Makes 6 pizzas


Prepared barbecue sauce

3 lb. free-range chicken (diced and marinated in 1 T. garlic, 3/8 c. olive oil and 1.5 tsp. dried tarragon)

Prepared garlic sauce

6 prepared pizza dough balls (rolled to 10″ square)

18 oz. spinach, wilted and well-drained

6 c. shredded mozzarella and shredded provolone (equal amounts of each)

1.5 c. fresh corn kernels

6 oz. Vidalia onion, thinly sliced

3 large fresh avocados, sliced

1.5 c. cheddar, shredded

36 sprigs fresh cilantro


Brush pizza skin with 1 T. garlic sauce. Top with 3 oz. spinach and 1/2 c. of mozzarella/provolone mix. Mix 6 oz. of the cooked chicken with 2 oz. of barbecue sauce and place on top of  the cheese mix. Top with 1/4 c. fresh corn kernels and 1 oz. onion. Top with another 1/2 c. of the cheese mix. Top with half of a large sliced avocado and 1/4 c. cheddar.

Bake until the pizza dough is cooked and well-browned and the cheese is bubbly. Garnish with six sprigs of cilantro. Serve immediately.