ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecue Chicken Pizza

Photo: Kate Sears; Styling: Elizabeth Blake
Preheat time 45 mins
Prep time 12 mins
Cook time 8 mins
Yield

1 13- to 14-inch pizza (4 servings)

Ingredients

  • Cornmeal, for dusting
  • 1 Pizza Dough or
  • 1 Whole-Wheat Pizza Dough
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup shredded mozzarella
  • 1 cup coarsely shredded boneless, skinless rotisserie chicken
  • 5 tablespoons barbecue sauce
  • 2 small scallions, thinly sliced (about 1/4 cup)

Nutrition Information

  • calories 374
  • fat 12 g
  • satfat 4 g
  • protein 23 g
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 41 mg
  • sodium 632 mg

How to Make It

  1. Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or the highest temperature your oven allows, for 45 minutes.

  2. Dust a 14-inch pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.) Brush oil over surface of crust.

  3. Sprinkle half of cheese on dough, leaving a 1-inch border. Toss chicken with 1 Tbsp. barbecue sauce. Spoon remaining sauce in a spiral over cheese. Scatter chicken, remaining cheese and half of scallions on pizza.

  4. Carefully slide pizza onto stone. Bake until crust is just slightly charred on top and golden on bottom (lift an edge of pizza to check) and cheese is melted and bubbling, 8 minutes. Using peel, transfer pizza to a cutting board. Sprinkle remaining scallions over pizza. Let pizza rest for a minute or 2, then slice and serve.

Also appeared in: All You, April, 2013;