Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 (4 ounce) package sliced fresh mushrooms, or to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) can chicken chunks, drained
- 1 (18 ounce) bottle barbeque sauce (such as Montgomery Inn)
- 1 (10 ounce) container refrigerated pizza crust
- 1 (8 ounce) package shredded 4-cheese blend
Why This Recipe Works
Cooking Tips You Should Know
- Spread the BBQ sauce evenly to avoid soggy spots.
- Bake the pizza on a hot pizza stone or baking sheet for a crispy crust.
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease a baking sheet. In a skillet over medium heat, warm up a bit of olive oil, then cook the onion, red bell pepper, and mushrooms until they’re nice and tender, about 5 to 10 minutes. Toss in the diced tomatoes and cook for another 2 to 3 minutes, just until everything’s heated through.
Step 2
In a large bowl, mix the cooked veggies with the chicken, then stir in the barbecue sauce until everything is well coated. Spread the pizza crust out on your baking sheet, then spoon the BBQ chicken and veggie mixture evenly over the top. Sprinkle the cheese blend over it all.
Step 3
Pop the pizza into the oven and bake until the cheese is melted and bubbly, which should take around 13 to 18 minutes. Once it’s done, let it cool for a couple of minutes before slicing and serving.
