I have to share this! We made it for the second time tonight and it is simply amazing.
Ingredients:
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2/3 cup Wegman’s Memphis BBQ sauce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions
1/4 cup Asiago cheese
The recipe was originally was from Cooking Light and called for Tomato Chutney instead of BBQ sauce. I lucked upon the sauce listed above, as it was the only BBQ sauce we had in the necessary quantity. I know Wegman’s isn’t every where, so you can substitute any sweet and smokey Memphis style sauce, although I do recommend the Wegman’s store brand if you have one near your area. Also, I added the asiago cheese since we had a little left over.
Here are the instructions:
Preheat oven to 450°.
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
Super easy and super good.