Prep Time 15 min
Cook Time 11 Min
Servings 2
Difficulty Easy

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 tsp. salt, divided
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium onion
  • 2 cups thinly sliced mushrooms
  • 1/2 cup hickory-flavored barbecue sauce
  • 2 (12-inch) pre-baked pizza crusts
  • 3 cups grated smoked Gouda or shredded mozzarella cheese

Directions

  • Step 1

    HEAT oven to 450ºF. Cover baking sheet with heavy duty aluminum foil.

  • Step 2

    SEASON chicken with 1/4 teaspoon of the salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes, or until exterior is no longer pink. Remove chicken from pan with slotted spoon.

  • Step 3

    ADD onion and mushrooms to pan; season with remaining 1/4 teaspoon salt. Sauté 3 minutes, or until onion is translucent. Remove pan from heat.

  • Step 4

    STIR barbeque sauce into chicken and vegetables. Place pizza crusts on baking sheets. Arrange half of cheese on crusts. Top both with chicken mixture. Top chicken with remaining cheese.

  • Step 5

    BAKE 10 to 12 minutes, or until crust is crisp and cheese is melted. Let stand 3 minutes before cutting. Serve immediately.

Serving size
(1 slice, 1/4 12" pizza)

  • Calories 440
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 1040mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 2g
  • Sugars 7g
  • Protein 24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet