| 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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