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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Onions (2)


Barbecue Chicken Pizza

I've said it before and I'll say it again - I take terrible food pictures! It tasted delicious, I promise.

Happy Memorial Day folks! If you are celebrating like approximately 98% of Americans - there is most likely some barbecued meat somewhere in your weekend plans. If you're lucky, you may have some leftovers. If you're even luckier, it'll be chicken and you can whip up this delicious barbecue chicken pizza for Monday night dinner and help close out three days of fun in the sun.

If you're a 2 percenter, like me, then you will be grabbing a bag of fully-cooked frozen chicken strips (fajita-size and shape) and preserving your precious skin inside in the dark watching a Turner Classic Movie war-flick-a-thon. Either way, you and I can both enjoy this delicious pizza pie and toast to our fallen heroes. You can shred up and use your leftover chicken... I'll heat mine up in a futuristic manner and we'll both end up satisfied. Potato, po-tah-to.

Note - as a picky eater - I have a hard time finding bbq sauces that aren't super sweet and overpowering. In this recipe, I usually use Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce. I like the brown sugar flavor with the chicken... makes it the right kind of sweet to compliment the savory onions. I'm starting to drool, so I'll get on with it.

Barbecue Chicken Pizza


  • ~3/4 cup barbecue sauce
  • 1 onion, sliced in moon shapes
  • 2 cups chicken, cubbed or shredded
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 refrigerated pizza crust (in tube, I use Pillsbury's)
  • Salt and pepper to taste


Preheat oven to 400ºF. Unroll refrigerated pizza crust onto baking sheet and prebake for 5 minutes. Remove from the oven and set aside.

Meanwhile, sauté your sliced onions in 2 Tbsp of olive oil until translucent. if you are using frozen chicken, throw chopped chicken in with onions after the first five minutes. Continue to sauté together for an additional 8 minutes or until chicken is warmed through and beginning to brown. If you are using shredded (not frozen) chicken, then toss it in for just a minute or two with the onions to warm it through. Remove from heat and set aside.

Assemble your pizza by spreading the sauce evenly over the prebaked crust. Next, spread the onions and chicken over the entire pizza andtop with two types of cheese. Salt and pepper to your taste. Bake pizza for approximately 10 minutes until cheese is bubbly. Slice and serve. Bring a fork to help you fight your way in for a slice - this pizza goes fast!


Saturday Night Pizza Party - Prosciutto & Caramelized Onion Pizza


First, don't be turned off by the weird green tint to the photo above, I do not pretend to be any sort of food photographer whatsoever. I'm way too impatient and don't get good natural light in my oven (lol). Excuses aside... green or not... this pizza is gosh-darned delicious. A savory sweet combination of caramelized onions and salty prosciutto cuts through the richness of the creamy cheeses. I make this pizza a couple of times a month - because it's really fast to put together and I'm essentially lazy.  

I first discovered this pizza at the Pioneer Woman - her recipes are always good for a go. This one was a total hit, even after I made a few changes. The PW makes her own pizza dough, and there's just no way I'm gonna get around to that on any given weeknight. I've got a life you know... I have a whole giant internet to troll and limited time to do it. Basically I subsitute refrigerated dough and shredded mozzarella for the fresh - and pretty much follow her recipe from there on out. I've been known, on occasion, to dollop a few teaspoons of ricotta cheese around the pizza to up the creamy-goodness factor. However you wanna make it... rest assured it's all good. 

Prosciutto & Caramelized Onion Pizza


  • 1 refrigerated pizza crust, I use Pillsbury
  • olive oil
  • 1 large onion
  • 1/4 cup brown sugar
  • 4 oz. package Prosciutto, (one package) torn into strips
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan
  • black pepper
  • kosher salt


Preheat oven to 400F. Unroll refrigerated pizza crust onto a baking cookie sheet. Poke several sets of fork holes in the crust and precook for 5 minutes. Remove from oven and set aside. 

Meanwhile, begin caramelizing your onions. Heat 2 Tbsp. olive oil in a skillet. Saute onions for about ten minutes until onions become translucent. Add in brown sugar, set heat to medium and cook onions for another 10 minutes until they begin to get dark brown and all gooey and caramelly. You know what I'm talkin' about. Once the onions are ready, it's time to put together the pizza.

Drizzle olive oil on the precooked crust and spread it around evenly. Spread out the prosciutto and onions evenly. Layer on mozzarella and parmesan cheese. Bake for 11-13 minutes until cheese becomes bubbly and begins to brown. Dinner is served....