This is the second time around with this recipe so I wanted to get it on the blog. It’s a terrific pizza and rather quick to put together. It’s from August 2011 Cooking Light magazine.
I used a pre-made store bought dough and split it I like the crust more on the thin side. I also grilled a large chicken breast instead of using rotisserie chicken.
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary’s)
1/3 cup barbecue sauce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped yellow bell pepper
1/2 cup (2 ounces) crumbled blue cheese
2 plum tomatoes, thinly sliced (about 1/4 pound)
- Preheat oven to 500°.
- Place pizza crust on a baking sheet.
- Spread sauce over the crust, leaving a 1/2-inch border.
- Top with chicken and remaining ingredients.
- Bake 10 minutes or until cheese melts and crust is crisp.
- Cut into 12 wedges.
Yields 6 servings; two slices each.
Fat 8.5 g
Satfat 3.1 g
Monofat 2.2 g
Polyfat 2.7 g
Protein 16.7 g
Carbohydrate 27.4 g
Fiber 1.8 g
Cholesterol 38 mg
Iron 1.6 mg
Sodium 494 mg
Calcium 92 mg