3 Reviews

This was a great change of pace! I smoked a whole chicken breast on my Traeger grill/smoker for a couple of hours. I then doubled the sauce recipe as the pizza crust recipe I have makes two pies. I assembled the pizza and put it on the grill @ 450 for 12 minutes. I'll definitely make this again and add some green peppers, mushrooms, olives, and a little less preserves. Thanks Queen for a great new dinner tonight!

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Mean Bean May 14, 2011

I LOVED this pizza. I used Starrynews' suggestion to use a tortilla as the crust and I cooked it on my panini maker's flat surface. The sweet/hot contrast between the raspberry preserves and the chipotle chiles was fabulous and the barbeque sauce pulled it all together. This went together quickly and is a fun change from traditional pizza. Made for Top Recipes of 2009 Tag game.

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Julie F January 30, 2010

This is a GREAT blend of flavors... and such a delicious change of pace for pizza! We loved it. Since there were only two of us, I used a large tortilla for the crust. I used homemade barbecue sauce and grilled our own chicken. Since I already had the grill going, I threw the entire pizza on after the chicken was done and added, and I cooked it that way. I'm sure the oven method will be great during the winter - I'm just addicted to the grill now that we're finally getting nice weather again :) Thanks for sharing!!

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Starrynews April 09, 2009
Raspberry-Chipotle Barbecue Chicken Pizza