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BBQ Chicken Pizza with Toma and Gouda






BBQ Chicken Pizza with Toma & Gouda

Makes 1 8-slice pizza


1 cup shredded rotisserie chicken

½ cup + 3 tablespoons barbecue sauce, divided

1 large pizza dough

1 cup shredded Point Reyes Gouda (about 4 ounces)

1 cup shredded Point Reyes Toma (about 4 ounces) 

¼ cup thinly sliced red onion

¼ cup chopped cilantro


Place a pizza stone in the oven and preheat it to 550°, or your oven’s highest temperature.


Place 1 cup shredded rotisserie chicken in a bowl and toss with 3 tablespoons of barbecue sauce.


Allow dough to come to room temperature then, on a lightly floured work surface, stretch and gently press into a large circle, about 16 inches.  Carefully transfer dough to the pizza stone and bake for 4 minutes.


Remove dough from the oven and top with remaining barbecue sauce.  Follow with chicken, both cheeses, and the thinly sliced onion.


Bake for another 4-5 minutes, or until the cheese is bubbly and the crust is brown.


Remove from the oven, top with cilantro, and serve.



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