BBQ Chicken Pizza
Sweet-smoky barbecue sauce, tender chicken, red onion, and melted mozzarella make this homemade pizza easy to pull off on a weeknight. Use store-bought dough and cooked chicken to keep the prep simple.
- Total time
- 35 min
- Yield
- 4 servings (one 12- to 14-inch pizza)
- Difficulty
- Easy
Prep 20mCook 15mAmericanMain Course
BBQ chicken pizza is a great recipe for nights when you want homemade pizza without making everything from scratch. Refrigerated pizza dough does the heavy lifting, and cooked chicken turns the topping into a quick assembly job.
The sauce is barbecue sauce instead of tomato sauce, so the pizza leans sweet, tangy, and a little smoky. Thin red onion cuts through the richness, while mozzarella gives you the stretchy, browned cheese everyone looks for.
For the crispest crust, bake the pizza in a very hot oven and avoid piling on too much sauce. A baking sheet works well, and a pizza stone works too if you have one.
01What you'll need
Ingredients
8 items · 4 servings (one 12- to 14-inch pizza)
- 1 pound refrigerated pizza dough, brought to room temperature for about 30 minutes
- 1 teaspoon yellow cornmeal, for the pan
- 1 tablespoon olive oil, divided
- 1/2 cup barbecue sauce, divided
- 1 1/2 cups shredded cooked skinless chicken breast, about 8 ounces
- 1 1/2 cups shredded part-skim mozzarella cheese, about 6 ounces
- 1/2 small red onion, very thinly sliced, about 50 grams
- 2 tablespoons chopped fresh cilantro
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the lower third of the oven and heat to 475°F. If you are using a pizza stone, put it in the oven while it heats. If using a baking sheet, sprinkle the sheet with the cornmeal so the dough releases more easily.
2. Shape the dough
Lightly oil your hands with a little of the olive oil. Stretch or press the dough into a 12- to 14-inch round or oval on the prepared baking sheet. If the dough springs back, let it rest for 5 minutes, then continue stretching. Resting relaxes the gluten, the stretchy protein in wheat dough.
3. Oil the crust
Brush the remaining olive oil lightly over the dough, especially around the edges. This helps the crust brown and keeps the sauce from soaking in too quickly.
4. Sauce the chicken
In a small bowl, toss the cooked chicken with 2 tablespoons of the barbecue sauce. This seasons the chicken all the way through instead of leaving the flavor only on top.
5. Build the pizza
Spread the remaining barbecue sauce over the dough, leaving a 1/2-inch border around the edge. Scatter on half of the mozzarella, then add the sauced chicken and sliced red onion. Finish with the remaining mozzarella.
6. Bake until browned
Bake for 12 to 15 minutes, until the cheese is melted and bubbling, the crust is golden at the edges, and the bottom feels firm when lifted with a spatula. If using a pizza stone, carefully slide the pizza onto the hot stone and bake for the same amount of time.
7. Finish and slice
Let the pizza rest for 3 minutes before slicing. Sprinkle with cilantro just before serving so it stays fresh and bright.
03From our kitchen
Cook's tips
- Make-ahead: Cook and shred the chicken up to 3 days ahead. Slice the onion and refrigerate it in a covered container. Wait to stretch and top the dough until just before baking.
- Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes, or in a skillet over medium-low heat until the crust crisps again.
- Freezing: Freeze cooled slices in a single layer, then wrap well and store for up to 2 months. Reheat from frozen at 375°F until hot, usually 12 to 15 minutes.
- Swaps: Rotisserie chicken works well; remove the skin if you want a leaner topping. You can swap in smoked mozzarella, Monterey Jack, or a little sharp cheddar for part of the mozzarella.
- Avoid soggy pizza: Use cooked chicken that is not wet, measure the sauce, and bake in a fully heated oven. Too much barbecue sauce can make the center soft.
- Sauce note: Barbecue sauces vary a lot in sweetness, salt, and spice. Use one you already like, or choose a lower-sodium sauce if you are watching salt.
Cook's note
Nutrition is estimated per serving using standard USDA values for refrigerated pizza dough, cooked skinless chicken breast, part-skim mozzarella, barbecue sauce, olive oil, red onion, cornmeal, and cilantro. Values will vary by dough and sauce brand, especially sodium and sugar.
04Frequently asked
Questions & answers
Can I use raw chicken on BBQ chicken pizza?
No. Use fully cooked chicken. The pizza bakes quickly, and raw chicken may not cook safely before the crust and cheese are done.
Do I need a pizza stone?
No. A pizza stone helps crisp the bottom, but a heavy baking sheet works well. Put the pizza on the lower oven rack so the bottom crust gets good heat.
Can I make this with a pre-baked pizza crust?
Yes. Spread the sauce on the crust, add the toppings, and bake according to the crust package directions, usually at 425°F for 8 to 12 minutes.
What barbecue sauce is best for this pizza?
Use a sauce you enjoy on its own. A smoky or slightly spicy sauce balances the cheese nicely, while a very sweet sauce will make the whole pizza taste sweeter.
How do I keep the red onion from tasting too sharp?
Slice it very thinly so it softens in the oven. For a milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry before adding them to the pizza.
05Per serving
Nutrition facts
Nutrition Facts
4 servings (one 12- to 14-inch pizza)
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat6 g
- 30%
- Cholesterol76 mg
- 25%
- Sodium1210 mg
- 53%
- Total Carbohydrate78 g
- 28%
- Dietary Fiber2 g
- 7%
- Total Sugars19 g
- Protein37 g
- 74%
- Vitamin D0.1 mcg
- 1%
- Calcium374 mg
- 29%
- Iron4.5 mg
- 25%
- Potassium385 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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