WOLFGANG’S BARBECUE CHICKEN PIZZA

Makes 4 pizzas, each 8 to 10 inches

Ingredients:

1 pound leftover or store-bought boneless, skinless grilled or roasted chicken, cut into bite-sized chunks

4 tablespoons minced jalapeno chile

1 cup bottled barbecue sauce Wolfgang’s Pizza Dough (recipe follows) Extra-virgin olive oil 2 cups shredded mozzarella cheese 2 cups shredded fontina cheese

1 small red onion, thinly sliced

1 cup sun-dried tomatoes, thinly sliced 2 ounces fresh goat cheese

1 bunch fresh cilantro or parsley,

leaves coarsely chopped

1/4 cup freshly grated Parmesan cheese

Directions:

Heat the oven to 450 degrees. Put a baking stone in the oven at least 30 minutes before making the pizza.

In a bowl, toss the chicken with the jalapeno and barbecue sauce. Set aside.

Shape each pizza as directed in the dough recipe. Brush with olive oil, and evenly sprinkle with mozzarella and fontina. Top with chicken, red onions and tomatoes; dot with goat cheese.

Using a lightly floured baker’s peel or rimless baking sheet, slide a pizza onto the baking stone, and bake until nicely browned, 10 to 12 minutes. Carefully transfer to a cutting board. Repeat with the remaining 3 pizzas.

Brush each pizza’s crust with olive oil. Garnish with cilantro or parsley and Parmesan. Cut into slices with a pizza cutter or a large sharp knife. Serve immediately.