BARBECUED CHICKEN PIZZA

~ Sunset Magazine, unknown date

1 lb. boneless, skinless chicken breasts
1/3 c. barbecue sauce
salt & pepper
4 slices (4 oz.) bacon, cut into 1-inch pieces
2 7-8 inch pizza crusts - homemade or store-bought
1/4 c. cream cheese
1/4 c. canned diced green chilies
1/2 c. shredded jack cheese
1/4 – 1/2 t. red pepper flakes

Preheat oven to 350 degrees. Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons of barbecue sauce. Sprinkle with salt and pepper. Bake until no longer pink at center of thickest part of chicken, about 20 minutes.

Remove chicken from oven and increase temperature to 400 degrees. Let chicken stand until cool enough to handle, then tear into bit-size chunks. In a small bowl, mix with remaining barbecue sauce.

Meanwhile, in a large frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Place pizza crusts on a baking sheet. Spread each with about 2 tablespoons of cream cheese. Spread chicken in sauce over crusts, then top with bacon, chilies, cheese, and red pepper flakes. Bake until cheese is browned and bubbling, 15-20 minutes. Transfer to a board and cut into wedges.

Notes: I make one large pizza instead of two smaller ones. If you don't have or don't like red pepper flakes, the pizza tastes fine without them. Another alternative is to leave out the chili flakes and use pepperjack in place of the regular jack. The chicken, bacon, and cheese can be prepared in advance and frozen in small ziploc bags for an easy meal on a busy night.