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Barbecued Chicken Pizza





Yields
Makes two 8-inch pizzas; 2 or 3 servings

You can make pizza dough from scratch, but prebaked pizza crusts - available in many supermarkets - are an easy shortcut.

Barbecued Chicken Pizza




James Carrier
 1 pound boned, skinned chicken breasts
 1/3 cup prepared barbecue sauce
  Salt and pepper
 4 slices bacon (4 oz. total), cut into 1-inch pieces
 2 baked pizza crusts (7 to 8 in., 5 oz. each)
 1/4 cup cream cheese (2 oz.)
 1/4 cup canned diced green chilies
 1/2 cup shredded jack cheese
 1/4 to 1/2 teaspoon hot chili flakes
Step 1
1

Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350° regular or convection oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Step 3
3

Place pizza crusts on a 12- by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with bacon, green chilies, jack cheese, and hot chili flakes.

Step 4
4

Bake pizzas in a 400° regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 720Calories from Fat 36
% Daily Value *
Total Fat 29g45%

Saturated Fat 12g60%
Cholesterol 138mg46%
Sodium 922mg39%
Total Carbohydrate 59g20%

Dietary Fiber 4.7g19%
Protein 47g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.