Wolfgang Puck's Barbecue Chicken Pizza

Name: Wolfgang Puck's Barbecue Chicken Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Bbq, Barbecue
Ingredients: 59 milliliters barbecue sauce; 355 milliliters cooked chicken breast, cut into 1-inch pieces and warmed; 59 milliliters chopped flat-leaf parsley; 118 milliliters fontina cheese; 118 milliliters grated mozzarella cheese; 2 teaspoons olive oil; 0 teaspoons pepper; 28 grams refrigerated pizza dough; 0 teaspoons salt; 237 milliliters thinly sliced yellow and red bell peppers

Wolfgang Puck's Barbecue Chicken Pizza might be just the main course you are searching for. This recipe makes 5 servings with 216 calories, 20g of protein, and 10g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up barbecue sauce, salt, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your Father's Day event. This recipe is typical of American cuisine.

Instructions

Heat olive oil in a medium skillet over medium-high heat. Saut yellow and red bell peppers for 2 minutes; set aside.

Ingredients you will need

Red Pepper

Olive Oil

Equipment you will use

Frying Pan

Roll out pizza dough to a 15-inch round on a lightly floured surface; transfer to a baking pan and top with mozzarella cheese, fontina cheese, and sauted peppers.

Ingredients you will need

Mozzarella

Fontina Cheese

Pizza Dough

Peppers

Roll

Equipment you will use

Baking Pan

Bake at 500 until crust is golden brown (about 12 minutes). Toss chicken with barbecue sauce. Before serving, top pizza with chicken mixture and sprinkle with salt, pepper, and parsley.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Parsley

Pepper

Crust

Salt

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

59milliliters

barbecue sauce 355milliliters

cooked chicken breast, cut into 1-inch pieces and warmed 59milliliters

chopped flat-leaf parsley 118milliliters

fontina cheese 118milliliters

grated mozzarella cheese 2teaspoons

olive oil 0teaspoons

pepper 28grams

refrigerated pizza dough 0teaspoons

salt 237milliliters

thinly sliced yellow and red bell peppers

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are great choices for Barbecue. 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. One wine you could try is Ghost Pines Sonoma County San Joaquin County Zinfandel. It has 5 out of 5 stars and a bottle costs about 27 dollars.