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Barbecue Chicken Pizza

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

Ingredients

  • 1 cup thinly sliced yellow and red bell peppers
  • 2 teaspoons olive oil
  • 1 pound pizza dough
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup Fontina cheese
  • 1 rotisserie chicken
  • 1/4 cup barbecue sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped parsley

Nutrition Information

  • calories 384
  • fat 11 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 2 g
  • protein 26 g
  • carbohydrate 47 g
  • fiber 4 g
  • cholesterol 54 mg
  • iron 3 mg
  • sodium 515 mg
  • calcium 171 mg

How to Make It

  1. Preheat oven to 500°. Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers. Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups breast meat from a rotisserie chicken into bite-size pieces. Toss the warm chicken pieces with heated bottled barbecue sauce. Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve.