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.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 8.3g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 18.5g
  • Carbohydrate: 7.3g
  • Fiber: 4.5g
  • Cholesterol: 41mg
  • Iron: 1.5mg
  • Sodium: 568mg
  • Calcium: 194mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. Bake at 450° for 16 minutes or until cheese melts and crust is golden. Cool 5 minutes. Cut pizza into 6 wedges.
Note:

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 www.choosemyplate.gov.

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