Barbecue Chicken and Corn Pizzas
Serves 4| Hands-On Time: | Total Time:
- Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- 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.
- Per Serving
- Calories 707
- Fat 23g
- Sat Fat 11g
- Cholesterol 101mg
- Sodium 1,787mg
- Protein 46g
- Carbohydrate 78g
- Sugar 17g
- Fiber 3g
- Iron 4mg
- Calcium 447mg
What does this mean? See Nutrition 101 .
One ear of corn yields about ½ cup of kernels. To remove the kernels, place a cutting board inside a rimmed baking sheet (to catch flying kernels and juices), stand the ear upright on the board, and slice down with a sharp knife.