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So fast and so easy with refrigerated pizza crust, this entree will bring raves with its hot-off-the-grill, rustic flavor. Perfect for a small, spur-of-the-minute backyard pool party! Alicia Trevithick - Temecula, California
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Nutritional Facts 1 piece equals 312 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 938 mg sodium, 28 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Barbecued Chicken Pizzas in Simple & Delicious July/August 2009, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 27, 2011 by bethanyrenee
Delicious! I made it with a homeade crust, pizza cheese, and carmalized onion. Best pizza I've made!
Reviewed on Oct. 04, 2010 by AdeleDegnan
Quite good, although I also used a premade refrigerated crust. Yummy combo of toppings. I will definitelty make this again.
Reviewed on Jul. 18, 2010 by Juansmom
GWM, If you shred the cheese yourself, use an 8 oz block. When you are done shredding, put in a measuring cup...you will have 2 cups. If you buy bags of shredded cheese, they will indicate both the ounces and cups on the bag for your convenience. Don't worry, in COOKING, measurements are generally approximate, meaning you can use certain items, like spices, to "taste", or how much or little of a flavor you like. For instance, some people like extra cheese on a pizza, some very little. However, in BAKING, your measurements must be exact. Baking is a chemical formula, if you will, and changing the amount of sugar, salt, or baking soda could negatively affect the outcome of your baked goods. With all that being said...good cooks constantly experiment and change their recipes to suit their tastes, what ingredients they have on hand, or just because they can!! Keep on asking good cooking questions, and enjoy the adventure!
Reviewed on Jul. 18, 2010 by jmorgan@northlc.com
gwm -for liquid measurements 8 oz = 1 cup, but that is not always true for other ingredients. 8 oz of shredded cheese = 2 cups.
Reviewed on Jul. 18, 2010 by rvgal237
gwm....perhaps the recipe listings meant that you need 2 (two) 8 oz. cups of cheese? It is a bit confusing. Seems to me that you can add how much or how little cheese you want.
Reviewed on Jul. 17, 2010 by qwm
Just a question. I'm pretty new to the baking/cooking world. I'm confused by the reference to needing 2 cups of cheese but it states (8 oz.) in the recipe. Is cheese measured differently, or should the recipe call for only 1 cup or should it be (16 oz.) of cheese?
Reviewed on Jul. 16, 2010 by llk814
We have been making this for years and we love it. We have also used boboli pizza crust and even pita bread. We add broccoli and use oregano rather than cilantro.
Reviewed on Jun. 01, 2010 by swinny
We had this for dinner tonight & I added turkey pepperoni on the pizza along w/a yellow pepper. I used a boboli pizza crust which made it a lot faster and easier. I am thinking about doing a mexican pizza next w/salasa, chicken and jalepenos... It was delicious....
Reviewed on May. 24, 2010 by ayost
Very good. Everyone loved it!
Reviewed on Oct. 24, 2009 by srenodin
Excellent!! My kids like things a little blander, so I don't add the onions or cilantro. I brag about this pizza and pass the recipe around.
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