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Pulled chicken pizza is one of the hidden gems in my repertoire! It can easily be made in minutes, thanks to a shortcut you take while cooking your chicken soup!
3–4 chicken cutlets
1/2 cup barbecue sauce, such as Gefen
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons Gefen Spicy Brown Mustard
2 tablespoons soy sauce
1 teaspoon garlic powder
mayonnaise, for spreading
prebaked rectangular pizza crust
1/4 red onion, thinly sliced (optional)
Gefen Garlic Mayo (optional)
Cook the chicken: Place chicken in a net bag and place inside your chicken soup as it cooks. The chicken will be cooked through after about an hour, but it can cook for up to two hours. (If you leave it longer than that, the chicken will dry out, so it’s not recommended.)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Remove chicken from soup and place in a bowl. Remove net bag, then use two forks to pull or shred the chicken into small pieces.
Add barbecue sauce, oil, honey, mustard, soy sauce, and garlic powder. Mix well to combine. Set aside.
Spread a generous layer of mayonnaise on the pizza crust. Top with chicken mixture. Top pizza with sliced onion, if using.
Bake for 20 minutes.
Just before serving, drizzle garlic mayo over the pizza.
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