Name: BBQ Chicken Pizza
Total time: 30 min
Ingredients: 1 rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups); 1/2 cup barbecue sauce; 1/4 cup finely chopped fresh cilantro; 1/2 red onion , sliced thin; 5 tablespoons extra-virgin olive oil; Salt and pepper; 1 (1-pound) ball ready-made pizza dough; 1 cup shredded Mexican cheese blend; 1/2 cup sour cream; 2 tablespoons juice from 2 limes

Why This Recipe Works

To make a quick weeknight version of BBQ Chicken Pizza, we turned to fresh pizza dough, found in the refrigerator section of most supermarkets or purchased from a pizzeria. Shredding a precooked rotisserie chicken—available at most supermarkets—was also a true timesaver. We discarded the skin and shredded the meat into bite-size pieces.

We saved additional time in our recipe for BBQ Chicken Pizza by using a preshredded Mexican cheese blend—typically a mix of three or four cheeses, often Monterey Jack, cheddar, queso quesadilla, and asadero. Don’t confuse this blend with taco cheese blend, which includes both cheese and unnecessary spices.

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine chicken, barbecue sauce, and 2 tablespoons cilantro in medium bowl. Toss onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl.

Brush additional 2 tablespoons oil all over rimmed baking sheet. On lightly floured surface, roll dough into 16- by 9-inch oval (about ¼ inch thick) and transfer to prepared baking sheet. Brush dough with remaining oil and bake until dough begins to brown and bubble, about 6 minutes.

Scatter chicken mixture over dough and top with onion mixture. Bake until onion begins to brown, about 10 minutes. Sprinkle cheese over pizza and bake until melted, about 5 minutes. Transfer to cutting board. Whisk sour cream, lime juice, and remaining cilantro in small bowl, then drizzle over pizza. Slice and serve, passing sauce at table.