Lady Behind The Curtain - Barbecue Chicken Pizza Slab Pie

This barbecue chicken pizza slab pie is a GREAT way to use up any leftover chicken or a rotisserie chicken.  Add your favorite toppings.


For detailed pictures watch the slide show below.

Barbecue Chicken Pizza Slab Pie

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Yield: Served 9 to 12 Slices

Barbecue Chicken Pizza Slab Pie

Serve on Game Day!


  • 3 - 13.8 ounce packages Pillsbury refrigerated pizza dough
  • 1/2 cup + 2 tablespoons sweet barbecue sauce, divided
  • 1 large chicken breast, cooked and shredded (mine was leftover baked chicken)
  • 1 small red onion, sliced
  • 1/3 cup shredded carrots
  • 1/3 cup almonds, toasted
  • 2 tablespoons cilantro, chopped
  • 8 ounces mozzarella cheese, sliced
  • salt and pepper to taste


  1. Lightly spray a 15 x 10 x 1-inch baking pan.
  2. Unroll two packages of the pizza dough and place in the prepared baking pan, overlapping long ends slightly and pressing them together to make one sheet of dough.
  3. Press dough to cover bottom and sides of pan.
  4. Shred chicken and mix with 2 tablespoons of barbecue sauce and set aside.
  5. Pour the remaining 1/2 cup of barbecue sauce on the pizza dough.
  6. Spread evenly.
  7. Add chicken, sliced onion, shredded carrots, toasted almonds, chopped cilantro, and sliced mozzarella cheese sprinkled with salt and pepper.
  8. Unroll the remaining package of pizza dough on a lightly floured surface.
  9. Roll out dough into a 15-inch long rectangle; cut lengthwise into 10 strips.
  10. Place five of the strips lengthwise on top of filling.
  11. Add the remaining strips in the opposite direction.
  12. Trim the strips to fit.
  13. Sprinkle dough with Parmesan cheese or shredded Mozzarella.
  14. Bake for 35 minutes or until crust is golden.


This is a LBC original!

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