Barbecue Chicken Pizza

Ingredients

• 1 pound boneless, skinless chicken breast
• ¾ cup barbecue sauce (see Tip)
• 1 pound whole-wheat pizza dough
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium zucchini
• 1 cup shredded part-skim mozzarella cheese
• ¼ cup Chopped fresh parsley or cilantro for garnish

Directions

1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes.
3. Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in 1/4 cup barbecue sauce.
4. Meanwhile, roll pizza dough out on a lightly floured surface to the approximate size of the baking sheet. Transfer to the prepared baking sheet and brush with 1 tablespoon oil. Bake until golden in spots, about 10 minutes.
5. Grate zucchini through the large holes on a box grater; pat dry with a clean kitchen towel. Combine the zucchini with the remaining 1/2 cup barbecue sauce in a small bowl.
6. Turn the crust over and brush with the remaining 1 tablespoon oil. Evenly top with the saucy zucchini, the chicken and mozzarella. Continue baking until the cheese is melted, 6 to 8 minutes more. Serve sprinkled with parsley (or cilantro), if desired.