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Friday, March 26, 2010

Barbecued Chicken Pizza

We LOVE this pizza.  We'll skip the zuccini when it's not in season.  I like that its not overly saucy because you put the sauce right on the chicken.  From Martha Stewart Everyday Food 

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

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside. 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. 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 generously with salt and pepper. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately. Serves 4.

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