Serves 4-6

1 (13.8-ounce) can refrigerated classic pizza crust
1 tablespoon vegetable oil
8 stems Bright Lights®, chopped, plus 1 leaf thinly sliced
1-1/2 cups shredded cooked chicken breast
1/2 cup barbecue sauce, divided
1-1/2 cups shredded mozzarella cheese
1/4 cup pineapple chunks, drained well
2 tablespoons thinly sliced red onion half moons

Preheat the oven to 400 degrees F. Coat a 15- x 10-inch baking sheet with cooking spray.

Unroll pizza dough on baking sheet and press to fit. Bake 8 minutes or until light golden.

Meanwhile in a medium skillet over medium heat, heat oil; sauté Bright Lights® stems for 4 to 5 minutes or until tender. In a medium bowl, combine chicken and 1/4 cup barbecue sauce; toss until evenly coated.

Sprinkle cheese over pizza crust. Spoon chicken mixture evenly over cheese. Top with pineapple, red onion, and Bright Lights® stems. Bake 10 to 12 minutes or until cheese is melted and crust is golden. Drizzle with remaining 1/4 cup barbecue sauce and sprinkle with Bright Lights® leaves.