BBQ Chicken Pizza

• 2 packages refrigerated pizza crust dough
• All-purpose flour, for rolling the dough
• Cornmeal, for dusting
• BBQ Sauce (page 164)
• 2 boneless, skinless chicken breasts (3/4 to 1 pound), cooked and cut into bite-size pieces (page 89)
• 1 small red onion, sliced (optional)
• 1 can pitted black olives, drained and chopped (optional)
• 1 8-ounce package shredded Colby cheese (about 2 cups)
• 1 8-ounce package shredded Monterey Jack cheese (about 2 cups)
• 1 cup (4 ounces) grated Parmesan cheese (optional)

1. Position the oven rack or racks in the lower third of the oven and preheat the oven to 425F.
2. Let the dough stand at room temperature for 20 minutes.
3. On a lightly floured surface, roll each pizza dough into a round.
4. Lightly dust 2 large, round pizza stones or baking sheets with cornmeal.
5. Around the edge of the pizza, make a little raised crust about 1/2 inch wide.
6. Divide the BBQ sauce between the dough rounds and spread to within 1/2 inch of the edge.
7. In a medium bowl, place the cut chicken, onion, olives, and 3/4 cup each of the Colby and Monterey Jack cheeses (1 1/2 cups total).
8. Spread the chicken mixture over the sauce on each dough round.
9. Scatter the remaining cheese over each pizza.
10. If desired, sprinkle Parmesan over each as well.
11. Bake the two pizzas until the cheese is melted and the crust is golden brown, 18 to 22 minutes.
12. Let stand 10 minutes before slicing and serving.

flour, cornmeal, bbq sauce, chicken breasts, red onion, black olives, colby cheese, shredded monterey jack cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/bbq-chicken-pizza-377877 (may not work)