Barbequed Chicken Pizza
1 pound boned,
skinned chicken breasts
1/3 cup prepared barbecue sauce
Salt and pepper
4 slices bacon (4 oz. total), cut into 1-inch
pieces
2 baked pizza crusts (7 to 8 in., 5 oz. each)
1/4 cup cream cheese (2 oz.)
1/4 cup canned diced green chilies
1/2 cup shredded jack cheese
1/4 to 1/2 teaspoon hot chili
flakes
Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2
tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350° F.
regular or convection oven until no longer pink at the center of the thickest
part (cut to test), about 20 minutes. Let stand until cool enough to handle,
then tear into bite-size chunks. In a small bowl, mix with remaining barbecue
sauce.
Meanwhile, in a 10- to 12-inch 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 12- by 15-inch baking sheet. Spread each with about 2
tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top
with bacon, green chilies, jack cheese, and hot chili flakes.
Bake pizzas in a 400° F. regular or convection oven until cheese is browned and
bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.
