Bake this tasty pizza recipe for an easy midweek meal.
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1 (14-ounce) prepared Italian pizza crust
1/2 cup hickory-smoked barbecue sauce
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
1 cup cooked cubed chicken
1 tablespoon Land O Lakes® Butter
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 5-6 minutes or until vegetables are softened; spoon over chicken. Bake 10-12 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, 15-18 minutes or until chicken reaches 165°F and juices run clear when pierced with a fork.
Explore reviews fromour online community
I make something like this myself, except I mix up a French bread dough and use it as a crust. For my sauce, I prefer Famous Dave's bbq sauce. Toppings: chicken, onions, green peppers, diced tomatoes, mushrooms, mozzarella and cheddar cheese. (I've always wanted to try it with a smoky cheddar, but haven't gotten around to it.) Have to put it on a pizza stone, although the grill works nicely as well.
Doubled this recipe in order to use all of the vegetables. It was a very good recipe.