BBQ Chicken Pizza

Treat your family to this warm and delicious BBQ chicken pizza that's made using Pillsbury® refrigerated artisan pizza crust with whole grain--perfect for dinner.

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Servings 6

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( 11 ) Ratings

11 Ratings

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ingredients 6
Prep Time 20 min
Total Time 40 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*

2: cups coarsely chopped cooked chicken breast

3/4: cup barbecue sauce

2: cups shredded reduced-fat mozzarella cheese (8 oz)

1/2: cup thinly sliced red onion

1: tablespoon chopped fresh parsley or cilantro, if desired

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Directions

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3 Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
4 Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

You can use leftover cut-up cooked chicken breast, or pick up a rotisserie chicken at the supermarket. Remove the chicken from the bones, and cut into bite-size pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 980mg; 980%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 2g 2% Sugars 14g 14% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 30%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;