Upgrade chicken-BBQ pizza with this Alabama-style white sauce recipe made with mayo and a little vinegar. Using premade dough helps get dinner on the table quickly and easily.

Adam Dolge
Source: EatingWell Magazine, January/February 2019

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Recipe Summary

active:
30 mins
total:
45 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large cast-iron skillet in the oven; preheat to 500 degrees F.

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  • Form dough into a tight ball; place on a lightly floured work surface and cover with a clean towel. Let come to room temperature, about 15 minutes.

  • Meanwhile, whisk mayonnaise, vinegar, sugar, garlic, horseradish and pepper in a small bowl.

  • Roll the dough into a 14-inch circle. Carefully fit into the hot pan, pressing a little up the sides. Bake until slightly crispy, about 5 minutes.

  • Spread tomato sauce over the crust and sprinkle with chicken, onion, mozzarella and Monterey Jack. Bake until the cheese is melted and bubbling and the crust is crispy on the bottom, about 5 minutes.

  • Let the pizza cool for 3 minutes. Drizzle the reserved BBQ sauce on top and sprinkle with scallions. Cut into 4 slices and serve immediately.

Nutrition Facts

391 calories; protein 23.8g 48% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 2.2g 9% DV; sugars 4.2g; fat 17.8g 27% DV; saturated fat 4.1g 20% DV; cholesterol 52.8mg 18% DV; vitamin a iu 278.1IU 6% DV; vitamin c 3.7mg 6% DV; folate 14.5mcg 4% DV; calcium 137.8mg 14% DV; iron 0.8mg 5% DV; magnesium 22.5mg 8% DV; potassium 224.6mg 6% DV; sodium 503mg 20% DV; added sugar 2g.