BARBEQUE CHICKEN PIZZA "SOUTHWESTERN"
A tangy pizza of grilled chicken and roasted red peppers with Monterrey Jack cheese
Ingredients:
2 Tbs. - Olive Oil
2 - Boneless chicken breasts, skinned.
1 Tsp - Chili powder
1 Tsp - Garlic powder
1 - Yellow onion, medium diced
1 - Green pepper, medium diced
1 Cup - Your favorite barbeque sauce
1 Cup - Sharp cheddar cheese, shredded
Guacamole
Sour cream
Pico de Gallo
Preparation:
Prepare a 15oz. ball of pizza dough. Find a pizza dough recipe.
Cut the chicken breasts into lengthwise strips, (or "fingers"), about the same width as the thickness of the meat. Season with salt and black pepper. Heat oil in large skillet over medium-high heat until hot.
Add chicken; sauté, turning 1-2 minutes on each side or until lightly browned. (Optional: grill chicken & roast peppers on a charcoal grill).
Stir in chili powder and garlic powder.
Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are tender.
Pre-heat oven to 425°F.
Lightly oil a 12" diameter pizza pan. Roll out the dough ball with a rolling pin into a 13"-14" circle and center it in the baking pan and neatly trim or dimple crimp the edge of the crust.
Par-bake the dough shell at 425°F for 6 to 8 minutes or until very light golden brown.
Arrange the combined chicken topping evenly over the partially baked crust. Drizzle the barbeque sauce over chicken, then sprinkle with the cheese.
Return the pizza to the oven. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings. (Option: Add barbeque sauce to chicken in pan after browning.) Serve with individually portioned sides of guacamole, sour cream or Pico de Gallo.
Also, try shrimp as a substitute for the chicken. Bon Appetit!
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