Gluten-Free Barbecue Chicken Mini Pizzas
The recipe Gluten-Free Barbecue Chicken Mini Pizzas could satisfy your American craving in approximately 30 minutes. This main course has 206 calories, 15g of protein, and 9g of fat per serving. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Father's Day event. Head to the store and pick up barbecue sauce, chicken, pizza crust dough, and a few other things to make it today.
Instructions
Heat oven to 400°F. Grease 2 cookie sheets and hands. Divide dough into 6 pieces; press each into 6-inch round.
Place 3 rounds on each cookie sheet.
Bake 8 minutes. In bowl, mix chicken and barbecue sauce. Top crusts with chicken mixture and cheese.
Bake 6 to 9 minutes longer or until crusts are deep golden brown and cheese is melted.
Recommended wine: Zinfandel, Rose Wine
Barbecue works really well with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Ghost Pines Sonoma County San Joaquin County Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
![Ghost Pines Sonoma County San Joaquin County Zinfandel]()
Ghost Pines Sonoma County San Joaquin County Zinfandel
Our Ghost Pines Zinfandel blends fruit from San Joaquin, Sonoma and Lake counties to accentuate the best of what each of these phenomenal Zinfandel-producing counties has to offer. The 2014 Zinfandel opens with rich, complex aromas of ripe raspberry jam, cracked pepper and toasty oak. On the palate, the wine offers intense, jammy flavors of black cherry, boysenberry, brown spice and cola framed by lush structure and a long, multi-layered finish.