I borrowed The 5:30 Challenge by Jeanne Besser and Susan Puckett from the library last week. Five ingredients, on the table in thirty minutes -- that's the promise. This recipe certainly delivers, so I'm looking forward to trying others in the book.
I couldn't find a roasted chicken at the market this afternoon, at least one that wasn't chipotle-flavored, so I used fried chicken. It seemed to me that there was actually too much chicken and not enough bell pepper (which I substituted for the onion, to get a green vegetable into the mix), so I've changed the quantities here. I used KC Masterpiece Hickory barbecue sauce; after reducing the amount of chicken, 3/4 of a cup was a bit saucy, but that often depends on who's eating it. That said, this is a delicious pizza -- we loved the combination of chicken and tangy barbecue sauce on a pizza, and the bell peppers were still crispy and flavorful.
Barbecue Chicken Pizza
1 cooked chicken breast
about 3/4 cup hickory barbecue sauce
1 12-inch pre-baked pizza crust, such as Boboli
1 cup grated provolone or mozzarella cheese (or a combination)
1 large green bell pepper, or 2 small ones
Preheat the oven to 450° F.
Core and seed the bell pepper, and cut into thin slices.
Dice the chicken, and combine in a bowl with about 1/2 cup of the barbecue sauce. Spread the chicken over the pizza crust. Sprinkle with the cheese, then the sliced bell pepper, and drizzle with the remaining 1/4 cup barbecue sauce (you may not need all of it).
Bake for 10 minutes, or until the cheese is bubbly.
Serves 4. Preparation time, about 30 minutes.