Sunday, June 26, 2011

BBQ Chicken Crusted Pizza

I've used chicken as the crust with pizza before.  You can take a look at my chicken crusted mexican pizza.  But in this one I did not use egg or Parmesan cheese in the crust and I like it better without.  This one is topped with BBQ sauce, mozzerella cheese, bacon pieces, mushrooms, artichoke hearts, black olives and queso fresco, but you can actually use any veggies you have on hand.  I sort of did this spur of the moment.  In the mexican pizza I baked the chicken crust first and then added toppings and baked some more.  This time, as you'll see in the video, I forgot!  I just added the toppings to the raw crust and baked for 30 minutes and it turned out great.  So do it whichever way you like.  As long as the chicken gets done.  The advantage of baking the chicken crust first is that any juices you can pour off before adding the toppings, but in spite of it being juicy, it was really good.  

Hope you enjoy it.


BBQ Chicken Crusted Pizza

Serving Size  : 8    

1           pound  skinless boneless chicken breast -- (about 3 breasts raw)
1           teaspoon  smokey paprika
1           teaspoon  salt
1           teaspoon  onion powder
1           teaspoon  garlic powder
1/3        bottle  Walden Farms Thick and Spicey BBQ Sauce
2           cups  shredded mozzarella cheese -- (or cheese of your choice)
1/4        cup  bacon pieces, reduced fat -- (I used Hormel Bacon Pieces)
2           ounces  chopped mushrooms
2           ounces  chopped green chiles
3           small  artichoke hearts -- chopped
2           tablespoons  sliced black olives
1/2        cup  queso fresco

Preheat oven to 450 degrees F.  Chop the raw chicken breast in chunks and then put in the food processor.  Process until ground well.  Add the paprika, salt, onion and garlic powder and process until well mixed in.

Spread onto a greased pizza pan using saran wrap laid over it to press it down to all sides, making a ridge around the edge.

Spread the BBQ sauce, add the rest of the toppings in order.  Top with crumbled queso fresco cheese (a mexican cheese usually found near the cream cheese in the grocery store).

Line the oven rack with aluminum foil to catch juices, or put a pan at the bottom.  Bake for 30 minutes.  

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 202 Calories; 9g Fat (42.0% calories from fat); 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 604mg Sodium. 

NOTES : 2 pieces is very filling!  


  1. Hi there! This is my first comment here so I
    just wanted to give a quick shout out and tell you I truly enjoy reading through your blog posts.

    Can you suggest any other blogs/websites/forums that go over the
    same subjects? Appreciate it!
    Feel free to visit my web-site chicken rotisseries

    1. Thanks for commenting! Glad you are enjoying my blog. :) All the blogs listed on the left side of my blog have pretty much the same type of recipes/postings and more. You can check them out for starters. Some of them also have blog lists with more than those I have. I was running out of room to add more! Ha! I may have to do a page dedicated to other sites that are low carb/gluten free and diabetic type news and helps.
      I'll check out your site. Thanks!

  2. This is the best food blog ever! Just wondering whether I could use other kinds of mince. I'm thinking of using kangaroo. And does it hold together ok or do you eat it with a knife and fork?

  3. It holds together fine, but it is a meat crust and you'll want to eat it with a fork. I'm sure other kinds of meat would work as well.

  4. so you don't have to par bake the crust first?

  5. never mind I see you said you can do either - I was just reading the recipe

    1. The only thing in deciding which way you want to do it, is that if you bake the crust first you can more easily pour off any juices before adding the toppings. But I didn't have much trouble doing it the other way as long as you put aluminum foil underneath.



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