Recipe adapted from Bon Appetit.
1 1/2 cups shredded cooked chicken
3/4 cup spicy or hickory-flavored barbecue sauce
1 16-ounce baked cheese pizza crust (such as Boboli)
1/2 medium onion, sliced
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
1/3 cup thinly sliced, drained, oil-packed sun-dried tomatoes
1/4 cup pine nuts
2 teaspoons dried oregano crumbled
1 1/2 cups packed shredded mozzarella cheese (about 6 ounces)
Preheat oven to 450 degrees. Combine chicken and barbecue sauce in small bowl. Let mixture stand 15 minutes. (Can be prepared 2 hours ahead. Cover mixture and refrigerate.) Place pizza crust on baking sheet. Spread chicken mixture over. Arrange onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle with oregano. Season lightly with salt and pepper. Spread cheese evenly over. Bake pizza until crust is crisp and cheese bubbles, about 15 minutes. Serves 4.
Per serving: 591 calories; 21 g fat (6 g saturated fat; 32 percent calories from fat); 61 g carbohydrates; 78 mg cholesterol; 1,403 mg sodium; 40 g protein; 2 g fiber.
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