If you’ve been searching for the ultimate comfort food that’s equal parts easy, satisfying, and crowd-pleasing, look no further than this BBQ Pulled Chicken Sandwiches.
Tender, juicy shredded chicken smothered in a smoky, tangy BBQ sauce, piled high on a toasted brioche bun with creamy coleslaw, this is the kind of sandwich that disappears fast at every table.
I’ve been making this recipe for years, and every single time I serve it, people ask for seconds before they’ve even finished the first one.
The magic of this dish is how simple it actually is. You don’t need a smoker, a grill, or hours of babysitting a slow cooker.
This stovetop method comes together in under an hour with everyday ingredients, and the result is pull-apart chicken that tastes deeply flavorful and satisfying.
It’s the kind of recipe that works for a casual weeknight dinner, a backyard cookout, or a laid-back get-together with friends.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 sandwiches |
| Difficulty Level | Easy |
If you love easy, flavor-packed sandwiches, you’ll also want to check out Homemade Smash Burger Recipe for another fantastic weeknight option.
Why You’ll Love This BBQ Pulled Chicken Sandwiches
This recipe checks every box when it comes to what makes a truly great weeknight meal.
It’s fast, forgiving, and seriously flavorful without requiring any special skills or hard-to-find ingredients.
The chicken simmers right in the BBQ sauce on the stovetop, soaking up all that smoky, tangy goodness as it cooks.
By the time it’s done, the chicken is so tender it practically shreds itself with two forks.
The homemade creamy coleslaw adds a cool, crunchy contrast that balances every bite beautifully.
Here’s a quick look at why this recipe keeps showing up on repeat in my kitchen:
- Stovetop friendly: No grill, no slow cooker, no oven — just one pan on the stove
- Ready in under an hour: From fridge to plate in 50 minutes flat
- Family approved: Kids and adults love the sweet and smoky BBQ flavor
- Easily scalable: Double or triple the batch to feed a crowd
- Budget friendly: Uses affordable, accessible chicken breasts or thighs
- Meal prep ready: The pulled chicken keeps beautifully in the fridge for days
- Customizable: Swap toppings, use your favorite BBQ sauce, or adjust the spice level
Ingredients
You only need a handful of pantry staples to pull this recipe together.
Using a quality BBQ sauce makes a big difference in the final flavor, so reach for one you genuinely enjoy eating on its own.
For the Pulled Chicken:
- 2 lbs boneless, skinless chicken breasts (or chicken thighs for juicier results)
- 1 cup BBQ sauce (store-bought or homemade)
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
For the Creamy Coleslaw:
- 3 cups pre-shredded coleslaw mix (cabbage and carrots)
- â…“ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon celery salt
- Salt and pepper to taste
For Assembly:
- 6 brioche hamburger buns
- Dill pickles (optional but recommended)
- Sliced red onion (optional)
Kitchen Equipment Needed
You won’t need anything fancy to make this recipe. Most of these tools are standard kitchen staples you probably already have, and having them ready before you start will make the whole process smooth and stress-free.
- Large skillet or sauté pan with lid (at least 12 inches wide)
- Instant-read meat thermometer
- Two forks (for shredding the chicken)
- Large mixing bowl (for the coleslaw)
- Whisk
- Cutting board
- Chef’s knife
- Tongs
- Measuring cups and spoons
- Serving spoon or spatula.
Recommended Products for This Recipe
These are a few products I personally reach for when making this recipe, and they genuinely make a difference in the final result.
1. Stubb’s Original BBQ Sauce
Stubb’s has a deep, smoky flavor profile with a well-rounded balance of sweet and tangy notes that really shines in this pulled chicken recipe.
It’s not overly sweet like some commercial sauces, which means the chicken flavor comes through without getting buried.
I’ve tried a lot of BBQ sauces over the years, and this one consistently delivers the best results.
2. Lodge Cast Iron Skillet
A heavy-bottomed cast iron skillet distributes heat incredibly evenly, which means your chicken simmers at a steady, consistent temperature without any hot spots.
This makes a real difference in achieving evenly shredded, juicy chicken that doesn’t dry out.
Cast iron also holds heat exceptionally well, so the chicken stays warm even while you’re assembling sandwiches.
3. ThermoPro Instant Read Meat Thermometer
Knowing exactly when your chicken hits 165°F is the single most important thing you can do to ensure perfectly cooked, juicy pulled chicken every time.
This thermometer gives you an accurate reading in seconds and takes all the guesswork out of the process, especially helpful if you’re working with thicker chicken breasts.
4. Brioche Hamburger Buns
The bun matters more than people often realize. A soft, slightly buttery brioche bun soaks up the BBQ sauce beautifully without falling apart, and toasting it in the skillet gives you just the right amount of structure to hold everything together.
I always go for brioche over a standard sesame bun for this particular sandwich.
Step-by-Step Instructions: How to Make BBQ Pulled Chicken Sandwiches
1. Make the Coleslaw
- Add the pre-shredded coleslaw mix to a large mixing bowl and set it aside.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and celery salt until smooth and fully combined with no lumps.
- Pour the dressing over the coleslaw mix and toss thoroughly using tongs or two large spoons, making sure to coat every strand of cabbage and carrot in the dressing.
- Taste the dressed coleslaw and season with salt and pepper as needed. The dressing should taste tangy, slightly sweet, and creamy, adjust any of those elements to your preference.
- Cover the bowl tightly with plastic wrap or a plate and refrigerate the coleslaw while you cook the chicken. Even 15 to 20 minutes of chilling helps the flavors meld together and keeps the coleslaw crisp and refreshing.
2. Prepare the BBQ Sauce Mixture
- In a medium mixing bowl or large measuring cup, combine the BBQ sauce, water, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Whisk everything together until the brown sugar has dissolved and the mixture is fully combined and uniform.
- Give the sauce a taste. Every BBQ sauce brand is different, if you want more smokiness, add an extra pinch of smoked paprika. For more tang, add a small extra splash of apple cider vinegar. For more sweetness, add a little extra brown sugar.
- Set the sauce mixture aside within easy reach of the stove.
3. Season and Brown the Chicken
- Remove the chicken breasts from the fridge and pat them completely dry on all sides using paper towels. This step is important — removing surface moisture is what allows the chicken to brown properly in the pan rather than steaming.
- Season both sides of each chicken breast with a light, even layer of salt and black pepper.
- Place the large skillet on the stove over medium-high heat. Add the butter and let it melt completely, then continue heating until the foam subsides and the butter begins to shimmer.
- Carefully lay the chicken breasts into the hot pan in a single layer. If you’re working with large breasts that crowd the pan, cook them in two batches to avoid steaming.
- Cook the chicken for 2 to 3 minutes on the first side without moving it, you want it to develop a light golden color on the surface.
- Flip each chicken breast and cook for another 2 minutes on the second side. At this point, the chicken just needs to be golden on the outside; it will finish cooking fully in the sauce and does not need to be cooked through yet.
4. Simmer the Chicken in BBQ Sauce
- Reduce the skillet heat to medium-low.
- Pour the prepared BBQ sauce mixture evenly over the browned chicken breasts in the pan. Use tongs or a spoon to turn each piece of chicken once so both sides are coated in the sauce.
- Increase the heat briefly to bring the sauce to a gentle simmer, then immediately reduce back to low heat. You want to see small, lazy bubbles, not a rapid boil. A strong boil will make the chicken tough and dry.
- Cover the skillet with a tight-fitting lid and let the chicken cook undisturbed for the first 10 minutes.
- After 10 minutes, flip the chicken breasts using tongs to ensure even cooking on both sides and even sauce penetration.
- Replace the lid and continue cooking for another 10 to 15 minutes, until the chicken’s internal temperature reads 165°F when checked with an instant-read thermometer inserted into the thickest part of the breast.
- Check the sauce level periodically. If it starts to reduce too much and looks like it’s getting thick or beginning to stick to the bottom of the pan, add a splash of water, about 2 tablespoons at a time, and stir gently to loosen it without disturbing the chicken too much.
5. Shred the Chicken
- Using tongs, carefully transfer the fully cooked chicken breasts from the skillet onto a large cutting board or a wide, shallow dish. Tip the pan to ensure any sauce poured over the chicken drips back into the pan, you’ll want all that flavorful sauce for the next step.
- Allow the chicken to rest for 3 to 5 minutes. This brief resting period lets the juices redistribute inside the meat, making it even more moist when shredded.
- Take two forks and position them back-to-back in the center of a chicken breast. Hold one fork steady against the cutting board and use the other fork to pull the meat away, separating it into thin, stringy strands.
- Work your way across each chicken breast until it’s fully shredded. The texture you’re looking for is fine, stringy, and tender, not chunky or broken into large pieces.
- Once all the chicken is shredded, return it to the skillet with the remaining BBQ sauce.
- Toss everything together gently over low heat for 2 to 3 minutes, making sure every strand of chicken is coated in the glossy, flavorful sauce.
- Do a final taste test. If you want the sandwich to be extra saucy, add another splash of BBQ sauce straight from the bottle and stir to combine.
6. Toast the Buns
- While the shredded chicken finishes warming in the sauce, heat a separate clean skillet or griddle over medium heat. No butter or oil is needed on the pan.
- Split all six brioche buns and place them cut-side down directly on the dry pan in a single layer. Work in batches if your pan isn’t large enough to hold all of them at once.
- Toast for about 1 to 2 minutes, watching them closely. Brioche buns have a higher sugar and butter content than regular hamburger buns, so they brown and toast faster than you might expect.
- Remove the buns from the heat as soon as the cut sides are lightly golden and feel slightly firm to the touch. You want a toasted surface, not a burnt one.
- Place all toasted buns open-faced on a clean surface, ready for assembly.
7. Assemble the Sandwiches
- Place a toasted bottom bun flat on each plate or serving surface with the cut side facing up.
- Using a large spoon or tongs, pile a generous heap of the warm, saucy BBQ pulled chicken onto each bottom bun. A good serving is roughly ½ to ¾ cup of chicken per sandwich, enough to look impressive without toppling over when you pick it up.
- Remove the coleslaw from the fridge. Give it a quick toss to redistribute the dressing, then scoop a big spoonful of chilled coleslaw directly on top of the chicken. The cool creamy coleslaw against the warm BBQ chicken is one of the best parts of this sandwich.
- If using pickles, lay 3 to 4 dill pickle slices on top of the coleslaw. The briny, tangy crunch of the pickles cuts through the richness of the BBQ sauce and adds another layer of texture.
- Add a few thin rings of red onion if desired for a bit of sharpness and color.
- Gently press the toasted top bun down to close the sandwich.
- Serve immediately while the chicken is hot and the bun is still warm and slightly crispy from toasting.
Tips for The Best BBQ Pulled Chicken Sandwiches
A few small techniques make a surprisingly big difference in the final result. Keep these pointers in mind and you’ll have a sandwich that’s perfectly saucy, flavorful, and satisfying every time.
- Pat the chicken dry before cooking. Removing surface moisture is key to getting a proper sear. Wet chicken steams in the pan instead of browning.
- Use chicken thighs for extra juiciness. Thighs have more fat than breasts, which keeps them moist and shreddy after the long simmer in BBQ sauce.
- Don’t skip the simmer. The low, slow simmering in BBQ sauce is what builds deep, layered flavor. Rushing this step results in less tender meat.
- Shred while warm. Hot chicken shreds far more easily than cold chicken. Always shred immediately after removing from the heat.
- Toast the buns every single time. A toasted bun holds up to the saucy pulled chicken without getting soggy and adds a satisfying crunch that makes every bite better.
- Make the coleslaw first. The coleslaw tastes better after 20 to 30 minutes of chilling, and making it first means it’s ready to go the moment the chicken is done.
- Taste the sauce before simmering. Every BBQ sauce brand is different, so always taste and adjust your sauce mixture before the chicken goes in.
You might also enjoy: Sheet Pan BBQ Pineapple Chicken for another easy BBQ chicken weeknight dinner.
Serving Suggestions
BBQ Pulled Chicken Sandwiches are a complete meal on their own, but pairing them with the right sides can turn this from a quick weeknight dinner into a proper spread that really impresses.
Think about balancing the rich, saucy BBQ flavors with something crispy, tangy, or refreshingly cool on the side.
These are my go-to pairings that always disappear fast:
- Classic creamy coleslaw: Already baked into this recipe, but serving extra on the side is never a bad call
- Potato chips or kettle chips: The salty crunch is a low-effort but perfect pairing with the saucy chicken
- Corn on the cob: Buttered, grilled, or steamed, it’s the quintessential BBQ side
- Baked beans: Sweet and smoky baked beans make this feel like a full Southern-style BBQ spread
- Macaroni salad: A creamy, chilled pasta salad is a classic alongside any BBQ dish
- Sweet potato fries: The natural sweetness of sweet potato plays beautifully against the tangy BBQ sauce
- Watermelon slices: Fresh, juicy, and just sweet enough to round out the meal
- Pickled onions or extra dill pickles: Tangy and punchy, they cut through the richness perfectly
For a fresh, light option to serve alongside, these summer salads pair beautifully with saucy BBQ sandwiches on a warm evening.
Variations of BBQ Pulled Chicken Sandwiches
Once you’ve mastered the base recipe, there are so many directions you can take it.
The pulled chicken is incredibly versatile and adapts well to all kinds of flavors and formats.
- Slow cooker version: Add all ingredients to a slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. Shred directly in the pot using two forks and stir to combine.
- Spicy BBQ pulled chicken: Add 1 to 2 teaspoons of cayenne pepper to the sauce mixture, or use a hot BBQ sauce. Finish with sliced jalapeños on the sandwich for extra kick.
- Honey garlic BBQ: Replace the brown sugar with 2 tablespoons of honey and add 2 extra cloves of minced garlic to the sauce for a sweeter, more aromatic profile.
- Smoky chipotle version: Stir 1 to 2 teaspoons of finely chopped chipotle peppers in adobo sauce into the BBQ mixture for a deep, smoky heat.
- Loaded BBQ chicken sandwich: Top with a slice of melted cheddar cheese, crispy fried onion strings, and extra BBQ sauce drizzled on top.
- Hawaiian BBQ chicken: Add ¼ cup of crushed pineapple to the sauce while simmering and finish each sandwich with a grilled pineapple ring.
- BBQ chicken sliders: Use the same recipe but pile the chicken onto small slider buns for a party-friendly, crowd-pleasing appetizer spread.
Read Also: Baked Parmesan Crusted Chicken
Storage and Reheating
The pulled BBQ chicken stores beautifully, making this recipe a great candidate for meal prep.
The key is always keeping the components separate and assembling the sandwiches fresh when you’re ready to eat.
- Refrigerator: Store the pulled chicken in an airtight container for up to 4 days. Store the coleslaw separately for up to 2 days, after that it starts to lose its crunch.
- Freezer: Freeze the BBQ pulled chicken in a freezer-safe zip-lock bag or airtight container for up to 3 months. Do not freeze the assembled sandwiches or the coleslaw.
- Thawing: Thaw frozen pulled chicken overnight in the refrigerator before reheating.
- Stovetop reheat: Warm the pulled chicken in a small saucepan over medium-low heat, stirring occasionally. Add a splash of water or extra BBQ sauce if it looks dry.
- Microwave reheat: Reheat individual portions in a microwave-safe bowl in 30 to 60 second intervals, stirring between each interval, until evenly warmed through.
- Buns: Brioche buns freeze well on their own. Thaw at room temperature and re-toast in a dry pan before assembling.
Nutritional Facts
The following values are estimates per serving (1 assembled sandwich with coleslaw).
They can vary depending on the specific BBQ sauce brand, bun, and ingredient choices you use.
| Nutrient | Per Serving |
|---|---|
| Calories | ~490 kcal |
| Protein | ~38g |
| Carbohydrates | ~46g |
| Fat | ~14g |
| Saturated Fat | ~3g |
| Fiber | ~3g |
| Sugar | ~22g |
| Sodium | ~920mg |
For a lighter version, use a whole wheat bun, light mayonnaise in the coleslaw, and a reduced-sugar BBQ sauce.
Health Benefits of Key Ingredients
This sandwich is more than just satisfying comfort food, several of the key ingredients bring real nutritional value to the table.
Eating well doesn’t have to mean sacrificing the flavors you love, and this recipe is a good example of that balance.
Chicken breast is one of the leanest sources of high-quality protein available, making it excellent for supporting muscle repair, sustained energy, and satiety throughout the day.
Here’s a closer look at what the other key ingredients contribute:
- Chicken breast: High in lean protein, low in saturated fat, and rich in B vitamins including niacin and B6 which support metabolism and brain function
- Cabbage (coleslaw mix): Packed with vitamin C, vitamin K, and prebiotic fiber that supports digestive health and immunity
- Carrots (coleslaw mix): An excellent source of beta-carotene, which the body converts to vitamin A for eye, skin, and immune health
- Apple cider vinegar: Contains acetic acid which may support healthy blood sugar levels and aid digestion
- Smoked paprika: A good source of carotenoid antioxidants that help protect cells from oxidative stress
- Garlic powder: Derived from garlic, which is well studied for its antimicrobial properties and cardiovascular support
You might also love Air Fryer Chicken Drumsticks for another healthy and protein-rich chicken dinner option.
FAQs About BBQ Pulled Chicken Sandwiches
1. Can I use chicken thighs instead of chicken breasts?
Absolutely, and many home cooks actually prefer it. Chicken thighs have a slightly higher fat content, which keeps them extra moist and juicy after the long simmer in BBQ sauce.
They shred just as easily as breasts. Use the same amount by weight, follow the exact same cooking steps, and confirm the internal temperature reaches 165°F before shredding.
2. Can I make this in a slow cooker instead of on the stovetop?
Yes, this recipe adapts beautifully to the slow cooker. Add the chicken, the full BBQ sauce mixture, and all seasonings directly to the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
The chicken will be completely fall-apart tender and easy to shred right in the pot. Stir everything together and serve immediately on toasted buns.
3. What is the best BBQ sauce to use for pulled chicken?
The best BBQ sauce is simply the one you genuinely enjoy. For a balanced smoky-tangy result without excessive sweetness, Stubb’s Original BBQ Sauce is a widely praised choice.
If you prefer sweeter, go for a honey BBQ. For more smoke, look for a hickory-smoked or mesquite variety. Homemade BBQ sauce works beautifully too if you have a tried-and-true recipe.
4. How do I keep the pulled chicken from drying out?
Keep enough liquid in the pan throughout the entire simmering process.
If the sauce starts to thicken too much or begins sticking to the bottom of the pan, add small splashes of water, about 2 tablespoons at a time, to loosen it.
When reheating leftovers, always add a splash of extra BBQ sauce or water before warming to restore moisture and sauciness.
5. Can I make the pulled chicken ahead of time?
Yes, and it honestly tastes even better the next day after the flavors have had more time to meld.
Make the pulled chicken up to 2 days ahead and store it in an airtight container in the fridge.
Prepare the coleslaw no more than 24 hours in advance for the best texture. When you’re ready to serve, reheat the chicken, toast your buns fresh, and assemble right before eating.
Read Also: 20 Quick and Easy Dinner Recipes
BBQ Pulled Chicken Sandwiches
Ingredients
- 2 lbs boneless skinless chicken breasts about 900g; or substitute chicken thighs for juicier results
- 1 cup BBQ sauce 240ml; store-bought or homemade
- ¼ cup water 60ml
- 2 tbsp apple cider vinegar 30ml
- 1 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt plus more to taste
- ½ tsp black pepper plus more to taste
- 1 tbsp butter
- 3 cups pre-shredded coleslaw mix about 270g; cabbage and carrots
- â…“ cup mayonnaise 80ml
- 1 tbsp apple cider vinegar 15ml
- 1 tsp granulated sugar
- ½ tsp celery salt
- salt and pepper to taste
- 6 brioche hamburger buns
- dill pickles optional but recommended
- red onion optional; thinly sliced
Equipment
- Large skillet or sauté pan with lid At least 12 inches wide
- Instant-read meat thermometer To check chicken reaches 165°F
- Two forks For shredding the chicken
- Large mixing bowl For the coleslaw
- Whisk
- Cutting board
- Chef’s knife
- Tongs
- Measuring cups and spoons
- Serving spoon or spatula
Method
- Whisk together the mayonnaise, apple cider vinegar, granulated sugar, and celery salt in a small bowl until smooth. Pour over the coleslaw mix, toss to coat, season with salt and pepper, then cover and refrigerate while you cook the chicken.
- In a medium bowl, whisk together the BBQ sauce, water, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined. Taste and adjust seasoning as needed, then set aside.
- Pat chicken breasts completely dry with paper towels and season both sides with salt and pepper. Melt butter in a large skillet over medium-high heat, then add the chicken and sear for 2 to 3 minutes per side until lightly golden — it does not need to be cooked through.
- Reduce heat to medium-low and pour the BBQ sauce mixture over the chicken, turning to coat both sides. Cover with a lid and simmer on low for 20 to 25 minutes, flipping once halfway, until the internal temperature reads 165°F — add small splashes of water if the sauce reduces too quickly.
- Transfer the chicken to a cutting board and rest for 3 to 5 minutes, then shred using two forks into thin, stringy strands. Return the shredded chicken to the skillet and toss with the remaining sauce over low heat for 2 to 3 minutes until fully coated.
- Place the split brioche buns cut-side down in a dry skillet over medium heat and toast for 1 to 2 minutes until lightly golden and slightly firm — watch closely as brioche browns quickly.
- Pile ½ to ¾ cup of the BBQ pulled chicken onto each toasted bottom bun, then top with a generous scoop of chilled coleslaw, dill pickles, and red onion if using. Press the top bun down and serve immediately.
Nutrition
Notes
- Chicken thighs work great: Swap chicken breasts for boneless, skinless thighs for extra juicy, richly flavored pulled chicken — use the same weight and follow the same steps.
- Pat the chicken dry: Removing surface moisture before searing is essential to getting a golden crust rather than steamed, pale chicken.
- Low and slow is key: Simmering the chicken over low heat in the sauce is what creates tender, pull-apart texture. Avoid high heat during the sauce simmer.
- Shred while hot: Chicken shreds much more easily when it’s still warm. Don’t let it cool before pulling it apart with two forks.
- Make the coleslaw first: Chilling it even 20 minutes while the chicken cooks makes it crisper and more flavorful by the time the sandwiches are ready.
- Slow cooker option: Add all chicken and sauce ingredients to a slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. Shred directly in the pot and stir to combine.
- BBQ sauce matters: Use a sauce you genuinely enjoy on its own. Stubb’s Original is a great balanced choice; use a hot BBQ sauce for a spicier version.
- Storage: Refrigerate pulled chicken in an airtight container for up to 4 days; freeze for up to 3 months. Store coleslaw separately for up to 2 days.
- Reheating: Warm pulled chicken in a saucepan over medium-low heat with a splash of water or extra BBQ sauce to restore moisture, or microwave in 30 to 60 second intervals.
- Spicy variation: Add 1 to 2 teaspoons of cayenne pepper to the sauce and top the sandwich with sliced jalapeños for a spicy BBQ pulled chicken version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
BBQ Pulled Chicken Sandwiches are one of those recipes that manages to feel both effortless and impressively satisfying at the same time.
The combination of tender, saucy pulled chicken, creamy coleslaw, and a toasted brioche bun is a genuinely hard combination to beat for a crowd-pleasing, soul-warming meal.
Once you try this stovetop method, you’ll understand why it has earned such a firm spot in so many home kitchens.
It’s the kind of recipe that earns its permanent place in your rotation from the very first bite.
I really hope you give this BBQ Pulled Chicken Sandwiches a try, and when you do, I’d love to hear from you.
Drop a comment below with how it turned out, what toppings you went for, or any fun variations you tried. And if you made it for a crowd, let me know how fast the pan emptied.
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