Recipe by LauraKKH
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook LauraKE."
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skinless, boneless chicken breast half
barbeque sauce, divided
Classico® Tomato and Basil Sauce
1 (16 ounce) package
pre-baked pizza crust
shredded mozzarella cheese
thinly sliced red onion
chopped fresh cilantro
I made this pizza last night, much to my husbanbs dismay, he doesn't think chicken belongs on pizza. He tried it....he loved it!!!! Thank you for such a great and simple recipe. I followed the recipe exactly, no changes needed. I will be making it often.
Just ok. I think the frozen Cali Kitchen bbq chick pizza from the grocery store is better.
Excellent!!! I used Sweet Baby Ray's bbq sauce and felt it needed a bit more bbq taste, but overall - this was a winner!
Loved it! Some changes I made was cooking the chicken in olive oil, simply because I didn't have the sesame oil on hand. For the crust I used the Boboli brand crust and used Monterey Jack cheese on the top vs the mozzarella on bottom. I also added pepperoncini on top before baking.
I thought this tasted pretty good. I wasn't going to go to the store to buy basil pasta sauce, plus I find basil too strong anyhow. I used a jarred marinara sauce. For the bbq sauce I combined a store bought hickory brown sugar with some homemade I had left. For the pizza crust, I used fresh dough and just baked it for 10 minutes before adding the toppings. Make sure to have a cover for the chicken, that has to cook 20 minutes, in the oil. I had it on medium and it still splattered quite a bit for some reason. I also just made 2 pizzas, I didn't see the point in all the work to just make one.
Awesome recipe paired with the Master Pizza Crust recipe. I love BBQ chicken - and BBQ chicken pizza is just a natural gravitation!
This was really good! I used the "Pizza Dough I" recipe from this site (read my review). I cheated with the chicken and took a pre-cooked, pre-seasoned one, and stirred 1 Tbl. barbeque sauce on it (big time saver!). Note that any marinara would do - I didn't use Classico brand, and it was just fine. The rest I left the same. Next time, I would increase the red onion to 1/2 cup - it needed just a little more. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Barbeque Chicken and Red Onion Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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