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BBQ Chicken Pizza I
October 06, 2002

Great recipe, turned out wonderful for me but I can see where using different BBQ sauces and even the pizza dough can make a huge difference. I used a Pillsbury refrigerator dough and prebaked it for 7 minutes then added topping and baked for only about ten more minutes. I also had to substitute the cheese using a mix of Monterey jack and mozzarella. The pizza dough turned out very crisp and seemed to make it less messy to eat but those who don't like crisp crust may not want to try this type of dough or just be sure that it's not spread too thin. My eight year old liked it okay. I loved it. Watch the cilantro it can be overpowering. I would use less than the recipe calls for.

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