Ingredients

The following ingredients have 3 Servings
  • Olive oil for brushing
  • 1/2 batch <a href=" https://www.williams-sonoma.com/recipe/food-processor-pizza-dough.html"><b><u>Food Processor Pizza Dough </u></b></a>
  • 1/2 cup (4 fl. oz./125 ml) barbecue sauce
  • 1 cup (4 oz./125 g) shredded mozzarella cheese
  • 1 cup (6 oz./180 g) shredded cooked chicken
  • 1/4 small red onion, thinly sliced
  • 1 jalapeño chile, thinly sliced (optional)
  • 1/4 cup (2 oz./60 g) crumbled cotija cheese
  • Fresh cilantro leaves for garnish

Instruction

  • Place a 12-inch (30-cm) skillet in a cold oven, preheat the oven to 500°F (260°C), and heat the skillet for 10 minutes. Carefully remove the skillet from the oven and brush with olive oil.
  • Stretch the pizza dough into a 12-inch (30-cm) round, then very carefully transfer it to the skillet and fit it into the bottom of the pan, making sure to cover the entire surface. Spread the barbecue sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with the mozzarella cheese, then top with the chicken, onion and jalapeño. Brush the edges of the crust lightly with olive oil.
  • Bake until the cheese is bubbling and the crust is golden brown, 14 to 16 minutes.
  • Transfer the pizza to a cutting board and top with the cotija cheese and cilantro leaves. Cut into slices and serve immediately. Serves 2 to 4.
  • Williams Sonoma Test Kitchen