Yield
Makes 5 servings (serving size: 1/5 pizza)

Add grilled or sautéed vegetables to the toppings of Wolfgang Puck's Barbecue Chicken Pizza. Or try spinach, Swiss chard, or kale.

How to Make It

Heat olive oil in a medium skillet over medium-high heat. Sauté yellow and red bell peppers for 2 minutes; set aside. Roll out pizza dough to a 15-inch round on a lightly floured surface; transfer to a baking pan and top with mozzarella cheese, fontina cheese, and sautéed peppers. Bake at 500° until crust is golden brown (about 12 minutes). Toss chicken with barbecue sauce. Before serving, top pizza with chicken mixture and sprinkle with salt, pepper, and parsley.

CarbLovers Diet Cookbook

You May Like

Ratings & Reviews