| 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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