Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Slice the French bread loaf in half lengthwise, hot dog style, and place both halves cut-side up on a baking sheet.
- Spread 3/4 cup of barbecue sauce evenly over the cut sides of each bread half, reserving about 2 tablespoons for drizzling later.
- Sprinkle about three-quarters of the shredded mozzarella evenly over the sauce on each half.
- Distribute the shredded chicken and sliced red onion evenly over both bread halves.
- Top with the remaining mozzarella cheese.
- Bake for 12 to 17 minutes, until the cheese is melted and beginning to turn golden brown.
- Remove from the oven and let the pizza cool for about 2 minutes.
- Drizzle the reserved 2 tablespoons of barbecue sauce over the top and sprinkle with fresh cilantro.
- Slice each half into portions and serve warm.
Nutrition
Notes
Substitute rotisserie chicken with leftover grilled or baked chicken. For a smoky flavor, use a hickory or mesquite barbecue sauce. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a toaster oven or oven at 350°F for 5-7 minutes. To make ahead, assemble the pizza without the final drizzle and cilantro, refrigerate, then bake just before serving. Avoid overloading with wet ingredients to keep the bread crispy. Serve with a side of ranch dressing or extra barbecue sauce for dipping.