Barbecue Chicken Pizza

Tomorrow is the first official day of Spring, and since we’ve had a few warm days in Buffalo this week, I’ve been in the mood for warm-weather foods like barbecue. I didn’t feel quite ready to fire up the grill, so my solution was this Barbecue Chicken Pizza. This couldn’t be easier to make and it was absolutely delicious. I used Sticky Fingers Tennessee Whiskey Barbecue Sauce (2T NI: Cal 35; Fat 0; Carbs 9; Fiber 2; Protein 0), but feel free to use your own favorite brand and flavor. My barbecue craving has definitely been satisfied!


Barbecue Chicken Pizza

Yield: 6 slices


  • Boboli 12” Whole Wheat Thin Pizza Crust
  • 1/3 cup barbecue sauce (I used Stubbs Original)
  • ½ cup Chopped, Cooked Boneless Skinless Chicken Breast
  • 1 Scallion, finely chopped
  • ¾ cup reduced fat 2% shredded mozzarella cheese


  1. Preheat the oven to 450
  2. Spread barbecue sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the chopped chicken pieces and scallions evenly over the top. Finish the pizza by sprinkling the mozzarella cheese over top.
  3. Place pizza on a foil covered baking sheet, a pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.

MyWW SmartPoints per (1/6th of the recipe) serving: (SP calculated using the recipe builder on
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on

192 calories, 24 g carbs, 3 g sugar, 5 g fat, 1 g saturated fat, 14 g protein, 3 g fiber (from

An Emily Bites Original