Wednesday, August 20, 2008


~ Sunset Magazine

1 lb. boneless, skinless chicken breasts
1/3 cup 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. (2 oz.) cream cheese
1/4 c. canned diced green chilies
1/2 c. shredded jack cheese
1/4 – 1/2 t. hot chili 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 the barbecue sauce. Sprinkle with salt and pepper. Bake until no longer pink at center of thickest part of chicken (cut to test), about 20 minutes. After removing pizza from oven, increase temperature to 400 degrees. Let 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. Spoon chicken in sauce over crusts; top with bacon, green chilies, jack cheese and hot chili flakes. Bake until cheese is browned and bubbling, 15 - 20 minutes. Transfer to a board and cut into wedges.

Notes: This is a household favorite. We just make one large pizza and a little less sauce than is called for. The hot chili flakes are optional. We don’t always have them around and it 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.

1 comment:

Tannis said...

We loved this pizza. Homemade pizza is the best.