This isn't your typical BBQ chicken pizza. Fresh cilantro, red onion and a delicious sour cream-lime dip make this America's Test Kitchen recipe more upscale than what you'd find in a pizza shop. I followed this recipe pretty closely to the original, used Oklahoma Joe's BBQ sauce...and it was a winner! This could be an appetizer or entree.
BBQ Chicken Pizza
1 rotisserie chicken, skin discarded, meat shredded (OR 3-4 cooked chicken breasts, cut into bit-sized pieces), about 3 cups worth
1/2 cup barbecue sauce
1/4 cup finely chopped fresh cilantro
1/2 red onion, sliced thin
salt & pepper
1 (1-pound) fresh ready-made pizza dough (can be found in refridgerator section)
1 cup shredded Mexican cheese blend
1/2 cup sour cream
2 tablespoons juice from 2 limes
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine chicken, BBQ sauce and 2 tbsp cilantro in bowl.
2. Toss onion, 1 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper in small bowl. Put onion mixture in roasting pan and put in hot oven for about 10 minutes, until barely roasted.
3. Brush additional 2 tbsp oil all over rimmed baking sheet. On lightly floured surface, roll dough into 16x19" oval, about 1/4" thick and transfer to baking sheet. Brush dough with remaining oil and bake until dough begins to brown and bubble, about 5-6 minutes.
4. Scatter chicken mixture over dough and top with barely roasted onion mixture. Bake for about 5-8 minutes, until dough begins to brown (the brand of dough you choose can vary the cooking time). Take pizza out and sprinkle with cheese and bake again until melted, about 5 minutes.
5. Transfer pizza to cutting board. Whisk sour cream, lime juice and remaining cilantro in small bowl, then either drizzle over pizza, or serve as a dip.