Barbecued Chicken, Onion, and Pineapple Pizzas
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium red onion, halved and thinly sliced
- 34 cup pineapple chunk (fresh or canned)
- 2 (10 ounce) packages Boboli pizza crusts (8-inch diameter, should have 4 crusts)
- 12 cup barbecue sauce
- 2 cups shredded cooked chicken (seasoned well)
- 1 tablespoon snipped fresh oregano or 1 tablespoon fresh thyme
- 1 12 cups shredded gouda cheese or 1 12 cups Fontina cheese
- Preheat oven to 425.
- In a large skillet heat butter over medium heat.
- Add in the onion and pineapple; cook just until onion and pineapple are light brown, stirring occasionally; remove from heat.
- Place pizza crusts on two large baking sheets.
- Spread barbecue sauce over pizza crusts.
- Divide chicken evenly among pizza crusts.
- Arrange onion and pineapple over tops.
- Sprinkle with oregano; sprinkle with cheese.
- Bake pizzas, one baking sheet at a time, about 10 minutes or until edges are light brown and chicken is hot.
- Cut each pizza into six wedges.
butter, red onion, pineapple, diameter, barbecue sauce, chicken, fresh oregano, gouda cheese
Taken from www.food.com/recipe/barbecued-chicken-onion-and-pineapple-pizzas-460254 (may not work)