1/2 of a medium red onion, thinly sliced and separated into rings
1 T olive oil
12 oz skinless, boneless chicken breasts, cut into thin, bite-size strips, or chicken tenders, halved
3 cloves garlic, minced
2/3 c purchased barbeque sauce
1/3 c bottled banana pepper rings
olive oil (optional)
8 oz smoked mozzarella, smoked Gouda or provolone cheese, shredded (2 cups)
4 oz Asiago or Parmigiano-Reggiano cheese, finely shredded (1 cup)
8 medium basil or arugula leaves, torn or cut into thin strips
Prepare homemade pizza crust.
For topping: In a large nonstick skillet, cook onion in 2 t of the hot oil over medium-high heat about 3 minutes, or until crisp-tender; remove onions from skillet with a slotted spoon. Add 1 t oil, the chicken and garlic to the pan and cook till tenders are done but not dry.
Prepare pizza crust and cover with barbeque sauce. Spread evenly with the 4-oz. asiago or parmigiano-reggiano cheese. Layer with remaining ingredients ending with the basil or arugula leaves. Bake in a 450 degree oven till crust is light brown (about 15-20 minutes).
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