Chicken With Raspberry Barbecue/Chipotle Sauce Pizza

READY IN: 35mins
SERVES: 8-10




  • Prepare crust and place in a large pizza pan.
  • Preheat oven 400°F.
  • Poke a few fork holes in the middle (to eliminate puffing).
  • Cook 6 to 8 minutes. Take out of oven.
  • Increase oven temp to 425°F.
  • While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
  • Spread one half of sauce mixture over the entire crust.
  • Sprinkle crust with chicken and onion (if desired).
  • Spread the other half of the sauce mixture over the chicken.
  • Sprinkle 1 cup shredded Monterey Jack cheese.
  • Cut the thin slices of tomato in half and lay them on the pizza.
  • Sprinkle the other 1 cup of Monterey Jack cheese.
  • Sprinkle the parmesan cheese and the cilantro.
  • Bake 10 -12 minutes.
  • Take out when crust turns medium brown and cheeses are melted,.
  • Note: I am at high altitude and I need a higher temperature, so watch the crust.
  • Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.
  • Broil for about 2 minutes at 400°F until cheeses are melted.