The ChefsBest™ Best Taste Award is awarded to Aunt Jemima® Syrup and Pancake/Waffle mixes.

Barbecue Chicken Pizza 

 

crust:

  • cups Aunt Jemima® Original Complete Pancake & Waffle Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • teaspoon dried oregano
  • tablespoons grated Parmesan cheese
  •   flour for dusting

topping:

  • cups shredded cooked chicken
  • 1/2 cup barbecue sauce
  • small plum tomatoes, thinly sliced
  • 1/4 cup chopped green onions
  • cups (8 ounces) shredded Colby-Monterey Jack cheese blend
  • tablespoons chopped fresh cilantro
  1. Preheat oven to 425º F. Stir together crust ingredients in medium bowl until a soft, sticky dough is formed. Turn out dough onto a lightly floured surface; knead for 1 minute. Let stand 5 minutes.

  2. Press dough into a 13-inch circle on a baking sheet or pizza stone/pan. Bake 10 minutes or just until crust starts to brown.

  3. Combine chicken and barbecue sauce in bowl; spread over pizza crust. Top with tomatoes, green onions and cheese; bake 10-15 minutes or until cheese is lightly browned and crust is crisp. Cut into 8 slices; serve.

  • Crust can also be topped with traditional pizza toppings. Prepare crust through step 2. Spread 1/2 cup pizza sauce on crust and top with pepperoni or cooked sausage, green pepper, onion and mozzarella cheese. Continue to bake as directed.

    Aunt Jemima® Original Pancake & Waffle Mix may be substituted if desired.

Recipe Yield: 4 servings (2 slices each)