1 cup hickory barbecue sauce (homemade or bottled)
2 to 3 tablespoons Wildberry Purée
6-ounce piece of dough
2 ounces roasted chicken, shredded
jalapeño, thinly sliced
red onions, thinly sliced
smoked Gouda cheese, shredded
In medium size mixing bowl, whisk together ingredients for sauce, until well combined. Cover and store at room temperature.
Start by spreading a thin layer (approximately 3 Tbsps.) of prepared sauce onto a stretched (roughly 10 inch) piece of dough. Top it with 2 ounces of shredded roasted chicken (with skin, if possible), a few slices red onion, jalapeño, and shredded smoked Gouda. Bake on a high heat until the crust is brown and the cheese is bubbling. Slice and serve.
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Hope you’re thirsty!
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