Barbecue Chicken Pizzas
Updated Jun 26, 2018, Published May 07, 2013
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Ingredients
- 2 allergy-friendly frozen pizza crusts (such as Udi’s Frozen Pizza Crusts)
- 1 tablespoon olive oil, divided
- ½ cup allergy-friendly barbecue sauce
- 1 cup leftover shredded chicken from the night before (or from a prepared rotisserie chicken)
- ½ red onion, very thinly sliced
- ¼ cup frozen corn
- ½ teaspoon sea salt
- 1 ½ cups shredded mozzarella cheese (use dairy-free cheese or omit entirely if necessary)
- 3 tablespoons cilantro, chopped
- Sea salt, to taste
Directions
- Preheat oven to 400ºF
- Drizzle the pizza crusts with the olive oil, dividing the oil between the two crusts. Place both crusts in the oven, directly on the rack. Cook for 5 minutes.
- Remove from the oven and spread the barbecue sauce evenly over both crusts. Top with the shredded chicken, red onion, corn, and sea salt. Then sprinkle the cheese evenly over both pizzas. Bake for 5 more minutes, until the cheese is bubbly.
- Remove, top with chopped cilantro, and slice. Serve with an arugula salad.
Servings
Serves 4
