Wednesday, February 13, 2008

BBQ Chicken Pizza

Prep Time: 20 minutes
Ready in 30 minutes
Servings: 4

1/4 cup refrigerated ranch-style dip
1 prebaked Italian pizza crust (12 inch)
1 1/2 cups diced cooked chicken
1 cup chopped plum (Roma) tomatoes (about 3 medium)
1/4 cup BBQ sauce ( I use Bulls Eye, but use whatever you love)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup chopped green bell pepper (optional)

Set oven control to broil. Spread dip evenly over pizza crust. Sprinkle with chicken and tomatoes. Drizzle with BBQ sauce; sprinkle with cheese and bell pepper. Place pizza on rack in broiler pan.

*Broil 4-6 inches from heat 6-8 minutes or until pizza is golden brown and cheese is melted.


*I used a Pillsbury dough crust. I baked for 8 minutes at 400 degrees. Then I topped with all ingredients and baked another 8 minutes. For the last 3 minutes I turned the oven to broil.

I didn’t follow the directions for amounts…I just used what seemed to look good on the crust.

For the chicken I used chicken tenders and cooked them about 6-10 minutes in a skillet on medium and flipped about half way.


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