Barbecue Chicken Pizza Braid


  • 1 teaspoon olive oil
  • ⅓ cup thinly sliced red onion
  • 10 oz cooked boneless, skinless chicken breast, shredded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup barbecue sauce, I Used Stubbs Original
  • 1 (13.8 oz) can Pillsbury Classic Pizza Crust dough
  • 2 oz shredded 2% milk Mozzarella cheese
  • 1 egg
  • 1 tablespoon water


  • Preheat the oven to 375 degrees.
  • Drizzle the olive oil into a sauté pan or skillet and bring to medium heat. Add the sliced onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the shredded chicken, salt, pepper, and barbecue sauce and stir together until well combined. Cook another 2-3 minutes, stirring occasionally, until heated through.
  • Unroll the pizza dough onto a piece of parchment paper on top of a cutting board and roll the dough to be 10”x14.” Using a pizza cutter or a sharp knife, make cuts up one of the longer sides of the dough, about 1 inch apart and about 3 inches long (into the center). Mirror those cuts on the opposite long side of the dough.
  • Spread the barbecue chicken mixture down the center of the dough, with the cut pieces on either side. Sprinkle the shredded mozzarella cheese over the top of the chicken. Starting at one end, fold a strip of the sliced dough on the side diagonally over the center ingredients. Fold the strip across from it over that strip in a criss-cross and repeat, alternating sides, until the strips of dough are covering the center in a braided pattern.
  • Crack the egg into a small bowl and add the tablespoon of water. Use a fork to beat them together to form an egg wash. Use a pastry brush to paint the egg wash all over the top of the braided crust and discard the remaining egg wash.
  • Transfer the parchment paper with the braid onto a baking sheet and bake in the oven for 20-24 minutes until the dough is golden. Slice into 12 equal pieces and serve (a serving is 2 pieces).

WW Points per (1 slice) serving: 4

By Hardy

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