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BBQ Chicken Pizza

A quick and easy BBQ Chicken Pizza that's perfect for weeknight dinners. With tender shredded chicken, tangy BBQ sauce, and melty cheese, this pizza is a crowd-pleaser that comes together in minutes.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough and Sauce Ingredients
  • 12-16 oz Pizza dough, room temperature Easier to stretch.
  • 1/3-1/2 cup BBQ sauce, divided Go smoky or sweet.
Topping Ingredients
  • 1-1.5 cups Cooked chicken, shredded or chopped Use rotisserie or grilled chicken if needed.
  • 1-1.5 cups Mozzarella cheese, shredded For melt and stretch.
  • 1/2 cup Cheddar or gouda, shredded Adds flavor and color.
  • 1 small Red onion, thinly sliced For a sharp, fresh bite.
  • 1 handful Cilantro, chopped For brightness after baking.
  • Olive oil For brushing the crust and pan.
  • Cornmeal or flour To keep the dough from sticking.
  • Optional extras: Sliced jalapeño, bacon crumbles, pineapple tidbits. Customize to your liking.

Method
 

Preparation
  1. Preheat the oven to 500°F or as high as it safely goes. Put a pizza stone in if you have one and let the oven heat for 20 minutes.
  2. Toss cooked chicken with 2 to 3 tablespoons of BBQ sauce until lightly coated.
  3. Dust your counter with flour. Gently press and stretch the dough into a 12 to 14 inch circle.
  4. Sprinkle a little cornmeal on a pizza peel or oiled pan. Spread 1/4 to 1/3 cup BBQ sauce evenly over the dough, stopping 1/2 inch from the edges.
Assembly
  1. Distribute chicken evenly, then add thin red onion slices.
  2. For a kick, add jalapeño. For extra richness, add a small handful of cheddar on top.
  3. Slide the pizza onto the stone or place the pan on the center rack.
Baking
  1. Bake for 12 to 14 minutes, until the crust is golden and the cheese is bubbly with browned spots.
  2. Brush the crust edge with a tiny bit of olive oil for shine.
  3. Scatter chopped cilantro on top and let it cool for 2 to 3 minutes before slicing.

Notes

Let your dough rest at room temperature for 30 to 45 minutes before shaping. Use less sauce than you think to avoid a soggy pizza. Preheat like you mean it for crispy pizza.