Shredded Barbecued Chicken Pizza
This is a great way to give leftover chicken a makeover. You can also substitute duck or turkey for the chicken, or do a quick fix by purchasing already-roasted chicken at the supermarket.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Classic Crust dough or Bread Machine Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 2 cups Barbecue Sauce
- 2 cups shredded Cheddar or Colby cheese
- 2 cups shredded Monterey jack cheese
- 3 cups shredded roasted or poached chicken
- ⅓ cup sliced green onion
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread ¾ cup barbecue sauce in the center of each pizza, leaving edges bare.
Sprinkle 1 cup Cheddar or Colby over the sauce on each pizza. Distribute 1 cup Monterey jack evenly over each pizza, leaving edges bare.
Toss remaining ½ cup barbecue sauce with shredded chicken. Spread chicken evenly over the cheese on each pizza. Sprinkle sliced green onions over each pizza.
If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
