Wolfgang Puck's Barbecue Chicken Pizza

Add grilled or sautéed vegetables to the toppings of Wolfgang Puck's Barbecue Chicken Pizza. Or try spinach, Swiss chard, or kale.


Makes 5 servings (serving size: 1/5 pizza)

Nutritional Information

Calories 414
Fat 10.7 g
Satfat 4 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 27 g
Carbohydrate 49 g
Fiber 7 g
Cholesterol 54 mg
Iron 2 mg
Sodium 804 mg
Calcium 0.0 mg


2 teaspoons olive oil
1 cup thinly sliced yellow and red bell peppers
1 ounce refrigerated pizza dough
1/2 cup grated mozzarella cheese
1/2 cup fontina cheese
1 1/2 cups cooked chicken breast, cut into 1-inch pieces and warmed
1/4 cup barbecue sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped flat-leaf parsley


Heat olive oil in a medium skillet over medium-high heat. Sauté yellow and red bell peppers for 2 minutes; set aside. Roll out pizza dough to a 15-inch round on a lightly floured surface; transfer to a baking pan and top with mozzarella cheese, fontina cheese, and sautéed peppers. Bake at 500° until crust is golden brown (about 12 minutes). Toss chicken with barbecue sauce. Before serving, top pizza with chicken mixture and sprinkle with salt, pepper, and parsley.

Ellen Kunes and Frances Largeman-Roth, RD,

CarbLovers Diet Cookbook,


January 2012
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