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.
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
- 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
- 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.
- 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.
- Bake for 10 minutes or until cheese is melted and pizzas are heated through.
- Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.