Ingredients
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6 ounces ramen noodles, any flavor
1 egg, beaten
1/4 cup parmesan cheese, finely grated
2 tablespoons vegetable oil
2/3 cup barbecue sauce
1 cup cooked chicken, chopped into 1/2 inch chunks
1 cup mozzarella cheese, shredded
1/2 red onion, thinly sliced
5 ounces canned mandarin orange segments, drained well
Other optional toppings
pitted black olives
mushroom, sliced
canned jalapeno slices
bell pepper, seeded and thinly sliced
red pepper flakes
Preparation
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Directions:
Remove ramen noodles from their packages and cook in boiling water until just al dente (1-2 minutes). Save the flavour packets for another use.
In a large bowl, beat the egg and parmesan cheese.
Drain the noodles very well and add to the large bowl, mixing quickly to combine.
Preheat the oven to 450 degrees F.
Heat a 12-inch cast-iron skillet over a medium heat until hot. Once hot, add the vegetable oil and tilt the pan to coat the base and sides with it. Add the noodles to the skillet, using a fork to help you spread them out to cover the base in an even layer. Press down using a metal spatula to compact it down. Cook over a medium-low heat until golden and slightly crisp underneath.
Spread the BBQ sauce over the noodles, scatter on the chicken and mozzarella. Top with the onions and mandarin segments. Add any of the optional toppings now too.
Bake for 10-15 minutes until the cheese has melted and is starting to brown.
Remove from the oven and use a metal spatula to help loosen the pizza from the skillet. Slide out into a cutting board, cut into wedges and serve.
Note: you can also make two 9-inch pizzas from this recipe. The crust will be slightly thinner. Just use a 9-inch skillet instead of a 12-inch and only use half the cooked noodle mixture for each pizza base.
Note: The 1/2 cup of milk in the crust has been removed from the recipe to help ensure a crisp crust throughout. Additionally, if you don't have a cast-iron skillet, you can baked this on a cookie sheet, but the crust will not be as crisp.
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