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Author Notes: My husband loves barbecue and I love pizza, and so after thirty-four years, we're still a good combination! —cookwithsusan
- 1 tablespoon Cornmeal
- 1 piece Whole wheat pizza dough for a 10-12 inch pizza
- 1/2 teaspoon olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
- 2 ounces garlic and herb cream cheese spread
- 2 thinly sliced Roma tomatoes
- 1/2 cup Sicilian Jack Cheese (Pepper Jack can be substituted)
- 3 tablespoons spicy barbecue sauce
- 1 tablespoon whole-milk sour cream
- 1 cup cooked and shredded roasted white meat chicken (leftovers from Sunday dinner?)
- 1 tablespoon chopped fresh basil
- 1/2 cup finely shredded mozzarella cheese
- I know, I know, the purists are shaking fingers at me and saying that whole wheat pizza crust is boring; and, yes, I occasionally use a store-bought crust, but a little olive oil, salt and red pepper flakes brighten the whole-wheat crust
- Preheat oven to 375 degrees.
- Using a seasoned pizza pan, sprinkle cornmeal on the pan to prevent crust from sticking. Place rolled-out, whole-wheat crust on pan. Lightly brush crust with olive oil and sprinkle with salt and pepper flakes.
- Top pizza crust with cream cheese spread, followed by tomatoes, and Jack cheese.
- In a medium bowl, whisk barbecue sauce and sour cream until blended. Add chicken and coat chicken with sauce.
- Spread chicken on pizza, topping with basil and mozzarella cheese.
- Bake for approximately 19-22 minutes (depends on your oven), until cheese is bubbling and lightly browned.
- Remove from oven, cool slightly, cut into six pieces, and enjoy!
- Note: My oven works best at 375 degrees for pizza, but many cooks use a much hotter temperature setting.
- This recipe was entered in the contest for Your Best Pizza
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