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Barbecued Chicken Pizzas Recipe
Barbecued Chicken Pizzas Recipe photo by Taste of Home

Barbecued Chicken Pizzas Recipe

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4.5 29
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So fast and so easy with refrigerated pizza crust, these Barbecued Chicken Pizzas 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
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 8 servings


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup barbecue sauce, divided
  • 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

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.


  1. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
  2. 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 bottoms are lightly browned.
  3. Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each crust with 1/4 cup barbecue sauce; layer with 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).
Originally published as Barbecued Chicken Pizzas in Simple & Delicious July/August 2009, p35

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.

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 Jul. 6, 2015

"This is a fantastic recipe."

Reviewed May. 3, 2015

"Great recipe, I'm a fan of the smoked provolone. Also, if you have bacon on hand cut up 3-4 strips, par-fry it nearly done then drain on paper towels. Sprinkle on the top of the pizza. This adds more depth and flavor to the pizza!"

Reviewed Jul. 30, 2014

"We thought these were great- and SO SIMPLE! I don't measure anything- just throw the toppings to your liking. A good bbq sauce makes all the difference. Don't skip the cilantro- it adds a great depth of flavor amongst the caramelized onions. I just used Italian cheese as that is what I had on hand. Keep the grill on a low temp as the crust cooks very fast."

Reviewed Jul. 10, 2014

"Adapted this like many others to the oven at 425 at about 15 min. I didn't realize you couldn't use smoked Gouda cheese, as it's waxy consistency won't melt. That being said, I researched online, you can use Applewood Gouda which is a creamier melting cheese. That was the main reason I rated this recipe down. It was great with my favorite. Bull's Eye BBQ sauce. May try again with a different Gouda or maybe a mozzarella and cheddar mix."

Reviewed Feb. 27, 2014

"I used mozzarella instead of Gouda and a pre-made Gluten Free crust. I also baked it instead of grilled. This pizza was a perfect way to infuse the winter with bright, summer flavor!"

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