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