Posted on July 30, 2011 - by

Barbequed Chicken Pizza

Every so often I’ll try a recipe from an odd source. This one from
Woman’s World struck me as something we might like. They called for a
Boboli pizza crust. If you possibly can, go ahead and make your own
pizza dough. The recipe from THE JOY OF COOKING is very good and
really not that hard. You’ll just need to plan ahead a couple of hours
to let it rise. (And it makes dough for two pizzas, one of which you can freeze
for another day.) Or you can buy premade dough from a pizza joint–definitely a step up from Boboli!

1 pizza crust, unbaked
1/2 jar of Bone-Sucking sauce (my fave BBQ sauce lately, definitely
sweet and tangy)
1.5 cups shredded cheese, smoked Gouda or cheddar
1.5 cups shredded chicken (Here again, plan ahead and save this from
the chicken you roasted on the weekend. Or buy one from the supermarket deli)
1/2 thinly sliced large red onion
chopped cilantro

Roll out the dough and place on oiled pizza pan. Spread sauce on the
pizza dough, followed by cheese, chicken, onion, more cheese on top.

Cilantro may be sprinkled over pizza after cooking or baked right in.
Bake at 425 for 20-25 minutes. Watch this so the crust doesn’t over
brown.

(Do not use the 475 temp called for by THE JOY OF COOKING:). Although
it turned out crispy and delicious all the same!)

This is one of our favorite suppers. Making myself soooo hungry–off to scrounge up some lunch….

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