Top a purchased pizza shell (can be 2 small cauliflower crusts) with shredded cooked chicken tossed with Tessemae’s Organic BBQ Sauce. Top with a blend of cheese, onion and corn. Serve with cilantro on top.
Makes: 4 servings, 2 slices each
Active Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
WHAT YOU NEED
½ pound boneless skinless chicken breast, cooked and shredded
¾ cup Tessemae’s Organic BBQ Sauce
1 12-inch purchased pizza shell
6 ounces shredded Mexican cheese blend, 1 ½ cup
½ cup corn kernels
¼ cup finely chopped red onion
2 tablespoons chopped cilantro, for garnish
WHAT YOU DO
- Arrange oven rack in bottom position of the oven. Preheat oven to 425 degrees F.
- Combine cooked chicken and ½ cup Tessemae’s BBQ sauce in a small bowl and stir to coat.
- Lay pizza shell on pizza peel or rimless baking sheet. Spread the remaining ¼ cup BBQ sauce over the pizza shell, leaving a ½ boarder at the edge. Top with cheese, chicken, corn and onion.
- Carefully slide the pizza off the peel or baking sheet directly onto the oven rack. Bake the pizza until the cheese is melted and the crust is crispy, about 12 minutes. Remove from the oven with the peel or baking sheets (and tongs if necessary) and transfer to a cutting board. Cut the pizza into eight wedges and serve hot sprinkled with cilantro.