This sweet-and-smoky favorite is a delicious way to reinvent leftover chicken. It also works beautifully with shredded brisket or roast, making it a recipe you’ll want to keep in mind after Yom Tov or a simchah. Serve it as a satisfying dinner or cut it into smaller slices for an irresistible appetizer.
Makes 2 medium pizzas
Preheat oven to 450 degrees Fahrenheit.
Spread the peppers, mushrooms, and onion on a baking sheet. Drizzle with one tablespoon olive oil and roast for 10 minutes, until just tender and lightly caramelized.
In a bowl, toss shredded chicken with BBQ sauce until well coated.
In a small bowl, combine mayonnaise and hot sauce.
Spread a thin layer of spicy mayo over the prepared pizza dough.
Top evenly with the BBQ chicken, roasted vegetables, and broccoli florets.
Bake for 12–18 minutes, until the crust is golden.
Drizzle additional spicy mayo over the pizza just before serving.
Spray the pizza maker with cooking spray. Arrange the peppers, mushrooms, onion, and broccoli in the pizza maker and cook for two to three minutes, until they begin to soften. Remove and set aside.
Press the dough into the pizza maker, stretching it to the edges.
Close the lid and cook for three minutes.
Open and spread with spicy mayo.
Top with BBQ chicken and roasted vegetables.
Close the lid and cook for an additional eight minutes, or until the crust is golden.
Drizzle with additional spicy mayo before serving.
Description:
Photos and styling by Penina Spero
Easy
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