My husband loves barbecue and I love pizza, and so after thirty-four years, we're still a good combination! —cookwithsusan
Whole wheat pizza dough for a 10-12 inch pizza
red pepper flakes
garlic and herb cream cheese spread
thinly sliced Roma tomatoes
Sicilian Jack Cheese (Pepper Jack can be substituted)
spicy barbecue sauce
whole-milk sour cream
cooked and shredded roasted white meat chicken (leftovers from Sunday dinner?)
chopped fresh basil
finely shredded mozzarella cheese
In This Recipe
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.