Barbecued Chicken Pizza

Photo: Oxmoor House
Here’s a real crowd-pleaser, perfect for any weeknight with a vinegary salad alongside. If you have young kids, you might want to buy a mild barbecue sauce—although many teenagers and adults will go for far more fiery concoctions.


6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 263
Fat 8.3 g
Satfat 4.6 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 18.5 g
Carbohydrate 7.3 g
Fiber 4.5 g
Cholesterol 41 mg
Iron 1.5 mg
Sodium 568 mg
Calcium 194 mg


1 (10-ounce) whole-wheat thin Italian pizza crust
6 tablespoons bottled barbecue sauce
1 cup shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) shredded smoked Gouda cheese
1/2 cup diced red onion
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese


1. Preheat oven to 450°.

2. Place crust on a large baking sheet. Spread barbecue sauce over crust to within 1/2 inch of edge. Sprinkle with chicken, Gouda, onion, oregano, crushed red pepper, and Parmigiano-Reggiano cheese.

3. Bake at 450° for 16 minutes or until cheese melts and crust is golden. Cool 5 minutes. Cut pizza into 6 wedges.


If you can’t find smoked Gouda at your market, use regular Gouda, and sprinkle the pie with 1/2 teaspoon smoked paprika along with the oregano and crushed red pepper.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Bruce Weinstein and Mark Scarbrough,

Cooking Light The Complete Quick Cook

January 2012