No offense to pizza purists, but barbecued bird can be fly on a pie. Especially if you throw in some sweet summer veggies, like yellow corn and red onion.
What You Get
Sous vide chicken
Par-baked pizza crust
Shredded Cheddar cheese
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Move the oven rack to the center of the oven. Preheat the oven to 450°F.
Thinly slice ½ red onion, reserving the rest for another use. Shuck the corn and cut the kernels from the cob. Drain and shred about 1 cup of the chicken, reserving the rest for another use.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. With the back of a spoon, spread about half of the BBQ sauce over the crust and season with a pinch of salt. Arrange the chicken, cheese, red onion, and corn on top. Shimmy the pizza from the cardboard directly onto the oven rack and bake until bubbly and golden, 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Pick the cilantro leaves and toss the stems. Scatter the cilantro leaves over the pizza. Cut the pizza into wedges and serve warm.