Barbecue Chicken Pie
|Refrigerated pizza dough/1 package (1 lb.) frozen white bread dough, thawed||10 Ounce (1 Package)|
|Shredded cooked chicken||2 Cup (32 tbs), or diced|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Use As Needed)|
|Yellow bell pepper||1 Large, stemmed, seeded, and thinly sliced|
|Jack cheese||1⁄2 Pound, shredded (Plain Or Seasoned With Chilies)|
|Lightly packed coriander sprigs||1⁄2 Cup (8 tbs) (Cilantro)|
Press dough over bottom and up sides of an ungreased 10- by 15-inch rimmed pan or a 14-inch-diameter pizza pan.
Pierce dough with a fork at 2-inch intervals.
Bake on the bottom rack of a 400° oven until light golden, 10 to 15 minutes.
Mix chicken with barbecue sauce.
Spread mixture evenly in baked crust.
Arrange pepper slices over sauce, then cover evenly with cheese.
Bake on the bottom rack of a 400° oven until cheese bubbles, about 15 minutes.
Garnish with cilantro.
Cut into rectangles or wedges.