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.