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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.


  • 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. 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.
  • 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.
  • 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

2 of 2

Barbecued Chicken Pizzas (continued)

Directions (continued)

  • each pizza for 4-5 minutes or until the bottom is lightly browned
  • and cheese is melted. Yield: 2 pizzas (4 pieces each).
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.