2 cups shredded, cooked chicken
1 cup spicy or hickory-flavored barbecue sauce
Cooking spray, as needed
Cornmeal, for preparing pan (optional)
1 pound raw pizza dough or 1 (14-inch-round) unbaked pizza shell (see note)
1/2 medium onion, peeled and thinly sliced
1/2 green bell pepper, cored, seeded and thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
1/3 cup thinly sliced, drained, oil-packed, sun-dried tomatoes
1/4 cup lightly toasted pine nuts
2 teaspoons dried oregano, crumbled
Salt and pepper, to taste
1 1/2 cups packed, shredded mozzarella cheese (about 6 ounces)
Preheat oven to 450 F.
Combine the chicken and barbecue sauce in a small bowl. Let mixture stand for 15 minutes. (May be prepared up to 12 hours ahead; cover and refrigerate) Lightly coat a baking pan with some of the cooking spray, then sprinkle with a bit of the cornmeal, of using.
If starting with a ball of raw dough, pat it out into a round about 14 inches in diameter. Place dough on prepared pan. Spread chicken mixture on top, then arrange the onion, bell peppers, sun-dried tomatoes and pine nuts over chicken. Sprinkle with the oregano. Season lightly with the salt and pepper. Finally, spread the cheese evenly over all.
Bake in preheated oven until crust is golden-brown and topping is golden and bubbly, for about 15 to 20 minutes.
Makes 4 servings.
NOTE: Fresh pizza dough is preferable and can be purchased from most pizza parlors. Or start with a parbaked, cheese-flavored pizza crust (such as Boboli brand); available in bread sections of most supermarkets. If using these shells, oven temperature will remain the same, but decrease baking time by a few minutes.