One of my favorite indulgences is pizza!! And every now and then I get a taste for a unique Hawaiian-style chicken pizza with thick, sweet barbecue sauce. Soooo good!
But I don’t always want to take the time to mess with making dough, or even thawing and struggling with store-bought, and do the whole pizza thing, you know?
Life is busy and sometimes I’m just too tired. But when you get a taste for something, sometimes nothing else will do.
Sooooooo, I cheated.
Well, not really, but I did come up with an easy way to get that same great flavor all piled onto a lean chicken breast that was really fun to make, half the calories and absolutely DELICIOUS.
The first time I made them I coated them bottom and top with sauce then added the ingredients. But I found that it all stayed in place better if you top them with pizza topping first, and then add more sauce so it doesn’t slide off during baking. And pat them dry first, too.
But if any does fall off, just take a fork and place it back on after baking. No big deal. 😉
I happened to already have everything we like on hand except black olives, but for once, I don’t think they were even necessary. Neither one of us even missed them with everything else going on.
I also happened to have extra oven-roasted tomatoes left over from making my Turkey Artichoke Paninis, and these were the bomb on top. If you don’t feel like messing with that, though, very thinly sliced fresh tomatoes work just as well.
This is all about getting it done quickly and easily, and just having fun! 😀
This smells INCREDIBLE baking and tastes just as good as the pizza version!
And without all that crust, you’re saving a lot of calories and fat, too. 😉
And if you use a low-fat mozzarella, you can lower the cals even more! Sounding even better by the minute? 😉
And I used Johnsonville’s new pre-sliced Mild Italian Sausage and didn’t even have to thaw it first!
This whole incredible dish came together in a matter of minutes! Talk about a fun weeknight TREAT!!
And did I mention the sweet juicy pineapple? Simply a MUST.
We had this with my Three Cheese Focaccia, but you can serve this with breadsticks, or garlic bread or skip the whole bread thing altogether and just have a salad with it.
Frankly, with all the veggies and fruit on top, you really can actually enjoy this a la carte if wanting a lighter supper or even lunch!
So add this to your menu plan sometime soon! You’ll be so glad you did! My hubby is already asking when we can have it again! It really was that good!
Enjoy all and have a beautiful day! Stay warm and THINK SPRING! 😀
DECKED-OUT BARBECUED PIZZA CHICKEN
4 large boneless skinless chicken breasts
8 Tbl. Sweet Baby Ray’s Barbecue Sauce, or your own favorite thick and sweet barbecue sauce
1 (8 oz.) carton fresh sliced cremini mushrooms
24-32 slices Johnsonville’s Frozen Italian Sausage Slices, unthawed
1 small red bell pepper, cleaned out and sliced
1 small green bell pepper, cleaned out and sliced
1 small can pineapple chunks, drained
8 more Tbl. barbecue sauce
2 thinly sliced roma tomatoes, *oven roasted (*see my recipe)
4 slices quality lean bacon cooked crisp, torn into small pieces, (divided into fourths)
2 cups shredded mozzarella, ( a 1/2 cup per breast)
4 Tbl. grated parmesan, or to taste (1 Tbl. per breast)
4 tsp. finely grated asiago cheese, or to taste (1 tsp. per breast)
1 tsp. garlic salt, divided, or to taste (1/4 tsp. per breast)
1 tsp. dried oregano, divided (1/4 tsp. per breast)
4 pinches coarse ground black pepper (a pinch sprinkled evenly on each)
finely minced fresh parsley to garnish if desired
Oven roast tomatoes and set aside. See my recipe for this. *Or you can skip roasting and just use very thinly sliced fresh, also very good!
Preheat oven to 350 degrees.
Line a baking sheet with foil and spray with butter-flavored cooking spray. Trim chicken breasts of any fat and pat dry. Spoon barbecue sauce onto baking sheet making 4 ovals the size of the chicken breasts using about 2 Tbl. sauce per oval shape. Place chicken onto sauce, pretty side-up.
Top each breast with sliced mushrooms, frozen sausage slices, red and green bell peppers, and pineapple chunks. Drizzle each with 2 Tbl. more barbecue sauce or as much or little as you like.
Pop into preheated 350 degree oven and bake for 30 minutes. Remove from oven and top with rest of ingredients in order except fresh parsley, dividing each ingredient evenly among the 4 pieces of chicken. *Be generous with the garlic salt.
Pop back into oven and bake for 10 minutes longer. Plate and sprinkle with fresh minced parsley if desired. Serve hot with garlic bread or breadsticks, and a tossed garden or fresh fruit salad.
*Add whatever ingredients you normally like on your barbecued chicken pizza and adjust the amounts to your own preference as well. Ingredients listed are just what we personally prefer.