CHICKEN WITH RASPBERRY BARBECUE/CHIPOTLE SAUCE PIZZA

Chicken With Raspberry Barbecue/Chipotle Sauce Pizza image

Provided by Montana Heart Song

Categories Chicken

Time 35m

Yield 60 appetizers, 8-10 serving(s)

Number Of Ingredients 12

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1 large pizza crust
1/3 cup seedless raspberry preserves
1/3 cup hickory flavored barbecue sauce or 1/3 cup chipotle chile in adobo
1 (4 ounce) can diced green chilies
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 tomatoes, thinly sliced
1 cup shredded parmesan cheese
1/8 cup finely chopped fresh cilantro
pretzel cracker
Tostitos Scoops

Steps:

Prepare crust and place in a large pizza pan.
Preheat oven 400°F.
Poke a few fork holes in the middle (to eliminate puffing).
Cook 6 to 8 minutes. Take out of oven.
Increase oven temp to 425°F.
While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
Spread one half of sauce mixture over the entire crust.
Sprinkle crust with chicken and onion (if desired).
Spread the other half of the sauce mixture over the chicken.
Sprinkle 1 cup shredded Monterey Jack cheese.
Cut the thin slices of tomato in half and lay them on the pizza.
Sprinkle the other 1 cup of Monterey Jack cheese.
Sprinkle the parmesan cheese and the cilantro.
Bake 10 -12 minutes.
Take out when crust turns medium brown and cheeses are melted,.
Note: I am at high altitude and I need a higher temperature, so watch the crust.
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.
Broil for about 2 minutes at 400°F until cheeses are melted.