Barbecued Chicken Pizzas with Smoked Gouda and Chives


by: Maria Bella

When Is It Done? Most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.

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serves: 4

4 boneless, skinless chicken breast halves (5-6 ounces each)

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

2 cups grated smoked Gouda cheese

1/4 cup finely chopped fresh chives


1 envelope active dry yeast

1/2 teaspoon granulated sugar

2 1/2 cups all-purpose flour, plus more for rolling dough

Extra virgin olive oil

1 teaspoon kosher salt


2 tablespoons unsalted butter

1/4 cup finely chopped yellow onion

1 teaspoons minced garlic

3/4 cup ketchup

1/4 cup dry red wine

1/4 cup Dijon mustard

1 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

1/2 teaspoon prepared chili powder

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Barbecued Chicken Pizzas with Smoked Gouda and Chives

Servings Per Recipe: 4

Amount per Serving

Calories: 886

  • Total Fat: 34.6 g
  •     Saturated Fat: 19.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 203.1 mg
  • Sodium: 2179.2 mg
  • Total Carbs: 78 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 14.1 g
  • Protein: 62 g

how is this calculated?

Download Nutrition Facts Widget Code

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