Barbecue Chicken Pizza Braid (Printer-Friendly)
A braided crust filled with barbecue chicken, red onion, and melty mozzarella for a delicious hand-held meal.
# What You'll Need:
→ Produce
01 -
⅓ cup thinly sliced red onion
→ Meat
02 -
10 oz cooked boneless, skinless chicken breast, shredded
→ Dairy
03 -
2 oz shredded 2% milk Mozzarella cheese
04 -
1 large egg
→ Pantry
05 -
1 teaspoon olive oil
06 -
¼ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
1 cup barbecue sauce (recommended Stubbs Original)
09 -
1 (13.8 oz) can Pillsbury Classic Pizza Crust dough
10 -
1 tablespoon water
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened, about 3 to 4 minutes.
02 -
Add shredded chicken, salt, black pepper, and barbecue sauce to the softened onion. Stir to combine and cook until heated through, approximately 2 to 3 minutes.
03 -
Unroll pizza dough onto parchment paper placed on a cutting board. Roll to approximately 10 by 14 inches. Using a pizza cutter or sharp knife, cut 3-inch long strips about 1 inch apart along both long sides of the dough.
04 -
Spread the chicken mixture down the center of the dough between the cut strips. Sprinkle shredded Mozzarella over the chicken. Fold strips diagonally over the filling in an alternating criss-cross pattern to form a braid.
05 -
Beat the egg with water to create an egg wash. Brush the wash evenly over the braided dough surface.
06 -
Transfer the braid on parchment to a baking sheet. Bake at 375°F for 20 to 24 minutes or until the crust is golden brown.
07 -
Allow to cool slightly, then cut into 12 equal slices. Serve two slices per portion.
# Extra Suggestions:
01 -
Use pre-cooked shredded chicken prepared by slow cooking, baking, or poaching for ease. Stubbs Original barbecue sauce is recommended for its flavor and lower sugar content.
02 -
Sautéing the red onion before mixing guarantees full softening and depth of flavor.