Recipes for "bbq chicken pizza"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place pizza crust on a baking sheet. Spread barbeque sauce on crust.

Top with chicken, pepperoncini peppers, onion, and cilantro.

Cover with Colby-Jack cheese.

Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.

Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.

Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.

Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.

Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.

Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a 1/2 inch thick crust or thinner if desired.

Bake the crust for about 20 minutes, checking occasionally to keep from burning. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.

While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese. Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice, and serve!

Preheat the oven to 400 degrees F (200 degrees C).

Spread 1 tablespoon barbecue sauce on tortilla.

Mix remaining 1 tablespoon barbecue sauce and cooked chicken in a medium bowl until coated. Spread chicken mixture, 2 tablespoons red onion, and 1/2 tablespoon cilantro onto tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining 2 tablespoons red onion and 1/2 tablespoon cilantro. Place pizza on a baking sheet.

Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Add shredded chicken and onion to hot bacon grease in the pan. Cook and stir over medium heat until onion is tender. Stir in 1/3 cup barbeque sauce; remove from heat. Mix in crumbled bacon.

Roll pizza crust dough onto a greased cookie sheet. Press out to an even thickness, then cut in half. Divide chicken mixture between dough pieces, spreading over 1/2 of each dough piece to within 1/2 inch of the edge.

Drizzle remaining barbeque sauce over the filling. Sprinkle with cheese and cilantro. Fold uncovered portion of dough over the filling. Press the edges together with a fork to seal.

Bake in the preheated oven until browned, about 25 minutes. Cool for a few minutes, then cut each calzone in half for 4 servings. Serve with additional barbeque sauce if desired.

Prepare the pizza crust.

Top with sauce, chicken, red onion, and mozzarella cheese, in that order. Bake at 400 degrees for 10 minutes, or until the cheese is melted and pizza is hot.

Finish with cilantro. Cut and serve!