Title: Chicken & Bell Pepper Pizza With Barbecue Sauce
Categories: Ethnic Main
Yield: 6 Servings
| 2 | c | Cooked Chicken; shredded |
| 1 | c | Spicy Barbecue Sauce |
| 1 | | 14" Round Unbaked Pizza Dough |
| 1/2 | | Onion; thinly sliced |
| 1/2 | | Green Bell Pepper; seeded and thinly sliced |
| 1/2 | | Red Bell Pepper; seeded and thinly sliced |
| 1/3 | c | Oil-Packed Sun-Dried Tomatoes; drained and thinly sliced |
| 1/4 | c | Pine Nuts; lightly toasted |
| 2 | ts | Dried Oregano; crumbled |
| 1 1/2 | c | Mozzarella Cheese; shredded |
Preheat oven to 450øF. Combine chicken and barbecue sauce in small bowl.
Let mixture stand for 15 minutes. (Can be prepared up to 12 hours ahead;
cover and refrigerate.) Lightly coat a baking pan with vegetable cooking
spray, then sprinkle with a bit of cornmeal, if desired. Place pizza round
on the prepared pan. Spread the chicken mixture over the top, then arrange
the onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle
with oregano. Season lightly with salt and pepper. Finally, spread the
cheese evenly over and bake until the crust is golden brown and the topping
is golden and bubbly, about 15-20 minutes. Note: Fresh pizza dough is
preferable. If you have a favorite pizza parlor which will sell the raw
dough to you, that's great. (1lb of dough will roll and stretch into a 14"
round.) You could also start with a baked cheese pizza crust (such as
Boboli) available in the bread section of most supermarkets. If using the
baked shells, the oven temperature will remain the same, but decrease the
baking time by a few minutes. Source: Medford Mail Tribune Typed by
Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin
Fields and Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation
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