BBQ Chicken Mini Pizzas

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Prep Time: 15

Cook Time: 10

Servings:

Calories: 179kcal

Author: Cathy Trochelman

Equipment

1 muffin pan

Ingredients

2 Tablespoons cornmeal
1 tube refrigerated pizza dough 13.8 ounces
1 cup red onion chopped
2 cups chicken cooked & chopped
2 Tablespoons cilantro minced
6 Tablespoons bbq sauce
2 Tablespoons ketchup
1 1/2 cups mozzarella cheese shredded

Instructions

Preheat oven to 450°F.
Spray a 12 cup muffin pan with nonstick cooking spray. Sprinkle a small amount of cornmeal in the bottom of each cup. Set aside.
In a small skillet, heat 1-2 teaspoons olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, until tender and browned.
In a medium mixing bowl, combine the chicken, sautéed onion, cilantro, bbq sauce, and ketchup. Mix well.
Unroll the dough and divide into 12 equal portions. Press the dough into the bottom and up the sides of each muffin cup.
Fill each dough cup with a spoonful of the filling, dividing it evenly among all 12 cups. Sprinkle each with shredded cheese.
Bake at 450°F for 10-12 minutes, until cheese is fully melted and edges are golden brown.
Remove from oven and garnish with cilantro as desired.

Notes

Recipe Variations

Use homemade pizza dough instead of store bought
Substitute ground chicken or any kind of cooked chicken
Add chopped, cooked bacon
Add minced jalapeños
Use any type of cheese or cheese blend
Add cheese to the filling

Pro Tips

Start with cold dough. Cold pizza dough will be much easier to press into the muffin cups, especially up the sides of the cups.

Use the cornmeal. A sprinkle of cornmeal will work wonders in keeping the dough from sticking to the pan.

Don't overfill. No need to overfill these cups. The proportions listed will allow the dough to bake fully and keep the pizza cups from becoming soggy and hard to eat.

Nutrition