The pork strips and teriyaki rice mix are so well seasoned that you don’t have to add any condiments to get the sweet-smoky flavor of a Chinese teriyaki dinner. And don’t worry about thawing the pork in advance; you can skip that step.
Add the bell pepper, onion, and pork strips and stir-fry 5 minutes or until the vegetables are limp.
Add the rice mix and the amount of water that the package recommends.
Bring the liquid to a boil.
Reduce the heat to low, cover the pan, and simmer 5 minutes.
Stir the rice and set aside 1 or 2 minutes for the mixture to thicken.
Vary It!
Substitute 2 packages (6 ounces each) of cooked, diced oven-roasted chicken breast for the pork.
Add a dash of bottled teriyaki sauce to the dish along with the chicken.
Notes & Wine Advice
Speed It Up!
Skip the fresh vegetables. Combine the pork strips, rice, and water and bring to a boil. Cook as the recipe directs. When the rice is tender, stir in 2 tablespoons minced scallions and 2 tablespoons minced cilantro. If desired, stir in a tablespoon of stir-fry sauce.
This barbecued chicken pizza is the perfect solution when you want something fast, filling, and seriously satisfying. Instead of settling for a basic frozen pizza, this recipe transforms it into a hearty, flavor-packed meal with minimal effort. The smoky barbecue sauce combined with tender shredded chicken creates a rich, savory base that instantly upgrades the crust into something restaurant-worthy. Add juicy tomato slices and a generous layer of melted cheese, and you’ve got a pizza that feels indulgent but still incredibly easy to make at home.
What makes this barbecued chicken pizza especially appealing is its balance between convenience and flavor. You’re starting with a ready-made base, but finishing with fresh ingredients that bring texture and depth. It’s ideal for busy weeknights, casual dinners, or even a laid-back weekend meal when you don’t feel like ordering takeout. Pair it with a crisp green salad and you’ve got a complete dinner that satisfies without the fuss.
If you enjoy creative pizza variations, you might also like this BBQ Chicken Flatbread, which offers a similar smoky flavor in a lighter format. And for safe food handling and preparation tips, always refer to guidelines from the FDA to ensure your meals are both delicious and safe.
Why Barbecued Chicken Pizza Works So Well
The magic of barbecued chicken pizza lies in its contrast of flavors and textures. The slightly sweet and tangy barbecue sauce complements the savory chicken perfectly, while the melted cheese adds richness and a satisfying bite. The thin crust keeps everything light enough so the toppings remain the star of the show.
Another advantage of this recipe is its flexibility. You can easily adapt it based on what you have at home. Swap chicken for pulled pork for a deeper, smokier flavor, or experiment with different cheeses like cheddar or mozzarella blends. The tomatoes add freshness, but you could also include red onions or peppers for extra crunch and color.
Because the base is pre-made, this recipe dramatically reduces prep time without sacrificing taste. It’s a practical option for families, quick dinners, or anyone looking to build a reliable recipe rotation. Once you try it, this upgraded pizza might just replace your standard freezer option entirely.
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Barbecued Chicken Pizza
A quick and hearty pizza topped with barbecue chicken, fresh tomatoes, and melted cheese.
Spread the barbecue sauce with shredded chicken evenly over the pizza.
Arrange the tomato slices on top of the chicken.
Sprinkle the shredded cheese evenly over the pizza.
Bake for 15 minutes or until the cheese is melted and lightly browned.
Remove from the oven and let stand for 1 minute.
Slice into wedges and serve.
Notes & Wine Advice
Notes
This recipe is highly adaptable depending on your preferences. You can substitute the shredded chicken with pulled pork for a richer flavor or use a blend of cheeses such as cheddar and mozzarella for extra depth. For added texture, consider topping with thinly sliced red onion or fresh cilantro after baking.
Wine Advice
A slightly fruity red wine like Zinfandel pairs beautifully with the smoky barbecue flavors and melted cheese. If you prefer white wine, a chilled Chardonnay works well to balance the richness and cleanse the palate between bites.
Winter is when you crave foods that not only cook fast but also thaw you right through to your toes. This rich, one-pan dinner does both marvelously well.
Look for precooked bacon strips in the deli meat case of your supermarket. Choose plain bacon for this recipe. (Maple-flavored bacon is too sweet.) Serve this risotto with a salad of bagged exotic greens and the vinaigrette dressing
Place the bacon strips in a hot skillet and heat 1 minute to crisp.
Remove from skillet, cut into 1-inch squares, and set aside.
Prepare the risotto according to package directions, adding the peas with the risotto seasonings.
Cook the risotto as the package directs, stirring occasionally.
When the rice is tender, stir in the bacon and cilantro.
Notes & Wine Advice
Vary It!
Sprinkle 2 tablespoons grated Parmesan cheese into the dish along with the bacon and cilantro. Also, replace the bacon with a cup of leftover cooked, diced chicken breast meat or a 6-ounce package of cooked, diced chicken breast if you prefer. A cup of cooked, diced chicken breast meat is the equivalent of 1 small, raw chicken breast half.
Tossing hot, cooked vegetables with the vinaigrette dressing lets the flavors permeate the vegetables. During the winter serve this side dish warm or at room temperature. During the summer, refrigerate the vegetables up to four hours if you like.
Using a combination of vegetables, starch, and chicken or meat, vary this recipe according to what’s in your refrigerator. I call for half-and-half and milk because that’s what I have in my refrigerator. You can use whatever combination works for you.
Who would’ve thought that there’d be a use for leftover fries? Admittedly, this soup is more of a novelty than a prize-winning recipe. But if you can’t resist a few fries with a restaurant burger, this is the perfect alternative to eating the whole delicious-but- fattening order. French fries have an alluring aroma that comes through in this robust and satisfying soup. And don’t tell the family what you’re serving until you hear the compliments. French fry soup is quite a surprise.
Meanwhile, place the French Fries and 1/2 cup chicken broth in a blender.
Blend the fries to a puree, scraping down the sides of the blender occasionally if necessary.
Remove the fry puree and add to the pot.
Add the remaining 2 cups chicken broth, cream, pepper, and dill weed.
Cook the soup over low heat 5 minutes or until thoroughly hot.
Do not boil.
Notes & Wine Advice
Vary It!
Season the soup with 1 teaspoon fresh minced thyme instead of dill weed. Sprinkle the soup with 4 strips of cooked bacon. You may also try adding leftover onion rings to this soup for delicious onion-potato chowder.
Use leftover tenderloin or filet mignon for this robust steak and tomato open-face sandwich. Buy the meaty and briny Greek kalamata olives at better supermarkets.
12ouncesrarecooked beef tenderloin , sliced 1/4 inch thick
Get Recipe Ingredients
Instructions
To prepare the tomato relish, combine the shallot, olives, oregano, tomatoes, olive oil, vinegar, salt, and pepper in a bowl.
Stir well.
To assemble the sandwiches, place the bread on a work surface.
Arrange 1/4 cup of arugula on each slice of bread.
Place the beef strips over the arugula and top each sandwich with 1/4 cup of the tomato relish.
(Save any leftovers to serve as a spread over garlic bread. )
Notes & Wine Advice
Vary It! For a hand-held-sandwich, serve the tomato relish on the side and add a second slice of bread. You may want to add a spread to the sandwich for moisture. Mustard is the obvious choice, but you can make a luscious blue cheese spread that’s divine, as follows:
Combine 1/4 cup blue cheese, 1 tablespoon mayonnaise and 1 to 2 tablespoons of milk to make the mixture a spreading consistency. Mash the ingredients together with the back of a fork until light and smooth.
Toothsome strip steak, mushrooms, and capers are delicious tossed with a balsamic vinaigrette dressing. Add a crusty bread, and you have a filling meal.
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