Barbecued Chicken Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 boned and skinned chicken breast halves 3 cups tomato-based barbecue sauce basic pizza dough
cornmeal, if using a pizza peel about 1/2 cup olive oil, preferably extra-virgin 1-1/2 cups (about 8 ounces) shredded Italian Fontina cheese
1-1/2 cups (about 6 ounces) shredded smoked Gouda cheese 1 red sweet onion, very thinly sliced and separated into rings 1/4 cup chopped fresh cilantro (coriander) or fresh oregano



1 Combine the chicken and 1 cup of the barbecue sauce in a bowl and marinate in the refrigerator for at least 4-hours (or as long as overnight). Return the chicken to room temperature before cooking.
2 Place the chicken breasts and their marinade in an ovenproof dish, cover with foil, and cook in a preheated 325 F. oven until tender and just past the pink stage inside, about 30 minutes. Let the chicken cool, then cut the meat into bite-sized pieces. (Alternatively, grill the chicken over a moderate charcoal fire.)
3 Prepare the dough and preheat the oven as directed in the basic recipe.
4 Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with a layer of each of the cheese, leaving a 1/2-inch border around the edges. Using the remaining 2 cups of barbecue sauce, spoon a layer of sauce over the cheeses. Arrange the chicken and onion rings on top and drizzle evenly with olive oil.
5 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle with the cilantro or oregano, slice, and serve immediately.

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