Southern Barbecued Pizza
|Red pepper||To Taste, cut into strips|
|Red onion||1 , thinly sliced|
|Boneless skinless chicken breasts||12 Ounce|
|Fat free barbecue sauce||1⁄2 Cup (8 tbs)|
|Refrigerated pizza dough||10 Ounce (1 Tube)|
|Shredded reduced fat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Shredded reduced fat sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped cilantro||2 Tablespoon|
Preheat the oven to 475°F.
Coat a baking sheet with no-stick spray.
Sprinkle with the cornmeal.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the peppers and onions.
Cook for 4 to 6 minutes, or until just softened.
Transfer to a plate.
Coat the skillet with no-stick spray and add the chicken.
Cook for 4 to 6 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Transfer to a medium bowl.
Using a fork, shred the chicken into small pieces.
Add 1/4 cup of the barbecue sauce and toss to combine.
Roll out the pizza dough to a 10" circle.
Transfer to the prepared baking sheet.
Spread the remaining 1/4 cup barbecue sauce over the dough.
Top with the chicken, 1/4 cup of the mozzarella, and 1/4 cup of the Cheddar.
Sprinkle with the vegetables, the remaining 1/4 cup mozzarella, the remaining 1/4 cup Cheddar, and the cilantro (if using).
Bake for 14 to 16 minutes, or until the bottom crust is browned and the cheese is melted.