Source: Campbell's Recipes

Barbecued Chicken Pizzas
If you think barbecue sauce doesn't belong on pizza, think again!  Mixed with sautéed chicken, mushrooms, onions and smoky Gouda cheese, this pizza is sure to become a favorite.
Serves: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes


1/2 pound skinless, boneless chicken breast half, cut crosswise into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons Crisco® vegetable oil
1 medium red onion, cut in half and thinly sliced
6 ounces mushroom, thinly sliced (about 2 cups)
1/2 cup hickory or hickory smoke-flavored barbecue sauce
2 packages (14 ounces each) pizza crust (12-inch)
shredded mozzarella cheese (about 12 ounces) or 3 cups grated smoked gouda cheese

Heat the oven to 450ºF.  Line a baking sheet with aluminum foil.  Season the chicken with half the salt and the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet, cover and keep warm.

Reduce the heat to medium  Add the onion, mushrooms and remaining salt to the skillet and cook until the vegetables are tender, stirring occasionally.  Return the chicken to the skillet.  Add the barbecue sauce and stir to coat.

Place the pizza crusts onto 2 baking sheets.  Sprinkle 3/4 cup cheese on each pizza crust.  Divide the chicken mixture between the pizza crusts.  Sprinkle with the remaining cheese.

Bake for 10 minutes or until the crust is crisp and the cheese is melted.  Let stand for 5 minutes before serving.