Barbecue Chicken & Veggie Pizza
The flavor of barbecue and fresh-from-the-garden vegetables will make this a summer family favorite. Serve with a mixed greens salad.
1 small zucchini, cut in half lengthwise and then into 1/4-inch slices
1/2 red bell pepper, thinly sliced
1/2 small red onion, cut into 1/4-inch slices
1 (12-inch) pre-baked pizza crust
2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken
1/2 cup bottled barbecue sauce
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat oven to 450°F.
Heat oil in a large skillet over medium high heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 5 minutes or until the vegetables are just tender. Set aside.
Place pizza crust on a baking sheet. Stir together chicken and barbecue sauce in a medium bowl. Spoon chicken mixture evenly over pizza crust; top with vegetable mixture. Sprinkle with cheese.
Bake for 10 to 12 minutes or until the pizza is heated through and cheese is melted.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories359
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Calories from Fat41%
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Total Fat16g
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Saturated Fat7g
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Total Carbohydrate34g
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Protein20g
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Sugars4g
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Cholesterol64mg
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Dietary Fiber1g
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Sodium838mg
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- DAILY VALUE
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Vitamin A5%
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Vitamin C18%
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Calcium17%
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Iron6%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat1.5
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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