~Chicken & Pineapple Barbecue Pizza~
I made a delicious dish tonight for our summer al fresco dining using leftover rotisserie chicken from last night's dinner. It's easy to put together and perfectly pairs with a nice Chianti.
Use a store bought thin crust from your grocery store for a shortcut. They usually come in packages of 2. One crust feeds 2 people or yields 6 generous slices. Shred either baked or rotisserie chicken for your topping.
I like sweet honey barbecue sauce for this pizza instead of pizza sauce. The sweet offsets the earthy and tart flavor of the goat cheese. Slice the goat cheese and cut the pineapple chunks into thirds.
Spray a pizza pan with non stick cooking spray, place the crust on the sheet. Brush a thin layer of barbecue sauce on the crust making sure you brush it to the ends. Cover the crust with the shredded chicken, then pineapple topped with goat cheese.
Bake in a preheated oven of 400 for 15-18 minutes, slice and enjoy.
BUON APPETITO!
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