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1 refrigerated Pillsbury pizza crust
2 cups cooked chicken breasts or 1 (8 ounce) can chicken meat
1/2 cup barbecue sauce
1 clove garlic
1 small red onion
1/2 small green bell pepper
1 (8 ounce) block mozzarella cheese, shredded
Roll out pizza crust. Mix chicken, barbecue sauce and garlic. Spread mixture evenly over crust. Cover pizza with half the mozzarella cheese. Chop green pepper and sprinkle on pizza. Slice onion and lay on pizza. Add remaining mozzarella cheese. Bake at 325°F for 20 to 25 minutes
8 (6-7 inch) flour tortillas
3 boneless, skinless chicken breast halves (about 12 ounces), cooked and thinly sliced
1/2 cup BBQ sauce
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
4 ounces Cheddar and Monterey jack cheese blend, shredded (1 cup)
Preheat oven to 425 degrees F.
Place chicken in a bowl and add BBQ sauce. Toss to coat.
Place 4 tortillas on the 15-inch baking stone. Spread the chicken mixture evenly over tortillas; top each with with an equal amount of bell pepper and onion. Evenly sprinkle cheese over top. Top each with a second tortilla. Lightly brush oil over tops. Bake for 8 to 10 minutes or until tops are lightly browned. Cool 5 minutes.
Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely.
Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.
Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions.
To assemble pie, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese. Using Easy Accent® Decorator, pipe sour cream around edge of pie. Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions.