This festive pizza comes from my sister Esmeralda. I often make several and put them out at Super Bowl parties. It makes a family-friendly weeknight dinner with a salad.

　　

Ingredients

makes 4 to 6 servings

　　2 packages refrigerated pizza crust dough

　　All-purpose flour, for rolling the dough

　　Cornmeal, for dusting

　　BBQ Sauce (page 164)

　　2 boneless, skinless chicken breasts (3/4 to 1 pound), cooked and cut into bite-size pieces (page 89)

　　1 small red onion, sliced (optional)

　　1 can pitted black olives, drained and chopped (optional)

　　1 8-ounce package shredded Colby cheese (about 2 cups)

　　1 8-ounce package shredded Monterey Jack cheese (about 2 cups)

　　1 cup (4 ounces) grated Parmesan cheese (optional)

　　

Step 1

Position the oven rack or racks in the lower third of the oven and preheat the oven to 425°F.

　　

Step 2

Let the dough stand at room temperature for 20 minutes. On a lightly floured surface, roll each pizza dough into a round. Lightly dust 2 large, round pizza stones or baking sheets with cornmeal. Around the edge of the pizza, make a little raised crust about 1/2 inch wide.

　　

Step 3

Divide the BBQ sauce between the dough rounds and spread to within 1/2 inch of the edge.

　　

Step 4

In a medium bowl, place the cut chicken, onion, olives, and 3/4 cup each of the Colby and Monterey Jack cheeses (1 1/2 cups total). Spread the chicken mixture over the sauce on each dough round.

　　

Step 5

Scatter the remaining cheese over each pizza. If desired, sprinkle Parmesan over each as well.

　　

Step 6

Bake the two pizzas until the cheese is melted and the crust is golden brown, 18 to 22 minutes. Let stand 10 minutes before slicing and serving.

　　Eva's Kitchen