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BBQ Chicken Pizza I
SUBMITTED BY:
NIVOLA
PHOTO BY:
Allrecipes
"This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner!"
RECIPE RATING:
Read Reviews
(219)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
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REVIEWS
Reviewed on Jul. 17, 2003 by DJDANIELI
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DJDANIELI
Jul. 17, 2003
This was awesome. My family loved it and since I am a super short-cutter, I just used Kraft Hickory dressing, onions, chicken and mozz. cheese. I will definently make again.
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14 users found this review helpful
This was awesome. My family loved it and since I am a super short-cutter, I just used Kraft...
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Reviewed on Oct. 20, 2003 by
TAMMYSNOW
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TAMMYSNOW
Oct. 20, 2003
Great recipe, turned out wonderful for me but I can see where using different BBQ sauces and even the pizza dough can make a huge difference. I used a Pillsbury refrigerator dough and prebaked it for 7 minutes then added topping and baked for only about ten more minutes. I also had to substitute the cheese using a mix of Monterey jack and mozzarella. The pizza dough turned out very crisp and seemed to make it less messy to eat but those who don't like crisp crust may not want to try this type of dough or just be sure that it's not spread too thin. My eight year old liked it okay. I loved it. Watch the cilantro it can be overpowering. I would use less than the recipe calls for.
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11 users found this review helpful
Great recipe, turned out wonderful for me but I can see where using different BBQ sauces and...
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Reviewed on Jan. 12, 2004 by Mary K.
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Mary K.
Jan. 12, 2004
I used shredded mozzarella instead of Gouda and I reduced the brown sugar to 1/8 c. and omitted the honey and molasses. I only put on enough sauce to thinly cover the crust (there was lots left over). The pizza was fabulous--my husband and I ate the whole thing in one sitting!!!
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9 users found this review helpful
I used shredded mozzarella instead of Gouda and I reduced the brown sugar to 1/8 c. and...
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Reviewed on Sep. 11, 2003 by DUNCAN36
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DUNCAN36
Sep. 11, 2003
Very ironic that in the title it says not too sweet when its waaay too sweet. Really even if you like sweet things change the recipe to tone down the sweetness. Also unlike mozarella, gouda tends to not melt particularly well. Finished product didnt look very appealing because the sauce turned a dark reddy brown almost black and the chesse didnt melt well it just went crispy. Edible but recipe needs a lot of work.
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7 users found this review helpful
Very ironic that in the title it says not too sweet when its waaay too sweet. Really even if...
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Reviewed on Jan. 17, 2007 by
Sameera Azad
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Sameera Azad
Jan. 17, 2007
Yum! Cook this, people! I bought the pillsbury refridgerated pizza dough, precooked it for 8 minutes at 400F. I sauted the chicken with some vegetable oil till cooked. For the sauce, I used 3/4 cup of kraft hickory bbq sauce, 2 tbsp brown sugar, 2 tsp mollasses and 2 tsp honey. I reserved some of the sauce to spread on the pizza crust, and put the rest of the sauce in with the chicken. Topped it with sliced red onions and mozzerella cheese, and cooked till the crust browned (about 15 minutes). Yum!
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6 users found this review helpful
Yum! Cook this, people! I bought the pillsbury refridgerated pizza dough, precooked it for 8...
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Reviewed on Oct. 28, 2005 by
Alyssasmom
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Alyssasmom
Oct. 28, 2005
Pizza was very good except for the cilantro. I couldnt find the cheese so I used an italian mix. Next time I will just use mozz. Also leave about an inch for the crust. I only left a little bit and the sauce spilled over the edge and burnd on the pan. Will make again!!!
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6 users found this review helpful
Pizza was very good except for the cilantro. I couldnt find the cheese so I used an italian...
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Reviewed on Apr. 26, 2007 by
kelcampbell
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kelcampbell
Apr. 26, 2007
I made this pizza last night for supper, but I changed a few minor details. First, I grilled the chicken, but did not mix it with the sauce; I just spread the sauce over the pizza and put the sliced chicken on top. I also caramelized about 5 onions and that on the pizza as well. I added some mushrooms and a little bit of goat cheese along with the sliced red onion and baked it until golden and delicious. This recipe is a really good/quick/easy weeknight supper.
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5 users found this review helpful
I made this pizza last night for supper, but I changed a few minor details. First, I grilled...
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Reviewed on Feb. 25, 2007 by
cookiequeen
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cookiequeen
Feb. 25, 2007
How delicious this was. I used Jay's signature crust from this site and we couldn't stop eating it. First as always I marinated my chicken in buttermilk all day(if no buttermilk 1cup milk, 1tbsp white vinegar or lemon juice) this makes for some extra moist chicken.. Then I sprinkled olive oil in a skillet and sauteed my chicken until brown on all sides. Then I added all the ingredients and simmered for a half hour until the chicken was cooked. This eliminated getting two pans dirty. I just kept sampling right out of the skillet before it even made it to the pizza. I used mozzarella cheese as my cheese because that's my taste preference. SOOOO YUMMY!!!!
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5 users found this review helpful
How delicious this was. I used Jay's signature crust from this site and we couldn't stop...
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Reviewed on Dec. 29, 2005 by
Nathan Bialke
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Nathan Bialke
Dec. 29, 2005
Excellent change from normal pepperoni and cheese pizza! I think the sauce is too sweet as written, so add sugar to taste. Also, note that barbeque sauces are naturally sweet, so if you get a honey flavoured sauce, you definitely don't need much more sugar. Even if you do add too much sugar though, it'll still taste fantastic! I like to add a red pepper to the top as well as season the chicken with sweet Hungarian paprika. It gives the pizza more colour and even more flavour!
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5 users found this review helpful
Excellent change from normal pepperoni and cheese pizza! I think the sauce is too sweet as...
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Reviewed on Jan. 9, 2004 by BARBALICIOUS
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BARBALICIOUS
Jan. 9, 2004
I hated my pizza. It could be a good recipe but the BBQ sauce has to be quite mild in taste, possibly even mixed with a marinara. Next time I will definately leave out the liqiud smoke as it only strengthened the overwhelming BBQ taste. Only enough sauce to barely coat the chicken would be sufficient. A hard gouda must be used and next time I will also mix the gouda with havarti cheese. Be prepared to play with this recipe before finding a taste you will like.
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5 users found this review helpful
I hated my pizza. It could be a good recipe but the BBQ sauce has to be quite mild in taste,...