Barbecue Chicken Pizza
Kale-Arugula Salad with Apples and Pecans
Ingredients
- 1 (1-lb) ball bakery pizza dough
- ¾ cup barbecue sauce
- 3 cups shredded mozzarella cheese
- 3 cups shredded rotisserie chicken
- 1 (8-oz) can pineapple tidbits, drained
- ½ cup thinly sliced red onion
- ¼ cup fresh cilantro leaves
Instructions
- Let dough stand at room temperature 1 hour before using.
- Preheat oven to 425°F. Roll dough into an 18-inch oval on a lightly floured surface; transfer to a greased baking sheet.
- Spread barbecue sauce over dough, leaving a 1-inch border. Top with 2 cups cheese, chicken, pineapple, onion, and cilantro; sprinkle with 1 cup cheese.
- Bake 20 minutes or until crust is browned and cheese is melted. Sprinkle with additional cilantro, if desired.
Side Dish Ingredients
- ¼ cup chopped pecans
- 2 (5-oz) pkg baby spinach-arugula mix
- 2 Honeycrisp apples, thinly sliced
- ⅓ cup refrigerated Champagne vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over low heat until fragrant; cool.
- Toss together all ingredients in a large bowl just before serving.
30 Minute Meals Meal Plan
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