Barbecue Chicken Pizza Braid

I wasn’t feeling well and had no desire to cook a meal but alas my family still needed to be fed. I found pizza dough in my refrigerator that needed to be used up so I decided to make another pizza braid. I grabbed the leftover meat from the Simply Roasted Chickenand tossed it with some barbecue sauce. I layered the pizza dough with barbecue sauce, mozzarella cheese, chicken, fresh cilantro, and red onion before braiding it. It was quick and simple to make and the whole family enjoyed it.

Barbecue Chicken Pizza Braid:
Recipe and photos by For the Love of Cooking.net
 
  • Cornmeal
  • Pizza dough
  • Barbecue Sauce
  • Mozzarella cheese, shredded
  • Roasted chicken, chopped
  • Fresh cilantro, chopped
  • Red onion, sliced thinly

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.

Preheat the oven to 400 degrees.

Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don’t use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.

Once you have completed the braid carefully place the silpat mat onto a baking sheet.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.


 

 

  Pin It

6 Responses to “Barbecue Chicken Pizza Braid”

  1. 1

    Organicfemme — April 20, 2011 @ 7:48 am

    The great way to save the leftovers from sunday dinner. Great save up recipe!

    [Reply]

  2. 2

    Amber DeGrace — May 15, 2012 @ 5:41 am

    I made this last night with a few changes per ingredients I had in the kitchen. I used some sweet milk dough (a Pioneer Woman recipe for cinnamon roll dough) that I had leftover from Friday. I chopped about 3 cups worth of pernil I roasted on Saturday and tossed it with some red & vidalia onion dip, chopped Dubliner cheddar, and shaved Parmesan. I put BBQ sauce on the dough as suggested and topped it with bacon before “braiding” the layers.

    Delicious. Thanks for another easy, tasty dish idea!

    [Reply]

  3. 3

    Tara — May 15, 2012 @ 8:01 am

    Made this last night and it was awesome! I used a pillsbury pizza crust rolled out thin I added an egg wash then sprinkled with some dry ranch dressing mix and kosher salt and it made it beautiful and really tasty! Great way to use up leftovers

    [Reply]

  4. 4

    Alanna — June 4, 2012 @ 7:10 pm

    What would be the best way to freeze this, do you think? They look like something that’d be great to have on hand for after my baby is born.

    [Reply]

    • Pam replied: — June 4th, 2012 @ 8:07 pm

      Alanna,

      I’ve never tried freezing them so I don’t know how they would turn out. Please let me know if it works!

      Cheers,
      Pam

      [Reply]

  5. 5

    Red Tricycle | Barbecue Chicken Pizza Braid — February 12, 2013 @ 9:31 pm

    [...] This recipe comes to us courtesy of For the Love of Cooking, one of our favorite food blogs for moms and a Red Tricycle 2012 Totally Awesome Award Winner. Check out more from For the Love of Cooking, by clicking here.  [...]

Leave a Comment