| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Your Favorite BBQ sauce |
| 1 | c | 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 | ||
| 1/2 | c | 2 ounces shredded smoked |
| Gouda cheese | ||
| 1/2 | c | 2 ounces shredded |
| part-skim mozzarella | ||
| cheese | ||
| 1/4 | c | Sauteed Vidalia onion |
| 1/4 | c | 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 |
INSTRUCTIONS
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 1/4 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@JUNO.COM> on Dec 19, 1997
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