Barbecued Chicken Pizzas Recipe
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon pepper
- 1 cup barbecue sauce, divided
- 1 tube (13.8 ounces) refrigerated pizza crust
- 2 teaspoons olive oil
- 2 cups shredded Gouda cheese
- 1 small red onion, halved and thinly sliced
- 1/4 cup minced fresh cilantro
- 1. Sprinkle chicken with pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 5-7 minutes per side, basting frequently with 1/2 cup barbecue sauce during the last 4 minutes. Cool slightly. Cut into cubes.
- 2. Divide dough in half. On a well-greased large sheet of heavy-duty foil, press each portion of dough into a 10x8-in. rectangle; brush lightly with oil. Invert dough onto grill rack; peel off foil. Grill, covered, over medium heat until bottom is lightly browned, 1-2 minutes.
- 3. Remove from grill. Spread grilled sides with remaining barbecue sauce. Top with cheese, chicken and onion. Grill, covered, until bottom is lightly browned and cheese is melted, 2-3 minutes. Sprinkle with cilantro. Yield: 2 pizzas (4 pieces each).
1 piece: 339 calories, 12g fat (6g saturated fat), 56mg cholesterol, 956mg sodium, 39g carbohydrate (15g sugars, 1g fiber), 20g protein.
Reviews for Barbecued Chicken Pizzas
"I never knew you could grill pizza until hurricane andrew blew thru florida years ago. I took premade pizza out of freezer so it wouldn't go bad and put it on the grill. The result was as good as oven baked if not better as the crust got crispier.this recipe was good but I would combine two cheeses ( mozz and gouda) to balance it out."
"I used frank's bbq sauce. So good and so simple. And so easy, how did I not think of this?"
"This is a fantastic recipe."
"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!"
"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."
"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."
"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!"
"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."
"My whole family loved this pizza! I didn't have the time to grill so I did what others suggested--I baked it in the oven (1 pizza, not 2). I spread the entire dough out in rectang. shape on cookie sheet, spread olive oil over it, added all ingredients in order, baked it for 15 min. @ 425. Substituted parsley, oregano & basil for cilantro. Fed our family of 4--definitely make it again!"
"This was very good! I didn't use the grill to cook the crust, instead the oven at 400 degrees. Beale crust for about 6 min. then put all the toppings on the crust, baked it for another 6-8 minutes. My husband loved it, will definitely make this again ."
"This was so easy to prepare and my family loved it. The Gouda gave it a wonderful flavor."
"My entire family loved this pizza! I used squares of tin foil to grill the pizza crust on so it didn't stick to the grill and it worked out wonderfully. One of my favorite summer go to's!"
"I also used parsley instead of cilantro, and the pizza turned out great! My husband LOVED it! I couldn't quite wrap my head around how we were supposed to grill the pizza crust though, so we grilled the chicken according to the directions and then assembled the pizza and baked it in the oven at 425 for 15 minutes. Overall, it's a great recipe!"
"Everyone loved it! Didn't have cilantro on hand, so I used parsley instead. Great recipe!"
"The whole family loved it, which is saying something my kids are picky eaters. Definitely we will be making this again."
"Delicious! I made it with a homeade crust, pizza cheese, and carmalized onion. Best pizza I've made!"
"Quite good, although I also used a premade refrigerated crust. Yummy combo of toppings. I will definitelty make this again."
"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!"
"gwm -for liquid measurements 8 oz = 1 cup, but that is not always true for other ingredients. 8 oz of shredded cheese = 2 cups."
"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."
"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?"
"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."
"Very good. Everyone loved it!"
"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."
"I've made this 3 times already--not on a grill but instead, in the camper oven. The cilantro was scary but--very yummy!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.