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Barbecue Chicken Pizza

August 8, 2010

Posted by: Jenny

Another particular challenge I’ve faced in learning to cook is that I’m usually cooking for only two people.  One benefit is that I have no ridiculously picky kids to account for (well, except myself), but many recipes are often designed with at least four people in mind.  I’m not a huge fan of leftovers, and some recipes don’t scale down very well.

One solution I’ve found is to coordinate meals so the left over ingredients in one night’s dinner are also called for in a meal I plan to prepare a day or two later.  For the following barbecue chicken pizza recipe, I always start out with excess boiled chicken breast from a recipe used earlier in the week.  I find I can easily get two meals out of one pound of chicken this way; it’s economical and makes the pizza even easier to prepare.


  • 1 pizza crust (I use a three-cheese crust from Target, Archer Farms brand)
  • 1 ½ cups shredded cheese, pizza blend (for example: mozzarella, cheddar, parmesan, and jack)
  • ½ pound of boiled, shredded chicken breast
  • 1 cup barbecue sauce (Sweet Baby Ray’s Hickory and Brown Sugar is perfect for this recipe.  The sauce you used will greatly affect the taste of your pizza!)
  • 1 tablespoon honey
  • 1 tablespoon brown sugar (You may want to omit the brown sugar and/or honey depending on the sauce you use and how sweet you want it to be)
  • Dash of cayenne pepper (if you want it a little spicy)
  • Handful of baby spinach leaves
  • One small red bell pepper, julienned (cut into long, thin strips)
  • ½ cup of thinly sliced red onion (I usually exclude this in favor of the spinach)
  • One tablespoon olive oil
  • Dash of minced garlic

1) Pre-heat oven to 400 degrees. Put crust on a round pizza pan.
2) Combine the barbecue sauce, honey, and brown sugar.  Optionally, stir in the cayenne pepper, as well.  Set aside.
3) Heat the olive oil in a skillet on medium heat.  Saute the minced garlic, red bell pepper, and red onion for two-three minutes.  Remove vegetables from pan and return the skillet to the hot burner.
4) Add chicken to the hot skillet and saute until heated through.  Stir the barbecue sauce into the pan and turn to low heat.  Allow to simmer for 5-10 minutes.
5) Spread the chicken and sauce mixture onto the crust.
6) Cover the chicken with the spinach leaves.
7) Cover the spinach with the shredded cheese.
8 ) Arrange the bell pepper and red onion on top of the cheese.
9) Bake in the oven for 15 minutes, or until cheese is melted.

Because it’s so filling, this pizza also makes a great finger-food or appetizer for a party: just cut it into small squares and arrange on a pretty plate or serving dish.

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