Ingredients:
1 whole wheat pizza dough (Trader Joe’s)
1 (10oz) can chicken breast, drained
Spicy BBQ sauce (I use Stubb’s)
3T creamy peanut butter

1/2 red onion, sliced thin and cut in half
10oz sliced mushrooms
2 cups (8oz) nonfat shredded cheddar cheese
1 cup nonfat ricotta cheese (Calabra rocks!)
olive oil

Instructions:

1. Preheat oven to 400 degrees. Split the dough in half (or quarters) and place on a floured surface, I used whole wheat pastry flour because that’s all I had. It takes quite a bit of working, but those crusts you see above are made by hand, I don’t have a rolling pin. Work the dough with your hands, folding it over and pushing it down with your fingertips repeatedly until it begins to hold its shape when flattened. The dough will want to form a ball again, so add flour liberally to prevent this. Also, make sure that the surface underneath the dough is always floured or it will stick. Using 1 dough, I made 4 of those pizza’s you see above, so don’t be afraid that the dough is too thin. Press out to desired thickness and place on a baking sheet. Bake for 7 minutes.

2. While the dough is pre-baking, sauté the mushrooms in a pan with cooking spray, salt and pepper until the mushrooms are tender. Dump the chicken into a bowl with the peanut butter and enough BBQ sauce to make a spreadable sauce, using a fork to mix and break up any chunks of chicken (if you insist, you can omit the peanut butter…shame on you).

3. When the dough is done, remove and spread with PBBBQ Chicken sauce to cover the crust within 1/2 inch of the edge. Add the mushrooms to the pizza and sprinkle the onion rings on top. Dollop plenty of ricotta cheese on top and top with cheddar cheese. Drizzle the top with a bit of olive oil to help it crisp. Bake for 15-20 minutes or until the cheese is bubbly and begins to brown.