Barbecue Chicken Pizza

barbecue-chicken-pizza Photo: Kate Sears; Styling: Dani Fisher


  • 1 cup thinly sliced yellow and red bell peppers
  • 2 teaspoons olive oil
  • 1 pound pizza dough
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup Fontina cheese
  • 1 rotisserie chicken
  • 1/4 cup barbecue sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped parsley


Preheat oven to 500°. Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers. Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups breast meat from a rotisserie chicken into bite-size pieces. Toss the warm chicken pieces with heated bottled barbecue sauce. Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve.

  • Yield: Makes 5 servings (serving size: 1/5 of pizza)

Nutritional Information

Calories per serving: 384
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrate per serving: 47g
Fiber per serving: 4g
Cholesterol per serving: 54mg
Iron per serving: 3mg
Sodium per serving: 515mg
Calcium per serving: 171mg
Wolfgang Puck