Smoky Chicken Pizzas

Smoky Chicken Pizzas

Rich in vitamin C and potassium, bright and peppery arugula isn't just for salads, and this pizza proves it. Add a light drizzle of your favorite barbeque sauce before baking for an even more wonderfully smoky flavor.

• MAKES: 4 SERVINGS
• START TO FINISH: 30 MINS
• BAKE: 10 MINS 425°F

INGREDIENTS

• 1large red onion, thinly sliced
• 1/4cup olive oil
• 1/2teaspoon crushed red pepper
• 4individual-size packaged baked pizza crusts or flatbreads
• 12ounces fully cooked chicken, shredded
• 3ounces smoked mozzarella cheese, shredded
• 1cup torn arugula
• Crushed red pepper

DIRECTIONS

1. Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.
2. In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.
3. Bake for 10 minutes or until cheese is melted and pizzas are heated through.
4. Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.