13 of USA Pears, fresh, 100 count, firm-ripe, such as Bartlett or Anjou
13 of whole grain pizza crust, par-baked, 16 inch
3 1/2 cups of barbecue sauce, prepared
3 pounds 8 ounces of mozzarella cheese, shredded
3 pounds 8 ounces of reduced fat cheddar cheese, shredded
12 pounds 10 ounces of chicken fajita strips, diced
1 cup of green onions , fresh, sliced
Steps
Wash, core and cut pears into 16 thin wedges each. Start by cutting each pear into quarters, then cut each quarter in half, then each eighth in half for a total of 16 thin wedges per pear. Place pear wedges in a bowl and set aside.
Place thawed par-baked pizza crusts on parchment-lined sheet pans. Spread ¼ cup of the prepared barbecue sauce evenly over each crust.
Combine the mozzarella and reduced fat cheddar cheese. Top each pizza with 8 ounces (about 2 cups) of shredded cheese blend and distribute evenly over the crust.
Distribute about 14.4 ounces of diced fajita chicken over each pizza. Place 16 pear wedges on the pizza in a wheel spoke pattern evenly spaced around the circle. Each of the 8 pizza slices will have 2 slices of pear. Sprinkle each pizza with about 1 tablespoon of sliced green onions.
Bake in a preheated 375˚F oven for about 6-9 minutes, or until the cheese is melted and bubbling. Remove the pizzas from the oven and let them rest at room temperature for about 5 minutes. Then slice each pizza into 8 even slices making sure each slice includes pears.
