Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Your Favorite BBQ sauce |
| 1 cup | (about 6 oz) roasted; skinned, boned chicken breast meat, chopped |
| 2 | Quick; (10-inch) and Easy Pizza crusts or your own favorite crust |
| Cooking spray | |
| ½ cup | (2 ounces) shredded smoked Gouda cheese |
| ½ cup | (2 ounces) shredded part-skim mozzarella cheese |
| ¼ cup | Sauteed Vidalia onion |
| ¼ cup | (or more) sauteed Portobello mushrooms (since this is my own addition to the recipe; I'm not sure of the spelling of Portobello, sorry.) |
| 1/ c chopped fresh Cilantro |
The BBQ pizza recipe is from the June 1997 issue of "Cooking Light.", and is for grilled pizza that you cook on your BBQ grill. I have used the dough in my oven, though, and it came out great. Well, here goes: Combine ¼ cup barbecue sauce and chicken in a bowl. Toss well; set aside.
Spread crusts with about three tablespoons of the barbecue sauce. Top with half of the Gouda, chicken mixture, mozzarella, onion, and mushrooms. Bake in a 450 degree oven for about 10 minutes or until cheese is bubbly.
Sprinkle with half of the Cilantro.
Repeat with remaining crust and toppings.
Posted to FOODWINE Digest by Jennifer F Cote <j.cote@...> on Dec 19, 1997