1 cup thinly sliced yellow and red bell peppers
2 teaspoons olive oil
1 pound pizza dough
1/2 cup grated mozzarella cheese
1/2 cup Fontina cheese
1 rotisserie chicken
1/4 cup barbecue sauce, warmed on the stove or in a microwave (a milder sauce works best for this recipe)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped parsley
Preheat oven to 450 degrees.
Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese and sautéed bell peppers.
Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups of meat from a rotisserie chicken into bite-size pieces. (If you are using leftover chicken or the chicken has been sitting for awhile, warm it up in the microwave for a few seconds so it is warm when you put it on the pizza.) Toss the chicken pieces with heated bottled barbecue sauce.
Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve.