Chicken With Raspberry Barbeque/Chipole Sauce Pizza

Pizza

• 1 large pizza crust
• 1/3 cup seedless raspberry preserves
• 1/3 cup hickory flavored barbecue sauce or chipotle chile in adobo
• 1 (4 ounce) can diced green chilis
• 1 1/2-2 cups diced cooked chicken
• 1 cup diced white onion (optional)
• 1 1/2-2 cups shredded monterey jack cheese
• 1/2 ripe tomato, thinly sliced
• 1 cup shredded parmesan cheese
• 1/8 cup finely chopped fresh cilantro

Appetizers

• pretzel cracker
• Tostitos Scoops

Directions

1. 1

   Prepare crust and place in a large pizza pan.

2. 2

   Preheat oven 400*.

3. 3

   Poke a few fork holes in the middle (to eliminate puffing).

4. 4

   Cook 6 to 8 minutes. Take out of oven.

5. 5

   Increase oven temp to 425*.

6. 6

   While crust is cooking, mix preserves, barbeque or chipole sauce and diced green chiles together. Mix well.

7. 7

   Spread one half of sauce mixture over the entire crust.

8. 8

   Sprinkle crust with chicken and onion (if desired).

9. 9

   Spread the other half of the sauce mixture over the chicken.

10. 10

    Sprinkle 1 cup shredded Monterey Jack cheese

11. 11

    Cut the thin slices of tomato in half and lay them on the pizza.

12. 12

    Sprinkle the other 1 cup of Monterey Jack cheese.

13. 13

    Sprinkle the parmesan cheese and the cilantro.

14. 14

    Bake 10 -12 minutes.

15. 15

    Take out when crust turns medium brown and cheeses are melted,.

16. 16

    Note: I am at high altitude and I need a higher temperature, so watch the crust.

17. 17

    Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.

18. 18

    Broil for about 2 minutes at 400* until cheeses are melted.