My recipe bring smiles to because this pizza appetizer is loaded down with sauted walla walla sweet onion, barbecue chicken, and covered in asiago and gorgonzola cheese. Topped with a pineapple and honey mustard drizzle; Yummy. This recipe bring smiles to my family and anyone who is ready for a delicious pizza appetizer with a Hawaiian twist!
Ingredients:
2 tbsp FRENCH'S® Honey Mustard
1 tbsp Olive Oil
1 large walla walla sweet onion, finely chopped
2 cup shredded precooked barbecue Rotisserie chicken
1 can (13.8 oz) refrigerated classic pizza crust
1 cup shredded Asiago cheese
1/3 cup grated gorgonzola cheese
1/3 cup Pineapple preserves
Directions:
Heat oven to 400. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown; the last minute of cooking onion stir in shredded barbecue chicken. Remove from heat and set aside. Spray large cookie sheet with Crisco Original No-Stick cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges are lightly brown. Spread onion barbecue chicken mixture evenly over partially baked crust. Top with asiago cheese, and gorgonzola cheese. In a small bowl combine pineapple preserves and honey mustard. Drizzle the pineapple preserves mixture over pizza. Bake 8 to 10 minutes longer or until the crust is golden brown and the cheese is melted. Serves: 24 appetizers, prep time: 15 minutes, baking time: 20 minutes
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