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Barbecued Chicken Pizzas

Barbecued Chicken Pizzas
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
8 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup KC Masterpiece®, divided
    [x]
    Bold BBQ Sauce
    KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 teaspoons olive oil
  • 1 medium red onion, thinly sliced
  • 2 cups (8 ounces) shredded Gouda cheese
  • 1/4 cup minced fresh cilantro

Directions

  • Sprinkle chicken with salt and pepper. Using long-handled tongs,
  • moisten a paper towel with cooking oil and lightly coat the grill
  • rack. Grill, covered, over medium heat or broil 4 in. from the heat
  • for 5-7 minutes on each side or until a meat thermometer reads
  • 170°, basting frequently with 1/2 cup barbecue sauce. Set aside
  • and keep warm.
  • Divide dough in half. On a lightly floured surface, roll each portion
  • into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough
  • with oil; place on grill. Cover and grill over medium heat for 1-2
  • minutes or until the bottom is lightly browned.
  • Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the
  • grilled side of each pizza with 1/4 cup barbecue sauce; layer with
© Taste of Home 2013

2 of 2

Barbecued Chicken Pizzas (continued)

Directions (continued)

  • chicken, onion, cheese and cilantro. Return to grill. Cover and cook
  • each pizza for 4-5 minutes or until the bottom is lightly browned
  • and cheese is melted. Yield: 2 pizzas (4 pieces each).
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013