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

Barbecued Chicken Pizzas Recipe

Read Reviews (14)
4.71 14
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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
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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Barbecued Chicken Pizzas(14)

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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!

Reviewed Aug. 16, 2013

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.

Reviewed Jul. 16, 2013

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.

Reviewed Jul. 11, 2013

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.

Reviewed May. 28, 2013

I've been making pizza on my grill for a long time and this one is a keeper!

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