Barbecue chicken and corn pizzas
1 pound pizza dough, at room temperature
cornmeal, for the baking sheets
3/4 cup barbecue sauce
2 cups shredded rotisserie chicken
8 ounces provolone, grated (2 cups)
1/2 cup fresh or frozen corn kernels
1/4 small red onion, thinly sliced
kosher salt and black pepper
Prep. Time → 15 min
Cook Time → 20 min
1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the rounds with the barbecue sauce, chicken, provolone, corn, and onion; season with ¼ teaspoon each salt and pepper.
3. Bake until the crust is golden brown, 18 to 20 minutes.
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