Pizza doughenough for two medium pizzas, prepared (I used three packets of Martha White's instant pizza crust, but you could make your own if you're feeling ambitious, click here for my pizza dough recipe)
Three large chicken breastscooked and shredded (click here to learn how to always have cooked chicken breast on hand!)
Barbecue sauceenough to coat shredded chicken (I used Sweet Baby Ray's)
1 1/2cupsshredded cheddar cheese
optional: one egg white
Toss shredded chicken with barbecue sauce until chicken is well coated, but not dripping.
Roll pizza dough thin onto a parchment lined or floured surface. Pile barbecue chicken down the middle of the dough and top with shredded cheese.
Using a pizza cutter, slice an equal number of strips on either side of the chicken and cheese. Starting at the top, criss-cross the strips over one another until you reach the middle. When you reach the middle, turn the dough around and start from the top again. Twist the center most strips together.
Bake according to dough directions, until dough is cooked through and turning a golden color.
OPTIONAL: For a shiny finish (as pictured), in the last 10 minutes of baking, brush the dough with an eggwash of equal parts egg white and water.
Serve and enjoy!
Calories are automatically generated. For best results calculate based on your exact ingredients.