Barbecue Chicken and Corn Pizzas

Barbecue Chicken and Corn Pizzas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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Nutritional Information

  • 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 .

Quick Tip

One ear of corn
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. 

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