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Barbecued Chicken Pizza

If you have a pizza stone, place it in the preheating oven; after assembling the pie on the baking sheet, slide it onto the stone, and bake as directed. Look for ready-made pizza dough in your grocery's freezer section; it is usually sold in packages of two one-pound balls. Or, ask your local pizzeria for a pound of fresh dough.

  • Prep:
  • Total Time:
  • Servings: 4
Barbecued Chicken Pizza

Source: Everyday Food, June 2005

Ingredients

  • Olive oil, for baking sheet
  • All-purpose flour, for dusting
  • 1 pound store-bought frozen pizza dough, thawed
  • 1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
  • 1/2 cup store-bought barbecue sauce
  • 2 cups shredded Monterey Jack cheese
  • 1 large zucchini, halved lengthwise and thinly sliced
  • 1 small onion, halved and thinly sliced
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

  2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

  3. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.

  4. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

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