Barbecue Chicken Pizza

Barbecue Chicken Pizza

  • Prep Time: 0 mins
  • Total Time: 14 mins
  • Servings: 4

    • Ingredients

  • 2largechicken breast halves, cooked, coarsely shredded
  • 1/2 cuphickory flavored barbecue sauce
  • 8ouncesgruyere cheese, grated
  • 16ouncesBoboli pizza crusts
  • 3/4 cupred onion, thinly sliced
  • 1green onion, chopped
  • to tastefresh cilantro

    • Directions

  • Place baking sheet on rack in oven and preheat oven to 450 degrees.
  • Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza.
  • Transfer pizza to hot baking sheet. Bake untilbottom of crust is crisp and cheese on top melts, about 14 minutes.
  • Let pizza stand 5 minutes before cutting.

    • Reviews

  • “Kroger ran out of Boboli so I experimented by substituting some small flour fajita-size tortillas.Fluffy ones.Turns out these make the dish not only healthier, but possibly even better tasting!They bake up nice and toasty crunchy without being fatty or processed.Reduce cooking time to 7-8 minutes this way.Love this recipe.”

  • “Served with a salad, this is a quick and easy dinner.”

  • “I found that, although I love Gouda cheese, it doesn’t melt to easily.A mozzarella cheese might be a better choice.I am not particularly fond of red onion, so I added a sweet white onion sliced and some chopped cilantro.Yum!!”

  • “Great way to use leftover chicken breasts!I found the gruyere to be a bit bland for our taste buds, so next time I will use monterey jack I believe.A tasty and quick meal for a Friday night.Will make again!”

  • “I made a few modifications, but loved this recipe as a base for BBQ chicken pizza. I used a small Boboli crust, about 1/2 cup of diced cooked breaded chicken (leftovers), Kraft BBQ sauce, cheddar cheese (about 1/2 cup) and skipped the red onions. This was a great easy dinner with food already in the house.”

  • “It was very good. I added diced tomato and a sprinkle of chili pepper to spice it up.”

  • “A variation of this was recently in Gourmet.I tried it and thought it was really good- the cilantro was key!”

  • “When my husband begs me to make something again soon, I KNOW it’s good! I used leftover roast chicken and I didn’t have gruyere cheese, so I substituted jack cheese. I am sure this will be a frequent repeater in our house!”

  • “My boyfriend made this and it turned out just yummy. He used mozzarella instead of gruyere cheese and left off the cilantro and it was still good. Next time though, I’m determined to make the recipe as is and compare the two.”

    •