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Recipe: Rachael Ray’s Barbecue Chicken Pizza

April 14, 2009

One morning — and I can’t remember when, but it was recently — Gina and I happened to be watching Rachael Ray’s talk show and she had a couple of women on competing in some sort of recipe contest. One lady was putting her white chicken chili up against the other’s barbecue chicken pizza.

Both of the recipes looked simple to make and tasty to eat so we grabbed them from the Rachael Ray web site. Since it’s too warm here for chili we decided to put the pizza into this week’s list of recipes. Tuesday night it got the call.

Our verdict, not bad. Gina said that as certain as she was that she wasn’t going to like it, she actually thought it was good. I did too. It didn’t taste like pizza, but a saucy barbecue chicken sandwich. That’s not a bad thing.

The ingredient list was short the way we made it. Crescent rolls for the crust. Sauce for the well, sauce. Pre-cooked chicken strips to go on top. Some real bacon bits from a jar and then a bag of cheese.

In terms of simplicity, putting this together couldn’t be much easier. The hardest part was baking the crust. Just do that according to package directions. Top the pizza with the sauce, chicken, bacon, and cheese. Stick it under the broiler for three or four minutes until the cheese melts and browns. Remove. Cut. Eat.

Here is an official list of what you’ll need and what you’ll need to do with it. The official Rachael Ray recipe is a bit different. This is our take. This is what it looks like before.

img_3820

INGREDIENTS

  • 2 tubes of Pillsbury Crescent Rolls
  • 1 1/2 cups of barbecue sauce
  • 2 packages of pre-cooked chicken strips, chopped
  • real bacon bits
  • 2 cups 2% milk cheddar cheese

DIRECTIONS

  • Roll the crescent rolls out onto a cookie sheet. Pinch the sheets together. Bake about 10 minutes on 375 degrees until golden brown.
  • Spread the sauce over dough. Add chicken, bacon, and cheese.
  • Place under broiler for three or four minutes until cheese is melted and slightly browned.

And this is what it looked like after on my plate. Hate to say it, but I had a third piece.

img_3833

We both were happy with the way the rolls worked as the crust. We went with the reduced fat crescent rolls and saved calories there. The cheese was also low fat so we saved there too.

After we ate we talked about a couple of ways to tweak the toppings. The only thing we didn’t get was the satisfaction of eating pizza. But we did enjoy this and there are plenty of leftovers. I have a feeling that variations on this recipe could be making some appearances here.

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3 Comments leave one →
  1. April 15, 2009 6:01 am

    YUM!

    im sure to make this
    thanks

    dont we love Rachel Ray :-))

  2. April 13, 2010 5:48 pm

    Yum is right.

    Hey, wanted to tell you and your readers that The Great Taste Challenge is on again.

    Show off how you pair foods and wines for some cool prizes and bragging rights.

    If you like, you can learn more about the Santa Margherita Great Taste Challenge and see if you want to enter!

    Oh, and please keep these ideas coming!!!

    Kevin

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  1. A pizza primer « Our New Kitchen

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