Barbecue Chicken Pizza Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Steps:

• Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat.
• Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda.
• Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Steps:

• Preheat oven to 450°F according to pie crust instructions.
• According to pie crust instructions, nuke each pie crust roll (by itself) in microwave on defrost or 30% power for 15-25 seconds OR let stand at room temperature for 15 minutes.
• Spray round pizza pan with nonstick and unroll pie crust onto pan. Prick all over several times with a fork. Bake in center of oven for approximately 5 minutes or until pie crust is no longer moist and is starting get a light golden color. Do not overcook.
• Meanwhile, chop small onion and cube (small cubes) one chicken breast (I use kitchen scissors to make chopping chicken quicker)and sauté together for about 5 minutes or until chicken is done and onions are starting to get clear.
• Take pie crust out of oven, spread cheddar cheese on bottom pie crust, then spread chicken and onions on top of cheese, then spread mozzarella cheese on top of the chicken and onions.
• Now, drizzle your favorite barbecue sauce back and forth over the entire pizza. Start with 1/2 cup and if it isn't mostly covered with that much, use more.
• Unroll last pie crust, and place on top of the other pie crust and other ingredients. Press edges of top crust to bottom edge. It wont stick completely because you cooked the bottom crust a little already. Prick top crust with a fork. BROIL about 4 inches away from heat for about 5 minutes (keep checking because your oven may be different from mine) until crust starts to lose that moist look, then bake at 450°F in center of oven for another 4 minutes or until edges of crust start to get golden and top looks flaky and done.
• Cut with pizza cutter and serve with a spatula. You eat this pizza with a fork.

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.