BBQ Rotisserie Chicken Pizza, Sponsored by McCormick

Pollo
Preheat convection oven to 350°F. In a medium bowl toss chicken with McCormick Culinary Rotisserie Chicken Seasoning and oil until tenders are evenly coated. Lay flat on a parchment lined half sheet tray and bake until tenders have reached and internal temperature of 165°F. Cool completely.

Pull cooled chicken tenders and set aside.

BBQ Sauce
Combine all ingredients in a small bowl.

Crust Topper
Crush French’s crispy onions in a small bowl. Combine with parmesan cheese and McCormick Culinary Rotisserie Chicken Seasoning until well blended.

Pizza Build
Increase convection oven heat to 400°F. Place pizza crust or stretched dough on the back of a full sheet tray lightly dusted with flour. Brush crust with olive oil. Spread 1/4 cup of BBQ over the crust, leaving a 1/2″ crust. Sprinkle crust with crust topper. Spread 2 cups of shredded cheddar evenly over top of the sauce. Sprinkle with 1/4 cup each of shredded chicken and julienned onions. Repeat for remaining 3 crusts.

Bake pizza until crust is golden brown and the cheese is melted and bubbling, about 8-10 minutes. Serve hot, garnish with slivered scallions if desired.