Rating: 5 stars
2 Ratings
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  • 2 Ratings

Here’s a real crowd-pleaser, perfect for any weeknight with a vinegary salad alongside. If you have young kids, you might want to buy a mild barbecue sauce—although many teenagers and adults will go for far more fiery concoctions.

Bruce Weinstein and Mark Scarbrough
Recipe by Oxmoor House January 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place crust on a large baking sheet. Spread barbecue sauce over crust to within 1/2 inch of edge. Sprinkle with chicken, Gouda, onion, oregano, crushed red pepper, and Parmigiano-Reggiano cheese.

  • Bake at 450° for 16 minutes or until cheese melts and crust is golden. Cool 5 minutes. Cut pizza into 6 wedges.

Chef's Notes

If you can’t find smoked Gouda at your market, use regular Gouda, and sprinkle the pie with 1/2 teaspoon smoked paprika along with the oregano and crushed red pepper.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light The Complete Quick Cook

Nutrition Facts

263 calories; fat 8.3g; saturated fat 4.6g; mono fat 2.5g; poly fat 0.4g; protein 18.5g; carbohydrates 7.3g; fiber 4.5g; cholesterol 41mg; iron 1.5mg; sodium 568mg; calcium 194mg.
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