BBQ Chicken Pizza

Ingredients list includes measure by weight or volume. Choose one measure,
either weight or volume, for the ingredient. Weight is listed first in bold.

5 pounds and 8 ounces as purchased (AP) frozen fully-cooked chicken fajita
strips (U.S. Department of Agriculture [USDA] food item)

50 whole grain-rich tortillas, 6 inch round, 1 ounce each (U.S. Department of Agriculture [USDA] food item)

1 pound AP fresh red onions

1 pound AP fresh cilantro

Pan release spray

6–8 ounces frozen whole grain-rich pizza dough (12 inch by 16 inch sheets

2½ tablespoons vegetable oil (USDA food item)

2½ tablespoons ready-to-use minced garlic/p>

2 quarts and 1 cup or ⅞ number 10 can canned diced low-sodium tomatoes
(USDA food item)

2 cups or ⅔ number 2.5 can canned no salt added tomato paste (USDA food
item)

3 tablespoons granulated sugar

3 tablespoons table salt

3 tablespoons ground black pepper

3¼ cups water

1 ounce or ½ bunch fresh basil

3 pounds or 3 quarts mozzarella low moisture part skim cheese, shredded (USDA food item)

3 quarts barbeque (BBQ) sauce

1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower

2. Peel and trim onion. Slice into thin strips to measure 3 cups.

3. Rinse cilantro under cool running water. Trim and chop to measure 1½ cups

4. Spray three–18 inch by 26 inch by 1 inch baking sheet pans

5.Place two sheets of pizza dough on three–18 inch by 26 inch by 1 inch baking sheets for 6 pizzas. Thaw pizza dough on pans for 30 minutes.

To Prepare Marinara Sauce

1. Heat oil over medium in large saucepan. Add garlic, sauté for 1 minute.

2. Add diced tomatoes with juice, tomato paste, sugar, salt, pepper, and water, stir to combine. Bring to a boil, heat to simmer for 30 minutes, stir often.

3. Rinse basil under cool running water. Chop basil to measure ¾ cup. Add basil to sauce, remove from heat.

4. Puree marinara with immersion blender, blender, or food processor. Note: Marinara should retain texture, not be liquefied.

5. Preheat convection oven to 350°F or conventional oven to 375°F.

To Assemble Each Pizza

1. Evenly spread 1½ cups marinara sauce on each sheet of pizza dough. Distribute 2 cups cheese evenly on each pizza.

2. Mix chicken and BBQ sauce in 12 ¾ inch by 20 inch by 4 inch pan. Evenly spread 3 cups chicken mixture on top of each pizza.

3. Top each pizza with ½ cup sliced onions.

4. Top each pizza with ¼ cup cilantro.

5.Bake for 12 to 20 minutes until golden brown and cheese has melted. Note: Check time for baking as ovens vary. Be sure dough is cooked thoroughly.

6. Cut each pizza 2 inch by 4 inch to form eight–4 inch by 6 inch rectangular pieces.

7. Serve immediately a 4 inch by 6 inch rectangular piece of pizza for each serving.