BBQ Chicken Pizza
"Woman's World Magazine 9/14/04 - a great use for leftover or rotisserie chicken."
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (10 ounce) package thin-style prebaked 12-inch pizza crust, such as Boboli
- 1⁄4 cup bottled barbecue sauce
- 1 small green pepper, chopped (1 cup)
- 2 cups sliced cooked chicken (1/3 of a 2-1/2-lb. rotisserie chicken)
- 1 1⁄2 cups shredded mozzarella cheese (6 oz.)
- 6 ounces smoked mozzarella cheese, sliced
directions
- Preheat oven to 425 degrees.
- Place crust on ungreased baking sheet. Spread barbecue sauce over crust to within 1 inch of edge. Top with green pepprt, chicken and cheeses.
- Bake until heated through and cheese is melted and browned, 15-20 minutes.
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Reviews
-
I scaled it back for a medium pizza for the DM and myself and I used red capsicum and unfortunately I couldn't get any smoked mozzarella so only used the regular and used some left over roast chicken meat (great way to use the left overs) and baked for 15 minutes at 200C fan forced oven on a rack for a lovely crispy base with a delicious cheesy topping. Thank you JackieOhNo!, made for Everyday A Holiday. -
Mmmmm...how can you go wrong with BBQ, chicken, and cheese? This was delicious. I used a homemade crust (ladypit's Recipe #94429), and I used 1/2 c bell pepper and 1/2 c thinly sliced onion. I added a bit of fresh spinach for color and toned back the cheese to about 5 ounces. The flavor was absolutely incredible, and given DH's response I know I will be making this again and again! Thanks for posting. Made for Top Favorites of 2009 tag. -
I used a red bell pepper. Instead of smoked mozzarella cheese, I used smoked gouda cheese. It was great. Very good. Thanks Jackie. Made for Potluck tag -
Wonderful pizza! I loved the smokeyness of the cheese along with Diana's Regular BBQ sauce. I also made my own crust. Not real fond of the store bought kind. :)
Tweaks
-
I used a red bell pepper. Instead of smoked mozzarella cheese, I used smoked gouda cheese. It was great. Very good. Thanks Jackie. Made for Potluck tag
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
