BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 12 ounce chicken breast cutlets 
• 2 tablespoons cilantro leaves fresh coarsely chopped
• 4 ounces mozzarella cheese fresh thinly sliced
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground cumin 
• 0.3 cup pickled jalapeño 
• 0.1 teaspoon kosher salt 
• 0.3 cup no-salt-added ketchup 
• 1 teaspoon paprika 
• 0.5 cup onion red sliced
• 12 ounces pizza dough fresh refrigerated
• 1 tablespoon vinegar white
• 2 tablespoons cornmeal yellow
• 3 tablespoons mustard yellow prepared

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• grill pan
• pizza stone

Directions

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).
2. Sprinkle both sides of chicken evenly with black pepper and salt.
3. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
5. Add chicken to pan; saut 3 minutes on each side or until chicken is done.
6. Let chicken stand 10 minutes, and slice thinly against the grain.
7. Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven.
8. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
9. Bake at 450 for 9 minutes.
10. Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally.
11. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2-inch border around the edges. Top with chicken, onion, jalapeos, and cheese.
12. Bake at 450 for 10 minutes or until cheese is browned.
13. Sprinkle with cilantro. Slice.
14. If you like arugula, try Chicken, Arugula, and Prosciutto Pizza: Prepare BBQ Chicken Pizza through step 3, omitting brown sugar, paprika, garlic powder, and ground cumin.
15. Combine 1 tablespoon extra-virgin olive oil and 2 tablespoons thinly vertically sliced fresh garlic in a skillet over medium-low heat; cook 2 minutes or just until fragrant, stirring constantly (do not brown garlic).
16. Brush uncooked pizza dough with garlic-oil mixture; sprinkle dough evenly with 3 ounces shredded fontina cheese (about 3/4 cup) and 1/2 teaspoon crushed red pepper, leaving a 1/2-inch border.
17. Bake at 450 for 4 minutes or until cheese melts. Carefully remove partially cooked crust from oven; arrange chicken on crust, leaving a 1/2-inch border.
18. Bake an additional 5 minutes or until crust is golden and crisp.
19. Place 1 1/2 cups arugula in a medium bowl; drizzle with 1 teaspoon extra-virgin olive oil and 1 teaspoon fresh lemon juice.
20. Sprinkle with 1/8 teaspoon kosher salt. Toss. Arrange 1 ounce thinly sliced prosciutto evenly over pizza; top with arugula mixture. Slice pizza.
21. Serve immediately.
22. Serves 6 (serving size: 1 slice) Calories 307; Fat 9g (sat 9g); Sodium 624mg
23. If you like Parmesan, try Three-Cheese Chicken Pizza: Prepare BBQ Chicken Pizza through step 3, omitting spice rub.
24. Combine 1 ounce crumbled blue cheese and 1 tablespoon fat-free milk; spread mixture over uncooked pizza dough, leaving a 1/2-inch border. Top with chicken, 2 ounces shredded mozzarella, 2 tablespoons grated Parmesan, and 1/8 teaspoon salt.
25. Bake at 450 for 12 minutes.
26. Sprinkle with 1 tablespoon basil and 1 tablespoon chopped oregano.
27. Serves 6 (serving size: 1 slice) Calories 270; Fat 3g (sat 3g); Sodium 599mg