Author Notes
My husband loves barbecue and I love pizza, and so after thirty-four years, we're still a good combination! —cookwithsusan
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Ingredients
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1 tablespoon
Cornmeal
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1 piece
Whole wheat pizza dough for a 10-12 inch pizza
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1/2 teaspoon
olive oil
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1/4 teaspoon
Kosher salt
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1/4 teaspoon
red pepper flakes
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2 ounces
garlic and herb cream cheese spread
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2
thinly sliced Roma tomatoes
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1/2 cup
Sicilian Jack Cheese (Pepper Jack can be substituted)
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3 tablespoons
spicy barbecue sauce
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1 tablespoon
whole-milk sour cream
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1 cup
cooked and shredded roasted white meat chicken (leftovers from Sunday dinner?)
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1 tablespoon
chopped fresh basil
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1/2 cup
finely shredded mozzarella cheese
Directions
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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
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Preheat oven to 375 degrees.
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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.
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Top pizza crust with cream cheese spread, followed by tomatoes, and Jack cheese.
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In a medium bowl, whisk barbecue sauce and sour cream until blended. Add chicken and coat chicken with sauce.
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Spread chicken on pizza, topping with basil and mozzarella cheese.
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Bake for approximately 19-22 minutes (depends on your oven), until cheese is bubbling and lightly browned.
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Remove from oven, cool slightly, cut into six pieces, and enjoy!
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Note: My oven works best at 375 degrees for pizza, but many cooks use a much hotter temperature setting.
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