Barbecue Chicken Pizza Braid (Printer-Friendly)
A golden baked braid stuffed with barbecue chicken, red onion, and Mozzarella cheese for an easy, flavorful meal.
# What You’ll Need:
→ Produce
01 -
1 teaspoon olive oil
02 -
⅓ cup thinly sliced red onion
→ Meat
03 -
10 oz cooked boneless, skinless chicken breast, shredded
→ Pantry
04 -
¼ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
1 cup barbecue sauce
→ Dairy
07 -
2 oz shredded 2% milk Mozzarella cheese
08 -
1 large egg
→ Bakery
09 -
1 (13.8 oz) can Pillsbury Classic Pizza Crust dough
→ Miscellaneous
10 -
1 tablespoon water
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C).
02 -
Heat olive oil in a skillet over medium heat, add sliced red onion and cook for 3 to 4 minutes until softened.
03 -
Add shredded chicken, salt, black pepper, and barbecue sauce to the skillet; stir well and cook for an additional 2 to 3 minutes until heated through.
04 -
Unroll pizza dough onto parchment paper on a cutting board and roll to a 10x14 inch rectangle. Using a pizza cutter or sharp knife, cut 3-inch slits spaced 1 inch apart along both long sides of the dough, stopping at the center.
05 -
Spread the barbecue chicken mixture evenly down the center of the dough. Sprinkle shredded mozzarella over the chicken. Fold the strips of dough diagonally over the filling, alternating sides to form a braid pattern covering the center.
06 -
Beat the egg with water and brush the mixture over the braided dough to create a glossy finish.
07 -
Transfer the parchment paper with the braid onto a baking sheet and bake in the preheated oven for 20 to 24 minutes until golden brown.
08 -
Allow to cool slightly, slice into 12 equal pieces, and serve with two pieces per serving.
# Helpful Hints:
01 -
For shredded chicken, cook chicken breasts in a slow cooker with water until tender for easy shredding.
02 -
Sautéing the red onion before combining ensures softness and enhances flavor.
03 -
Using Stubbs Original barbecue sauce is recommended due to its balanced flavor and lower sugar content.