Barbecue Chicken and Corn Pizzas

Barbecue Chicken and Corn Pizzas
Paul Sirisalee
Bring the flavors of a summer cookout to your dinner table all year long with this unusual pie.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

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

Directions

  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. Bake until the crust is golden brown, 18 to 20 minutes.

 

Kristen Evans Dittami, Family Issue 2012

Nutritional Information

  • Per Serving
  • Calories 707
  • Fat 23 g
  • Sat Fat 11 g
  • Cholesterol 101 mg
  • Sodium 1,787 mg
  • Protein 46 g
  • Carbohydrate 78 g
  • Sugar 17 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 447 mg
What does this mean? See Nutrition 101.