BBQ Chicken Pizza
This crowd-pleasing BBQ Chicken Pizza features tender pieces of chicken tossed in tangy barbecue sauce, melted mozzarella and cheddar cheeses, crispy bacon, and red onions atop a golden pizza crust. Perfect for game day or family pizza night, this restaurant-quality pizza is surprisingly easy to make at home and delivers the perfect balance of sweet, smoky, and savory flavors in every bite.
Equipment
- Large skillet For cooking chicken
- Pizza stone or baking sheet 12-14 inch
- Rolling Pin Optional, for rolling dough
- Mixing bowls
- Cutting board and knife
Ingredients
For the Pizza Base
- 1 pound pizza dough 450g, store-bought or homemade, at room temperature
- 2 tablespoons olive oil 30ml, divided
- 1/2 cup BBQ sauce 120ml, your favorite brand
For the Toppings
- 1 pound boneless skinless chicken breasts 450g, cut into 1/2-inch pieces
- salt and pepper to taste
- 1 1/2 cups shredded mozzarella cheese 170g
- 1 cup shredded cheddar cheese 115g, mild or sharp
- 1/2 cup red onion about 75g, thinly sliced
- 4 strips bacon cooked until crispy and crumbled
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat for at least 15 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, season chicken pieces with salt and pepper, and cook for 5-6 minutes until cooked through and lightly golden. Transfer to a bowl and toss with 1/4 cup BBQ sauce.
- On a lightly floured surface, roll or stretch the pizza dough into a 12-14 inch circle, then transfer to a piece of parchment paper. Brush the dough with remaining 1 tablespoon olive oil.
- Spread the remaining 1/4 cup BBQ sauce evenly over the dough, leaving a 1/2-inch border for the crust.
- Sprinkle half of the mozzarella cheese over the sauce, then evenly distribute the BBQ chicken, red onion slices, and crumbled bacon. Top with remaining mozzarella and all of the cheddar cheese.
- Carefully transfer the pizza (on parchment) to the preheated pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden brown and cheese is melted and bubbly.
- Remove from oven, let cool for 2-3 minutes, garnish with fresh cilantro, slice into 8 pieces, and serve immediately.
Notes
- For extra flavor, marinate the chicken in 2 tablespoons of BBQ sauce for 30 minutes before cooking.
- Use rotisserie chicken as a shortcut - you'll need about 2 cups of shredded chicken tossed with BBQ sauce.
- Sweet Baby Ray's, Bulls-Eye, or your favorite regional BBQ sauce all work great in this recipe.
- Red onion can be substituted with thinly sliced green onions or shallots for a milder flavor.
- For a smokier flavor, add 1/4 teaspoon smoked paprika to the chicken while cooking.
- The pizza can be assembled up to 2 hours ahead and refrigerated - just add 2-3 minutes to baking time if starting cold.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days - reheat in a 400°F oven for best results.
- Try adding jalapeño slices, pineapple chunks, or bell peppers for variation.
- A pizza stone gives the best crispy crust, but a preheated baking sheet works well too.
- Let the dough come to room temperature for easier stretching and a better texture.
Nutrition
Serving: 1sliceCalories: 385kcalCarbohydrates: 35gProtein: 25gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 780mgPotassium: 320mgFiber: 2gSugar: 8gVitamin A: 8IUVitamin C: 4mgCalcium: 25mgIron: 12mg
Tried this recipe?Let us know how it was!