California-Style Barbecue Chicken Pizza

California-Style Barbecue Chicken Pizza

Kraft Natural Shredded Cheese 0

"Barbecue sauce, chicken and bell peppers topped with lots of shredded Cheddar make a quick, California-style pizza for lunch, dinner, or a snack."

Ingredients 33 m {{adjustedServings}} servings 374 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Cook and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
  3. Spread pizza crust with barbecue sauce; top with chicken mixture and cheese. Place crust directly on middle oven rack.
  4. Bake 15 to 18 min. or until cheese is melted.
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  • Kraft Kitchens Tips
  • Shortcut: For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
  • VELVEETA Barbecue Chicken Pizza: Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
  • Substitute: Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
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Reviews 17

  1. 23 Ratings


Quick, easy, and delicious - perfect for lunch! Plus, it's a great way to use up leftover grilled chicken. all I had to do was sautee some peppers. I used red and green for some added color and flavor to go along with the thin sliced red onion. I used a thin crust boboli bread shell and our favorite bbq sauce. I also used a Mexican blend cheese but I'm sure any cheese would do as long as it gets nice and bubbly! Overall, very tasty!

Sarah Jo

I made this as a last minute dinner for my three boys, leaving myself out as I'm suffering from some kind of summer sickness. I used a full pound of chicken breasts, red pepper instead of green (that's what we prefer), and as a pre-baked crust, I used 1 sheet of Pillsbury crescent roll dough baked as a pizza crust. I did not have the kind of Kraft cheese that the recipe called for so I used just plain old sharp cheddar cheese. This recipe was incredibly simple, lent well to substitutions so I could use what I had on hand, was cost effective to make (most of the ingredients I used I couponed) and the boys inhaled it. Serves six? Psh. THREE. No leftovers


I've made a version very similar to this, with the exception of using a gluten free pizza crust and I like to bake it on my gas grill. I have never tried the cheddar with Philadelphia cheese, but I intend to see if I can find that version of cheese and make this again!