2
cups refrigerated original barbecue sauce with shredded pork (from 18-oz container)
2
cups shredded Monterey Jack cheese (8 oz)
1
jalapeño chile, thinly sliced
1/4
cup mayonnaise
1
teaspoon Sriracha sauce
1
cup crushed barbecue potato chips
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Steps
1
Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2
Bake about 8 minutes or until light golden brown. Spread pulled pork onto partially baked crust. Top with cheese and jalapeño chile.
3
Bake 8 to 10 minutes or until cheese is melted and golden brown.
4
In small bowl, mix mayonnaise and Sriracha sauce until well combined. Top pizza with barbecue chips. Spoon mayo mixture into resealable food-storage plastic bag; cut 1 corner, and drizzle on top of pizza.
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Top with crushed tortilla chips or crushed French-fried onions instead of the barbecue chips.
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