Gluten-Free Barbecue Cashew Chicken Pizza
This unique barbecue chicken pizza combines tender cubed chicken breast with crunchy cashews and a sweet-tangy sauce made from barbecue sauce and grape jelly. Topped with melted cheese blend and finished with crispy French-fried onions, it offers an exciting twist on traditional pizza. The whiskey-flavored barbecue sauce adds depth while the cashews provide rich nuttiness that pairs beautifully with the chicken. Perfect for casual dinners, game day gatherings, or when you want something different from ordinary pizza night. The French-fried onions are added in the final minutes to maintain their crunch.
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- ¼ cup whiskey-flavored or regular barbecue sauce
- 1 tablespoon concord grape jellyapricot preserves1:1none
sweeter flavor
- ¼ teaspoon pepper
- ¼ cup sweet onion, chopped
- 1 ½ cups cooked chicken breast, cubed
- ⅓ cup cashew halves and pieces
- 2 tablespoons fresh cilantro, chopped
- 1 cup mozzarella and Parmesan cheese blend, finely shredded
- ¾ cup French-fried onions
- 8 fresh cilantro sprigs
Instructions
- 1
Heat oven to 400°F and spray pan with cooking spray
- 2
Unroll pizza crust dough on pan and press to edges
- 3
Bake crust until golden brown
- 4
Mix barbecue sauce, jelly, pepper and chopped onion in bowl
- 5
Spread sauce mixture evenly over partially baked crust
- 6
Top with chicken, cashews, chopped cilantro and cheese
- 7
Bake until cheese is melted and crust is deep golden brown
- 8
Sprinkle French-fried onions over pizza
- 9
Bake until onions are golden
- 10
Garnish with cilantro sprigs
Tips
Use whiskey-flavored barbecue sauce for extra depth of flavor, but regular works fine too.
Add French-fried onions only in the last few minutes to keep them crispy.
Let pizza cool for 2-3 minutes before slicing to prevent cheese from sliding off.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 8-10 minutes.
Can assemble pizza up to sauce stage, cover and refrigerate up to 4 hours before adding toppings and baking.
Serve immediately while crust is crispy and cheese is melted.
Common Mistakes
Don't add French-fried onions too early or they'll burn and lose crunch.
Press dough to pan edges to prevent thick, doughy crust.
Substitutions
FAQ
Can I use leftover rotisserie chicken?
Yes, remove skin and shred or cube the meat. About 1 1/2 cups works perfectly for this recipe.
What if I don't have grape jelly?
Apricot preserves, peach jam, or even a touch of honey work well with barbecue sauce for sweetness.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in oven rather than microwave to maintain crust crispness.