Chicken Pizza
Pizza dough from store-bought, leftover chicken, BBQ sauce… check, check, check! This week’s pizza really could not be better. It’s yummy, soft, tangy, and it just takes fifteen minutes to make.
MAKES 2 (10-inch) pizzas
SERVES 4-6
INGREDIENTS
1 pound of pizza dough, at room temperature at least 1 hour
Finely ground cornmeal, for dusting
All-purpose flour, for rolling out the dough
2 teaspoons of olive oil
1/2 cup of barbecue sauce, divided
1 cup of low-moisture shredded mozzarella cheese (4 ounces), divided
1 cup of shredded smoked Gouda cheese (4 ounces), divided
8 ounces of cooked chicken breast, chopped into bite-sized pieces, divided
1/4 cup of thinly sliced red onion, divided
Chopped fresh cilantro, for garnish
INSTRUCTIONS
1. In the lower third of the oven, arrange a rack, put a heavy baking sheet upside down on the rack, and heat it to 450 ° F.
2. Split 2 bits into the pizza dough. Put a piece of dough on it, dust a 12-inch piece of parchment paper with cornmeal, and spread or roll into a thin, 10-inch round.
3. Sprinkle with a little bit of all-purpose flour if the dough is sticky.
4. Remove the preheated baking sheet from the oven gently and use the parchment paper to simply slide the dough to the back of the baking sheet.
5. With half of the olive oil, brush the dough, then spread half of the barbecue sauce on the dough into a thin layer, leaving a 1/2-inch border.
6. Sprinkle with half the mozzarella and the smoked cheese from Gouda. Scatter half of the onions and chicken over the cheese.
7. Bake for 10 minutes, until the edges are gold-brown and crisp.
8. Until slicing and serving, garnish with cilantro and cool for two min.
9. With the leftover dough and toppings, repeat.
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