• Ingredients: 20
  • Serves: 4

Barbecue chicken pizza with olive oil, large boneless chicken breast halves, hickory-flavored barbecue sauce, smoked gouda cheese, coarsely shredded, 16-ounce boboli, thinly sliced red onion, green onion, chopped.


For Sherry vinaigrette

For stuffing

  • Garnish: Parmesan curls, shaved with a vegetable peeler from a pc. of Parmesan at room temperature

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450°F. for 30 minutes.
  2. Step 2 Heat olive oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until just cooked through, about 5 minutes per side.

    For this step you will need

  3. Step 3 Transfer chicken to plate; let rest 5 minutes.Cut chicken crosswise into 1/3 inch-wide slices. Using slotted spoon, transfer chicken to medium bowl.Toss with 1/4 cup barbecue sauce.

    For this step you will need

  4. Step 4 Spread half of cheese on Boboli. Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl over.

    For this step you will need

  5. Step 5 Sprinkle red onion over chicken. Drizzle with remaining 1/4 cup barbecue sauce. Sprinkle remaining cheese and green onion over.

    For this step you will need

  6. Step 6 Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes.

    For this step you will need

Nutrition information

Calories 795 Carbohydrates 71 g (24%)
Fat 35 g (54%) Protein 46 g (92%)
Saturated Fat 14 g (68%) Sodium 1,406 mg (59%)
Polyunsaturated Fat 5 g Fiber 4 g (15%)
Monounsaturated Fat 14 g Cholesterol 129 mg (43%)