1 (14-ounce) prepared Italian pizza crust
1/2 cup hickory-smoked barbecue sauce
1 cup cooked cubed chicken
1 cup sliced mushrooms
1 cup thinly sliced red bell pepper
1 tablespoon sliced green onion tops
Heat oven to 425°F. Place pizza crust onto ungreased baking sheet; spread evenly with barbecue sauce. Top with cheese and chicken.
Melt butter in 10-inch skillet until sizzling; add mushrooms and bell pepper. Cook over medium-high heat until vegetables are softened (5 to 6 minutes); spoon over chicken. Bake for 10 to 12 minutes or until cheese is melted. Sprinkle with onion.
- One (6-ounce) boneless skinless chicken breast, poached and shredded, will yield 1 cup cooked chicken. To poach chicken, cover chicken breast with water in 10-inch skillet. Bring to a boil. Reduce heat to medium. Cover; cook, turning once, until chicken reaches 165°F. juices run clear when pierced with a fork (15 to 18 minutes).
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