Rotisserie Chicken Wednesday

I've got pizza on the brain this morning. That's not really noteworthy because I think about pizza a lot. I'm working on a Super Bowl entertaining story about taking store-bought cheese pizzas and turning them into something better.

"Make it your own," as they say on American Idol.

Pizza and rotisserie chicken can collide in a number of ways. Slater a pizza shell or a Boboli with barbecue sauce, then top with shredded chicken, mozzarella and scallions. Use ranch or Caesar dressing as the base sauce and sprinkle with a mixture of Parmesan and smoked mootze. How about Alfredo sauce, more Parm and mootze and maybe some sauteed mushrooms?

Chicken Salsa Pizza
2 cups shredded Cheddar cheese, divided 2 cups shredded Cheddar cheese, divided
1 (12 ounce) jar salsa 1 (12 ounce) jar salsa
1 cup cubed cooked chicken 1 cup cubed cooked chicken
1 (14 ounce) package pre-baked Italian bread shell crust 1 (14 ounce) package pre-baked Italian bread shell crust

Place bread shell on an ungreased 12-in. pizza pan. Sprinkle with 3/4 cup of cheese. Top with salsa, chicken and remaining cheese. Bake at 450 degrees for 8 to 10 minutes or until cheese is bubbly.

Source: www.familyoven.com