BBQ Sloppy Chicken Pan Pizza

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
  • Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
  • Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
  • Place a second skillet over med-high heat and add 2 tablespoons oil.
  • Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
  • Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
  • Stir to combine; decrease heat to low.
  • Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
  • Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
  • Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.
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