Barbecued Chicken Pizzas Recipe
- 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
- 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 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).
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Barbecued Chicken Pizzas(13)
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I rated this 5 stars because it was an excellent recipe. However, my DH would have to have 1 slice and a couple of tablespoons and that would be the end of any sodium for the entire day. I did very few things different and cut my sodium down to 255mg per slice. I left out the 1/4 t salt, changed the gouda to 1 cup (8 oz) of shredded swiss and used a ready-made low sodium crust. I also made a bbq sauce with 1/4 c brown sugar and 3/4c salt-free ketchup. Sometimes I make a crust with no sodium but others I love to be able to throw everything together quickly. I also always make an extra chicken breast when we are having them for something, cool it and chop it up to store in the freezer til I'm ready to make this again.
LOVED this pizza the first time we tried it. We love how easy it is to change the flavor by using different BBQ sauces and cheeses. We like a sweeter sauce with smoked provolone cheese.
As with all recipes you have to season your meat and veggies to your liking following the recipe to a T may not cut it. This recipe was really good, will make again.
i seasoned my chicken with garlic salt, mesquite flavored seasonin and cilantro flakes. i also added fresh cilantro to the pizza...i love the stuff.
I've been making pizza on my grill for a long time and this one is a keeper!
I'd like to give this 3 1/2 stars. It was good and I would make it again for a change of pace. It probably really depends on which barbecue sauce you use. I'd like to experiment with different ones.
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