If you think barbecue sauce doesn't belong on pizza, think again! Mixed with sautéed chicken, mushrooms, onions and smoky Gouda cheese, this pizza is sure to become a favorite.
cost per recipe: $18.65
The price is determined by the national average.
pound skinless, boneless chicken breast halves, cut crosswise into 1/4-inch slices
teaspoon ground black pepper
tablespoons vegetable oil
medium red onion, cut in half and thinly sliced
ounces mushrooms, thinly sliced (about 2 cups)
cup hickory or hickory smoke-flavored barbecue sauce
packages (14 ounces each ) pizza crust(12-inch)
cups grated smoked Gouda cheeseor shredded mozzarella cheese (about 12 ounces)
Heat the oven to 450ºF. Line a baking sheet with aluminum foil. Season the chicken with half the salt and the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet, cover and keep warm.
Reduce the heat to medium Add the onion, mushrooms and remaining salt to the skillet and cook until the vegetables are tender, stirring occasionally. Return the chicken to the skillet. Add the barbecue sauce and stir to coat.
Place the pizza crusts onto 2 baking sheets. Sprinkle 3/4 cup cheese on each pizza crust. Divide the chicken mixture between the pizza crusts. Sprinkle with the remaining cheese.
Bake for 10 minutes or until the crust is crisp and the cheese is melted. Let stand for 5 minutes before serving.