BBQ Chicken Pizza
Smoky BBQ sauce, juicy chicken, and gooey cheese unite on a golden crust for a pizza night that’s anything but ordinary.
Each bite offers a perfect balance of sweet, tangy, and savory flavors, all finished with a fresh pop of cilantro. It’s the ultimate weeknight treat—easy to throw together and sure to disappear fast!
Variations & Substitutions
Switch up your BBQ Chicken Pizza by swapping in smoked gouda or sharp cheddar for a deeper flavor. Try using rotisserie chicken for extra juiciness, or even leftover grilled chicken for a smoky twist.
Red onions can be swapped with thinly sliced green onions for a milder bite. If you’re feeling bold, add sliced jalapeños or a sprinkle of crispy bacon for a little extra zing.
Tips & Tricks for Perfect Results
For a crispier crust, bake your pizza on a preheated pizza stone or an inverted baking sheet. Always let your dough come to room temperature before stretching—it’ll be much easier to handle.
Don’t overload with toppings; a light hand ensures everything cooks evenly. For that irresistible pizzeria finish, brush the crust with a touch of olive oil before baking.
Storage & Reheating
This pizza keeps well in the fridge for up to 3 days. Store slices in an airtight container, separating layers with parchment paper.
To reheat, pop slices in a 375°F oven for 5–7 minutes or warm them in a skillet over medium heat. Avoid the microwave if you want to keep the crust crisp!
BBQ Chicken Pizza
Ingredients
- 1 pound store-bought pizza dough or pre-baked crust
- 1 cup cooked chicken breast shredded
- 1/2 cup BBQ sauce plus extra for drizzling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 small red onion thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Cornmeal or flour for dusting
Instructions
- Preheat Oven: Set your oven to 475°F (245°C). If you have a pizza stone, pop it in now!
- Prepare Dough: On a floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel dusted with cornmeal.
- Sauce & Chicken: Toss the shredded chicken with 1/4 cup BBQ sauce. Spread the remaining BBQ sauce over the dough, leaving a 1-inch border.
- Top It Off: Sprinkle mozzarella evenly over the sauce. Scatter the BBQ chicken and red onion slices over the cheese.
- Bake: Drizzle with olive oil and bake for 12–15 minutes, until the crust is golden and cheese is bubbly.
- Finish: Remove from oven, sprinkle with cilantro, and drizzle with a little extra BBQ sauce if you like. Slice and serve immediately!
