Tuesday, March 1, 2011
BARBECUED CHICKEN PIZZA
You can make pizza dough from scratch, but pre-baked pizza crusts are an easy and fast shortcut.
1 pound boned, skinned chicken breasts
1/3 cup prepared barbecue sauce
salt and pepper to taste
4 slices bacon, cut into 1-inch pieces
2 baked pizza crusts (7 to 8 in., 5 oz. each)
1/4 cup cream cheese (2 oz.)
1/4 cup canned diced green chiles
1/2 cup shredded jack cheese
1/4 to 1/2 teaspoons hot chile flakes (optional)
Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350 oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes. Let stand until cook enough to handle, the tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.
Meanwhile, in a 10 to 12 inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. Witha slotted spoon, transfer bacon to paper towels to drain.
Place pizza crusts on a 12 by 15 inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with bacon, green chiles, jack cheese and hot chili flakes.
Bake pizzas in a 400 oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a broad and cut into wedges.
Yield: makes two 8 inch pizzas; 2 or 3 servings