Barbecued Chicken, Onion, and Pineapple Pizzas

Better Homes and Gardens

• Ready In: 30 mins
• Yields: 24 wedges

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium red onion, halved and thinly sliced
• 3⁄4 cup pineapple chunk (fresh or canned)
• 2 (10 ounce) packages  Boboli pizza crusts (8-inch diameter, should have 4 crusts)
• 1⁄2 cup barbecue sauce
• 2  cups  shredded  cooked chicken (seasoned well)
• 1  tablespoon  snipped fresh oregano or 1  tablespoon fresh thyme
• 1 1⁄2 cups  shredded gouda cheese or 1 1⁄2 cups Fontina cheese

Directions

1. Preheat oven to 425°.
2. In a large skillet heat butter over medium heat.
3. Add in the onion and pineapple; cook just until onion and pineapple are light brown, stirring occasionally; remove from heat.
4. Place pizza crusts on two large baking sheets.
5. Spread barbecue sauce over pizza crusts.
6. Divide chicken evenly among pizza crusts.
7. Arrange onion and pineapple over tops.
8. Sprinkle with oregano; sprinkle with cheese.
9. Bake pizzas, one baking sheet at a time, about 10 minutes or until edges are light brown and chicken is hot.
10. Cut each pizza into six wedges.