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

1. Preheat oven to 425.
2. In a large skillet heat butter over medium heat.
3. Add in the onion and pineapple; cook just until onion and pineapple are light brown, stirring occasionally; remove from heat.
4. Place pizza crusts on two large baking sheets.
5. Spread barbecue sauce over pizza crusts.
6. Divide chicken evenly among pizza crusts.
7. Arrange onion and pineapple over tops.
8. Sprinkle with oregano; sprinkle with cheese.
9. Bake pizzas, one baking sheet at a time, about 10 minutes or until edges are light brown and chicken is hot.
10. 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)