1poundpizza doughfor thick crust, 1/2 pound for thin crust
1 1/2cupschicken breastchopped
Fresh cilantrofine chopped and Ranch Dressing for topping
1/4cupranch dressingto drizzle
Preheat oven to 500 degrees at least 30 minutes before you plan to cook the pizza.
Sprinkle a quarter sheet pan with corn meal. A quarter sheet pan is 12 1/2 inches by 9 1/2 inches.
Roll out the dough with a rolling pin, or shape the dough with your hands to form a triangle to fit the sheet pan. Using a fork, jab holes all over the pizza. This allows steam to release from the dough and will make for more even cooking.
Using a silicone brush brush the crust with the BBQ sauce. Then sprinkle on the chopped ingredients ending with the chicken. Bake for about 25 minutes or until the crust is golden and the toppings are bubbly.
For Thin Crust Pizza: Preheat oven to 425. Sprinkle pizza stone with corn meal. Spread out 1 pound pizza dough onto the pizza stone. Evenly coat the dough with the BBQ sauce and then cheddar cheese. Sprinkle on the rest of the ingredients. Bake for 15 - 20 minutes or until everything looks bubbly and cooked. Remove from oven and sprinkle with chopped cilantro and drizzle with Ranch dressing.
Use light and dark meat from a rotisserie chicken to make this an even easier meal.