Barbecue Chicken Pan Pizza Recipes

BBQ CHICKEN PIZZA

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.

BARBECUE CHICKEN PIZZA

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.

BBQ CHICKEN DELUXE PAN PIZZA

Steps:

• In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.
• In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.
• While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.
• Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.
• Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.
• Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.

BARBECUED CHICKEN PIZZA

Steps:

• Place the crust on a 14-in. pizza pan. Spread barbecue sauce to within 1/2 in. of edges. Sprinkle with onion, chicken and cheese. Bake at 350° until cheese is melted, 10 minutes.

BBQ SLOPPY CHICKEN PAN PIZZA

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
• Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
• Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
• Place a second skillet over med-high heat and add 2 tablespoons oil.
• Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
• Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
• Stir to combine; decrease heat to low.
• Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
• Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
• Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

QUICK AND EASY BBQ CHICKEN PIZZA

Steps:

• Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting.
• Place chicken in the grill pan. Cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Remove cooked chicken from grill pan and chop into small pieces.
• Transfer chicken to a bowl and toss with 1/2 cup barbeque sauce to coat.
• Open and unroll prepared pizza crust while the grill pan is still hot. Lay flat in the grill pan. Spread remaining barbeque sauce over the crust. Top with sliced onion and chicken; sprinkle Mexican cheese blend on top.
• Place pizza in the oven and press "Auto Cook." Select the pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes, or until pizza reaches desired doneness.

BARBECUE CHICKEN PIZZA

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.