Recipe by NIVOLA
"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!"
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boneless chicken breast halves, cooked and cubed
hickory flavored barbeque sauce
fresh cilantro, chopped
1 (12 inch)
pre-baked pizza crust
smoked Gouda cheese, shredded
thinly sliced red onion
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!!!
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.
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.
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.
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!
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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Chicken Pizza I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
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