• 30minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 14-16 ounce pizza dough, thawed if frozen

  2. 3/4 cup bottled smokey tomato-based barbecue sauce

  3. 4 cups skinless boneless rotisserie chicken pieces

  4. 1 cup pitted kalamata olives, halved lengthwise

  5. 1 cup thinly sliced scallions

  6. 1/2 pound fresh mozzarella, cut into 1/4-inch thick slices

  7. 1 cup grated Parmigiano-Reggiano cheese

  8. Accompaniment: coleslaw

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 F. with a large heavy baking sheet (17 by 14 inches) on lowest rack.

  2. Stretch out dough on a lightly floured surface, pulling on corners for form a roughly 15- by 12-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.

  3. Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 4 to 6 minutes.

  4. Remove from oven, then prick any large bubbles with a fork and flatten. Spread barbecue sauce on crust, then distribute chicken, olives and scallions evenly on sauce. Top with mozzarella, then sprinkle with Parmigiano cheese and bake until edge of crust is deep golden and cheese is melted, 7 to 8 minutes.


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