| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Shredded cooked chicken |
| 3/4 |
c |
Spicy or hickory-flavored barbecue sauce |
| 1 |
|
16-ounce baked cheese pizza crust; (such as Boboli) |
| 1/2 |
md |
Onion; sliced |
| 1/4 |
|
Green bell pepper; sliced |
| 1/4 |
|
Red bell pepper; sliced |
| 1/3 |
c |
Thinly sliced drained oil-packed sun-dried tomatoes |
| 1/4 |
c |
Pine nuts |
| 2 |
ts |
Dried oregano crumbled |
| 1 1/2 |
c |
Packed shredded mozzarella cheese; (about 6 ounces) |
|
4 |
Servings |
INSTRUCTIONS
Preheat oven to 450°F. Combine chicken and barbecue sauce in small bowl.
Let mixture stand 15 minutes. (Can be prepared 2 hours ahead. Cover mixture
and refrigerate.)
Place pizza crust on baking sheet. Spread chicken mixture over. Arrange
onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle with
oregano. Season lightly with salt and pepper. Spread cheese evenly over.
Bake pizza until crust is crisp and cheese bubbles, about 17 minutes.
Bon Appétit March 1993 Stephanie Coon: Juneau, Alaska
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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