The Original Recipe:
I first had this recipe from Pampered Chef. Of course, I use my own "tools" and what-nots here at the house, and it turns out just delish!
Smoky Barbecue Chicken Pizza
1 package (10 ounces) refrigerated pizza crust
1 1/2 cups (6 ounces) shredded Colby & Monterrey Jack cheese blend, divided
2 cups chopped cooked chicken
1/2 cup barbecue sauce
1/2 cup diced green bell pepper
1/4 cup thinly sliced red onion
1.Preheat oven to 425°F. Roll pizza crust into a 12-inch circle on Classic Round Stone using lightly floured Baker's Roller™. Sprinkle crust with 1 cup of the cheese.
2.In Classic Batter Bowl, combine chicken and barbecue sauce; toss to coat. Dice bell peppers using Chef's Knife. Thinly slice red onion using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Top crust with chicken mixture, bell pepper and onion. Sprinkle with remaining 1/2 cup cheese.
3.Bake 15-20 minutes or until crust is golden brown.
Yield: 8 servings
The Way I Made it My Own:
I just switched it up a bit. My whole family loves this.
Again, I used the leftover roasted chicken from the other night, so I didn't do exactly as my recipe states, but close! I just threw the onion and bell pepper in with the chicken and reheated the chicken in the microwave a bit, added the sauce, and followed the directions from there... Yummy!
BBQ Chicken Pizza
3 Chicken breasts, cubed
2/3 cup Barbecue sauce
1 (13.8-ounce) package Pizza dough
1 cup Shredded mozzarella
3/4 cup Shredded Parmesan
1/2 Medium red onion,chopped
1/2 Large green bell pepper , julienned
2 cloves Garlic, chopped
Preheat oven to 400 degrees F.
Add chicken and saute until golden brown. Remove from heat. In a small bowl, toss chicken with 2 tablespoons barbecue sauce, onion and green pepper. Set aside.
Roll out dough and place on a greased sheet pan. Spread with garlic and remaining barbecue sauce evenly over pizza dough. Sprinkle chicken mixture, mozzarella, and Parmesan over top. Bake for 20 minutes or until cheese bubbles.
*for a crispier crust, bake the dough on the cookie sheet for 20 minutes before adding toppings. Top and bake an additional 15-20 minutes.
* A great way to use leftover roasted chicken pieces!