Yield: 4 To 6
|1 tablespoon||Olive oil|
|1||Loaf; (1-pound) frozen bread dough, thawed as package directs|
|2 cups||Chopped or shredded cooked chicken|
|1½ cup||Barbecue sauce|
|1 small||Yellow or green bell pepper; cut into 1/2-inch squares|
|3||Thin slices of red onion; cut in half and separated into pieces|
|3 cups||Shredded Monterey Jack cheese; (about 12 ounces)|
Preheat the oven to 400 degrees F. Coat a 15-inch pizza pan with the olive oil and sprinkle evenly with the cornmeal. Roll out or stretch the dough to fit the pan. In a medium bowl, combine the chicken and the barbecue sauce.
Spread the mixture into an even layer over the dough. Scatter the bell pepper and onion over the top and cover with the shredded cheese. Place the pizza pan on the lowest shelf in an electric oven (or on the floor of a gas oven) and bake until the crust is firm and nicely browned, 15 to 20 minutes. Cut into wedges and serve warm.
Recipe from CHICKEN DINNERS IN ONE POT by Peggy Fallon, © 1997, used with permission of HarperCollinsPublishers.
Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@...> on Jan 8, 1998