Does anyone have a good recipe for this? Normally I don’t like CC’s pizza but there barbeque chicken topping is out of this world. I would like to try their topping on my crust. Thanks in advance for any help.

Barbeque Chicken Pizza


I have a bunch of hungry teenagers coming this Saturday for a pizza party and this was the one pizza requested that I don’t have a clue about. CC’s won’t share their recipe, I called and asked as I was desperate.


Hi Patm099,
This is not from cc but maybe these can help.


Large Boboli pizza crust
1 lg. boneless, skinless chicken breast
1 1/2 c. of your favorite barbecue sauce
1/4 lg. onion, sliced
1/4 c. chopped cilantro
1 c. shredded mozzarella cheese
2 tbsp. butter
1 tbsp. olive oil
Italian seasoning, optional

Saute onions in butter. Slice chicken into 2 inch pieces. In separate pan, saute chicken in butter and oil, add Italian seasoning. Once chicken is cooked, pour over barbecue sauce and add sauteed onions, let cook 2 minutes. Pour chicken, barbecue sauce and onions over Boboli pizza. Distribute chicken and onions evenly over pizza. Evenly sprinkle cilantro over pizza. Cover pizza with shredded mozzarella cheese. Cook 12 to 15 minutes in oven. Voila!
P.S. Boboli pizza crust is a brand and can be purchased at most grocery stores.

Barbecue Chicken Pizza
Yield: 4 Servings


----------------------------BON APPETIT, TBTC-----------------------------
2 tablespoon olive oil
2 large chicken breast halves, boned
1/2 cup hickory barbecue sauce
7 oz smoked gouda cheese, coarse shredded
16 oz boboli crust
3/4 cup red onion, thinly sliced
1 green onion, chopped


Position rack in center of oven. Place large baking sheet on rack and
preheat oven to 450 F. for 30 minutes.

Heat olive oil in heavy medium skillet over medium-high heat. Season
chicken with salt and pepper. Add chicken to skillet and saute until
just cooked through, about 5 minutes per side. Transfer chicken to
plate; let rest 5 minutes.Cut chicken crosswise into 1/3 inch-wide
slices. Using slotted spoon, transfer chicken to medium bowl.Toss
with 1/4 cup barbecue sauce. Spread half of cheese on Boboli. Arrange
chicken slices on Boboli, spacing evenly. Spoon any remaining
barbecue sauce from bowl over. Sprinkle red onion over chicken.
Drizzle with remaining 1/4 cup barbecue sauce. Sprinkle remaining
cheese and green onion over.

Transfer pizza to hot baking sheet. Bake until bottom of crust is
crisp and cheese on top melts, about 14 minutes. Let pizza stand 5

Chicken And Bell Pepper Pizza With Barbecue Sauce
Yield: 1 Servings


1 1/2 cup shredded cooked chicken
3/4 cup spicy or hickory-flavored bbq sauce
1 16-ounce baked cheese pizza crust
1/2 medium onion; sliced
1/4 green bell pepper; sliced
1/4 red bell pepper; sliced
1/3 cup thinly sliced drained oil packed sun dried tomatoes
1/4 cup pine nuts
2 teaspoon dried oregano crumbled
1 1/2 cup packed shredded mozzarella cheese about 6 oz


Preheat oven to 450øF. Combine chicken and barbecue sauce in small bowl.
Let mixture stand 15 minutes. (Can be prepared 2 hours ahead. Cover mixture
and refrigerate.)

Place pizza crust on baking sheet. Spread chicken mixture over. Arrange
onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle with
oregano. Season lightly with salt and pepper. Spread cheese evenly over.
Bake pizza until crust is crisp and cheese bubbles, about 17 minutes.

4 Servings

I found a couple more I guess it just depends on what you like on it . :smiley:

Barbecue Chicken Pizza

2 large cooked chicken breast halves - coarsely shredded

1/2 cup hickory flavored barbecue sauce

8 ounces Gruyere cheese - grated

16 ounces Boboli pizza crust

3/4 can red onion - thinly sliced

1 green onion - chopped

fresh cilantro

Place baking sheet on rack in oven and preheat oven to 450° F.

Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust.

Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. Transfer pizza to hot baking sheet.

Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes before cutting.

YIELD: 4 Servings

California Pizza Kitchen Barbecue Chicken Pizza
Source: Show Me St. Louis

BBQ Chicken Pieces
10 ounces boneless/skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (we use spicy sweet sauce)

In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5-6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.

Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.

For the Pizza
1 recipe basic pizza dough, or honey wheat pizza dough
Cornmeal, semolina or flour for handling
1/2 cup favorite BBQ sauce (we use spicy sweet sauce)
2 tablespoons shredded smoked gouda cheese
2 cup shredded mozzarella cheese
1/4 small red onion, sliced into 1/8 inch pieces
2 tablespoons chopped fresh cilantro

Place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella cheese. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18-20 pieces of red onion over the surface. Sprinkle and additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven, bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.

Basic Pizza Dough
1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1 1/2 cup bread flour or all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Honey-Wheat Pizza Dough
1 teaspoon yeast
1/2 cup plus 1 teaspoon warm water (105 to 110 degrees F)
1 cup bread flour
1/2 cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Making the Dough
Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is NOT hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.

If using an upright mixer, use a mixing paddle because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes until the dough is smooth and elastic. Over-mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70 to 80 degrees F) to rise until double in bulk; about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.

About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller, 6-inch pizzas are desired).

Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about two hours.)

California-Style Barbecue Chicken Pizza

3/4 lb. boneless skinless chicken breast halves, cut into thin strips

1 medium green pepper, cut into strips

1/4 cup thin red onion slices

1 prepared pizza crust (12 inch)

1/3 cup BULL’S-EYE Original Barbecue Sauce

1-1/2 cups KRAFT Shredded Pizza! Mozzarella & Cheddar Cheese

PREHEAT oven to 400°F. Spray large skillet with cooking spray. Add chicken, green pepper and onion; cook and stir on medium-high heat 4 to 5 min. or until chicken is cooked through.

PLACE crust on baking sheet; spread with barbecue sauce. Top with chicken mixture; sprinkle with cheese.

BAKE 15 to 18 min. or until cheese is melted and crust is golden brown.

** You can add tomatoes and different cheeses.