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Barbecue Chicken and Corn Pizzas
- 1 pound pizza dough, at room temperature
- 3/4 cup cornmeal, for the baking sheets
- 2 cups barbecue sauce
- 8 ounces shredded rotisserie chicken
- 1/2 cup provolone, grated (2 cups)
- 1/4 fresh or frozen corn kernels
Directions:View on Real Simple
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