Categories: Chicken, Main Dish, Pizza
Ingredients
- 2 cups shredded cooked chicken breasts
- 3/4 cup bottled barbecue sauce
- 22 ounces california-style pizza dough
- unbleached bread flour
- 3/4 cup thinly sliced white onion
- 1 tablespoon minced garlic
- 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into thin strips
- 2 cups coarsely shredded sharp cheddar cheese
- 1/4 cup lightly packed fresh cilantro leaves
Directions
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Position an oven rack on the second-lowest level in an oven; place a baking stone on the rack.
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Position another rack in the upper third of the oven; preheat oven to 500°.
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Make the toppings: in a bowl, toss the shredded chicken with ¼ cup barbecue sauce; set aside.
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Have all the other ingredients measured, chopped, and ready to assemble.
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Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
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Place dough on a lightly floured work surface; lightly dist the dough with flour.
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Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges; lift the dough and check to make sure the dough isn?t sticking to work surface; shake the excess flour from the dough.
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Lay dough on prepared pan and gently stretch the dough into a 14-inch round.
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Top the pizza: spread the remaining ½ cup barbecue sauce over the dough, leaving a 1-inch border.
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Evenly distribute the onion, garlic, and bell pepper over the sauce.
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Scatter the chicken evenly over the vegetables; top with the cheese.
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Place the pizza in the oven on the upper rack; bake 8-10 minutes, until the crust is crisp and golden brown.
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Using a pizza peel, lift the pizza off the pan and place the crust directly on the baking stone (remove pan from oven).
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Bake pizza on stone 3-4 minutes, until the bottom of crust is golden brown.
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Using the peel, remove pizza from oven and transfer to a cutting board.
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Scatter cilantro over the top; slice pizza into wedges and serve immediately.