Recipe: Barbecued Chicken Pizzas
Pizza/FocacciaBARBECUED CHICKEN PIZZAS
1 (12-inch) store-bought pizza crust, such as Boboli brand
1/2 cup barbecue sauce, any brand
2 cups chopped cooked chicken, such as rotisserie or leftover roast chicken
2 1/2 cups shredded Cheddar cheese (a 10-ounce package of pre-shredded cheese is available in the supermarket dairy aisle)
2 green onions, chopped
1/2 small red bell pepper, chopped
Preheat oven to 400 degrees F.
Put pizza crust on a pizza tray or a large baking or cookie sheet. Cover with barbecue sauce, as you would pizza sauce. Top with chicken, cheese and veggies.
Bake 12 to 15 minutes, until golden brown and bubbly on top. Cut into 8 pieces and serve.
Servings: 4
Source: Cooking Rocks! Rachael Ray 30-Minute Meals for Kids
1 (12-inch) store-bought pizza crust, such as Boboli brand
1/2 cup barbecue sauce, any brand
2 cups chopped cooked chicken, such as rotisserie or leftover roast chicken
2 1/2 cups shredded Cheddar cheese (a 10-ounce package of pre-shredded cheese is available in the supermarket dairy aisle)
2 green onions, chopped
1/2 small red bell pepper, chopped
Preheat oven to 400 degrees F.
Put pizza crust on a pizza tray or a large baking or cookie sheet. Cover with barbecue sauce, as you would pizza sauce. Top with chicken, cheese and veggies.
Bake 12 to 15 minutes, until golden brown and bubbly on top. Cut into 8 pieces and serve.
Servings: 4
Source: Cooking Rocks! Rachael Ray 30-Minute Meals for Kids
MsgID: 3140591
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Delicious Dinner Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Delicious Dinner Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Pizza/Focaccia
Pizza/Focaccia
- Mexicali Pizzas (using English muffins)
- USDA School Cafeteria Pourable Pizza Crust (1980's)
- Pissaladiere
- Grady's Pizza Florentine (copycat recipe)
- Whole Wheat Focaccia and 7 Toppings (onion, garlic-parmesan, olive, red pepper, raisin, date-nut, and apple-cinnamon)
- Chris' French Garbage Bread and Garbage Bread (Recipes for Nick)
- Crisp Pizza Dough
- No Marinara Pizza
- Mini Mexican Pizzas (using corn tortillas)
- Bahama Breeze Vine Ripened Tomato Basil Flat Bread
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!