A few years ago I had the yummiest BBQ chicken pizza at my friend Amy Robinette’s, and from that day on I’ve been making it for my family at least twice a month. I highly recommend making freezer packs of BBQ chicken so this pizza can be whipped up in minutes vs. hours. After working all day and not giving dinner a single thought, it’s nice to be able to come home and put together a dinner that everyone (except my vegan hubby of course) will enjoy in less than 20 minutes.
- Pizza dough of your choice (I buy the Family Size crust from Papa Murphy’s for $3, but click HERE for the best homemade crust ever by The Pioneer Woman)
- BBQ sauce (I use Sweet Baby Ray’s)
- Mozzarella cheese, shredded
- Smoked Gouda, shredded (1″-2″ buy a chunk in the deli and grade it yourself, it’s cheaper)
- BBQ chicken breasts, shredded
- Red onion, sliced
BBQ Chicken Directions
Fill Crock Pot with frozen chicken and BBQ sauce. Cook on low for 7-8 hours or until the chicken shreads easily with a fork. Remove chicken from Crock Pot, shred and put into a bowl adding as much BBQ sauce as you’d like, mix well. At this point I decide if I want to freeze all of it or have BBQ chicken sandwiches for dinner and freeze the rest. To make freezer packs, put 1.5 cups BBQ chicken in quart size freezer bags and completely flatten the chicken inside so it will quickly thaw in the fridge or under a little warm water when you want to make a BBQ chicken pizza later on.
Heat oven to 425F. Defrost BBQ chicken packet under water or in the fridge. Cover pizza dough lightly with BBQ sauce. Sprinkle on Mozzarella cheese, then cover with chicken, Gouda and red onions. Bake 14-16 minutes or until crust is golden and cheese is melted. Enjoy!