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Caribbean BBQ Chicken Pizza

Caribbean BBQ Chicken Pizza
 
Yield:
24 servings, 1 (7-inch) pizza each

Ingredients

Ingredients Weights Measures
Caribbean BBQ Sauce
OPEN PIT Original Restaurant Recipe Barbecue Sauce 4 lb. + 2 oz. 1-1/2 qt.
canned crushed pineapple, well drained 14 oz. 1 cup + 2 Tbsp.
brown sugar, packed 9 oz. 1 cup + 2 Tbsp.
vanilla - 1-1/2 Tbsp.
ground allspice - 3/4 tsp.
Pizza
boneless skinless chicken breasts, grilled, cut into strips 4 lb. + 8 oz. -
ready-to-use pizza crusts (7 inch) - 24 each
Colby-Jack cheese, shredded, divided 3 lb. 3 qt.
red onions, thinly sliced 1 lb. + 8 oz. 1-1/2 qt.
yellow bell peppers, cut into strips 1 lb. + 8 oz. 1-1/2 qt.
crushed red pepper - 2 Tbsp.
fresh cilantro, chopped 2 oz. 1-1/2 cups

Directions

CARIBBEAN BBQ Sauce: Mix all ingredients in saucepan. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 2 min. Remove from heat.

PIZZA:
COMBINE chicken with half of the Caribbean BBQ Sauce; cook on medium heat until heated through, stirring frequently. Keep warm.

FOR each pizza: Grill 1 crust on medium-high heat 1 to 2 min. on each side or just until crisp on both sides.

COVER with 2 Tbsp. (1/2 oz.) cheese, 3 oz. chicken mixture, and 1/4 cup (1 oz.) each onions and yellow peppers. Top with 1/4 tsp. crushed red pepper, 2 Tbsp. of the remaining Caribbean BBQ Sauce and 6 Tbsp. (1-1/2 oz.) of the remaining cheese.

BAKE in 375ºF-convection oven 8 to 10 min. or until cheese is melted and pizza is heated through. Sprinkle with 1 Tbsp. cilantro.

Kraft Kitchens Tips

Make Ahead
Chicken mixture can be prepared ahead of time. Refrigerate up to 2 days before reheating and using as directed.
Special Extra
For added spice, prepare using shredded jalapeno-Jack cheese.
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