Reviewed: Apr. 29, 2012

I like to make this pizza with a refrigerated crescent roll crust. I just spray my cooking sheet with a little Pam, roll it out and seal the seams and pre-bake for 12-14 minutes or until brown. It tastes better than a packaged box crust (that's our family's opinion, I don't speak for anyone else). I also prefer to use a homemade barbeque sauce. My husband and kids will literally eat the whole pizza in 15 minutes. This is a great way to use leftover roast chicken or even crockpot pulled pork.

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62 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 9, 2012

Quick, easy, and delicious - perfect for a weeknight meal! Plus, it's a great way to use up leftover grilled chicken. And to think all I had to do was sautee some onions and peppers. I used red onion added a little yellow pepper for a little more color and sauteed everything with a little minced garlic for a flavor boost. I used a thin crust Boboli bread shell and some KC Masterpiece bbq sauce. I also used a Mexican blend cheese but I'm sure any cheese would do as long as it gets nice and bubbly!

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25 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 2, 2011

Prep and cooking are simple and quick. Seasoning is a matter of personal taste. This recipe is a winner. As written, it is excellent. Have made this many times in many variations.

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1 user found this review helpful

Reviewer:

Jim

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Nov. 30, 2011

This recipe was very good. I didn't add as much onion for personal preference. Definitely will make again.

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1 user found this review helpful

Reviewer:

swentz

Reviewed: Nov. 21, 2011

Super easy and delicious! One of my favorite pizzas to make! No changes necessary.

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1 user found this review helpful

Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: Nov. 11, 2011

Pretty good. I didn't have a red pepper and I used a yellow onion. Next time I will use a red onion. Thank you for sharing!

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1 user found this review helpful

Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

Reviewed: Nov. 8, 2011

This was not a five star recipe although easy and good in a pinch. I made this exactly as directed and it was just ok. It does not live up to other highly rated recipes on this website.

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1 user found this review helpful

Reviewer:

DADAY

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

This was delicious.. I just changed a couple small things. I sauteed one chicken breast with red, yellow, and orange sweet peppers (no green pepper on hand) and half a yellow onion. I added Trader Joe's bbq sauce (delicious, with a kick!) to the mixture while it cooked. I also used bobboli pizza crust (but Im sure pizza crust mix is better) and then baked it for about 15 mins. For cheese, I used a mozz, jack, and cheddar mix.. Anyway, it was sooo good and I will DEFINITELY do this again!

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2 users found this review helpful

Reviewer:

hannahp

Reviewed: Oct. 23, 2011

I LOVE home made BBQ Pizza-- it's good with beef or pork too. Which makes it an AWESOME way to use up leftovers

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1 user found this review helpful

Reviewer:

Sarah Cassill

Reviewed: Oct. 22, 2011

I do this with a twist because we only like thin crust pizza. I brown a flour torilla shell on both sides then add cooked chicken, onions and mozarrella, then put in oven at 400 degrees for about 13 to 15 minutes. Perfect for individual pizzas when you use the medium size tortillas and can add extras to whoever wants more stuff on theirs. Makes great thin, crispy crust pizza and less fattening.

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6 users found this review helpful