Tuesday, May 24, 2011

Raspberry-Chipotle Barbecue Chicken Pizza

Trying this tonight!  It sounds so good and looks easy to make. 

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/4 cup SMUCKER'S® Red Raspberry Preserves
1/4 cup hickory smoke-flavored barbecue sauce (or other favorite flavor)
2 teaspoons chopped chipotle chilies in adobo sauce (from 7-oz can)
1 package (6 oz) refrigerated grilled chicken breast strips, cubed
1/2 medium red onion, cut into thin strips
1 1/2 cups shredded mozzarella cheese (6 oz)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro

1. Heat oven to 425°F. Lightly spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan.
2. In small bowl, mix preserves, barbecue sauce and chilies. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.
3. Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro..



A couple weeks ago I ran the Junior League of Memphis 5K for Kids which was my first 5K since last Fall when I began training for the St. Jude Half Marathon. I set a  PR (Personal Record) of 24:41!  My previous PR was 25:46 so I was thrilled to have beaten my time by over a minute.  I definitely do not consider myself a fast runner but I can tell that running 6 days a week is improving my time and making me push myself to run faster.