This festive pizza comes from my sister Esmeralda. I often make several and put them out at Super Bowl parties. It makes a family-friendly weeknight dinner with a salad.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Position the oven rack or racks in the lower third of the oven and preheat the oven to 425°F.
Step 2
Let the dough stand at room temperature for 20 minutes. On a lightly floured surface, roll each pizza dough into a round. Lightly dust 2 large, round pizza stones or baking sheets with cornmeal. Around the edge of the pizza, make a little raised crust about 1/2 inch wide.
Step 3
Divide the BBQ sauce between the dough rounds and spread to within 1/2 inch of the edge.
Step 4
In a medium bowl, place the cut chicken, onion, olives, and 3/4 cup each of the Colby and Monterey Jack cheeses (1 1/2 cups total). Spread the chicken mixture over the sauce on each dough round.
Step 5
Scatter the remaining cheese over each pizza. If desired, sprinkle Parmesan over each as well.
Step 6
Bake the two pizzas until the cheese is melted and the crust is golden brown, 18 to 22 minutes. Let stand 10 minutes before slicing and serving.
