BBQ Chicken Pizza
from March 2014 Cooking Light magazine
INGREDIENTS
- ¾ cup red onion, chopped
- 1½ cups shredded skinless, boneless rotisserie chicken breast (about 6 oz)
- ¼ cup unsalted chicken stock
- ¼ cup lower-sodium marinara sauce
- ¼ cup barbecue sauce
- 2 oz fresh mozzarella
- ⅓ cup green onions, chopped
- ½ tsp freshly ground pepper
- pizza dough, rolled into rounds or rectangles
- non-stick cooking spray
INSTRUCTIONS
Preheat oven or grill to 450°F.
Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion; sauté 2 minutes or until translucent. Stir in chicken, stock, marinara and barbecue sauce. Cook 3 minutes or until thoroughly heated. Remove pan from heat.
Spread about ½ cup chicken mixture over each crust; top evenly with mozarella cheese. Place pizzas directly on oven rack or on grill. Back at 450°F for 9 minutes or until cheese melts.
Top with green onions and pepper.