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Peppered Chicken Pizza

 Peppered Chicken Pizza
A homemade crust is topped with tender chicken, barbecue sauce, red pepper flakes and broiled peppers in this crowd-pleasing specialty from Julie DeRuwe. "I like to prepare the vegetables and other toppings in advance so I can easily assemble this pizza for a fast, delicious dinner," says the Oakville, Washington subscriber.
20 ServingsPrep: 55 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 1/2 medium red onion, sliced and separated into rings
  • 1/2 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup hickory smoke-flavored barbecue sauce
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend


  • In a large bowl, dissolve yeast in warm water. Stir in the flours,
  • oil, sugar and salt until smooth. Turn onto a lightly floured
  • surface; knead until smooth and elastic, about 6 minutes. Place in a

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Peppered Chicken Pizza (continued)

Directions (continued)

  • bowl coated with cooking spray, turning once to coat top. Cover and
  • let rise in a warm place until doubled, about 45 minutes.
  • Punch down dough; let stand for 10 minutes. Roll out to a 15-in. x
  • 10-in. rectangle. Place in a 15-in. x 10-in. x 1-in. pan coated with
  • cooking spray. Let stand for 10 minutes. Prick with a fork. Bake at
  • 375° for 7 minutes.
  • Meanwhile, in a small bowl, combine the oil, garlic and salt; let
  • stand for 15 minutes. Place peppers and onion on a baking sheet;
  • drizzle with half of the oil mixture. Broil 4 in. from the heat for
  • 5 minutes or until vegetables are tender and lightly browned; set
  • aside.
  • Toss chicken with pepper flakes and remaining oil mixture; place on a
  • baking sheet. Broil 4 in. from the heat for 5 minutes or until
  • chicken juices run clear.
  • Arrange vegetables and chicken over crust. Drizzle with barbecue
  • sauce; sprinkle with cheeses. Bake for 15-20 minutes or until
  • lightly browned. Yield: 20 appetizer servings.
Nutritional Facts: 1 piece equals 168 calories, 6 g fat (2 g saturated fat), 17 mg cholesterol, 437 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.