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.

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Ratings & Reviews

karenfar's Review

karenfar
May 20, 2013
I made this using frozen rotisserie chicken. The chicken was a little mushy cuz I didn't thaw it enough before baking. I used a green pepper that i had on had and gouda for the fontina. I had fresh mozzarella that I used that was fabo on this. I also added sliced red onion that I sauteed with the bell pepper. I 'marinated' the chicken in some BBQ sauce and also spread a thin layer of sauce over the prebaked pizza crust. I layered the fresh mozzarella over the sauce then the chicken and veggies and topped with the gouda. Good flavor.