Barbecue Chicken Pizza

Why You’ll Love Barbecue Chicken Pizza Recipe

You’ll love this recipe because:

• It takes a familiar favorite (pizza) and adds a bold twist with barbecue sauce and chicken.

• You probably already have many of the ingredients on hand, making it a go‑to for nights when you want something special but not complicated.

• It’s flexible: you can use a homemade crust (detailed in the directions) or grab a ready‑made one and still get terrific results.

• It’s quick: after the dough rise, the bake time is just around 10‑15 minutes.

• It’s crowd‑pleasing: the combination of savory chicken, melted cheese, and tangy barbecue sauce hits a lot of comfort food notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• warm water

• active dry yeast

• sugar

• all‑purpose flour

• olive oil

• salt

For the Toppings

• barbecue sauce

• mozzarella + Colby Jack cheese mixture

• cooked chicken breast, cubed

• red onion, diced

• green bell pepper, diced (optional)

• cilantro (optional garnish)

Directions

1. Prepare the dough: In a medium bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.

2. Stir in flour, olive oil, and salt. Knead the dough on a lightly floured surface until smooth. Form into a ball, place in a greased bowl, cover, and let rise for about 40‑45 minutes until roughly doubled.

3. While the dough rises, cook your chicken breast (either in a skillet or oven) seasoned with salt, pepper, and garlic powder. After cooking, toss the chicken pieces in barbecue sauce for extra flavor.

4. Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper. Punch down the risen dough and roll or press out to about ¼‑inch thickness. Transfer the dough to the baking sheet.

5. Spread barbecue sauce evenly over the crust. Sprinkle the cheese mixture over the sauce, reserving a little for later. Distribute the sauced chicken, diced red onion, and (if using) green bell pepper evenly over the pizza. Add the remaining cheese on top.

6. Bake for about 10‑15 minutes, or until the crust is golden brown and the cheese is melted and bubbling.

7. Remove from the oven, top with fresh cilantro if desired, slice, and serve immediately.

Servings and timing

Servings: 8 slices
Prep time: ~15 minutes
Dough rising time: ~45 minutes
Bake time: ~10‑15 minutes
Total time: approximately 70‑75 minutes

Variations

• Use a store‑bought pizza dough or crust to skip the rising step and save time.

• Substitute shredded rotisserie chicken or leftover grilled chicken for convenience.

• Swap the red onion for thinly sliced shallots or skip the onion if desired.

• Add toppings like pineapple, bacon bits, or jalapeños for extra flavor.

• Try a smoky‑sweet barbecue sauce or a spicy hot‑honey glaze instead of standard barbecue sauce.

• Use different cheese blends such as cheddar + pepper jack for a sharper bite.

Storage/Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, preheat your oven to 375 °F (190 °C), place slices on a baking sheet, and warm for about 8‑10 minutes until the crust is crisp and the cheese is melted. You can also reheat in a toaster oven or skillet for quicker results.

FAQs

1. Can I make the dough ahead of time?

Yes — prepare the dough, let it rise once, then refrigerate (covered) overnight. Bring to room temperature before using.

2. What kind of chicken should I use?

Use grilled, baked, or pan‑seared chicken breast. Cube it and toss in barbecue sauce after cooking.

3. Can I make this on a grill instead of in an oven?

Yes. Grill the dough on a preheated stone or heavy baking sheet, then add toppings and finish with the lid closed.

4. What if I don’t have Colby Jack cheese?

You can use all mozzarella, or substitute with mozzarella and cheddar for a flavorful melt.

5. Can I make this gluten‑free?

Yes — use a gluten‑free pizza dough and make sure your barbecue sauce is gluten‑free.

6. How crispy will the crust be?

Rolled to ¼ inch and baked at 425 °F, the crust will be crisp outside with a slightly chewy interior.

7. Can I freeze leftovers?

Yes — wrap slices tightly and freeze for 1–2 months. Reheat in a 375 °F oven for about 15 minutes.

8. Is the pizza very sweet because of the barbecue sauce?

That depends on the brand. Choose a tangy or smoky barbecue sauce for less sweetness.

9. Can I add more vegetables?

Yes — try mushrooms, pineapple, spinach, or zucchini, but don’t overload the pizza.

10. How do I know when the dough has risen enough?

It should double in size after 40–45 minutes. A gentle finger press should leave an indentation that slowly springs back.

Conclusion

This Barbecue Chicken Pizza offers the perfect combination of crispy crust, tangy sauce, savory chicken, and melty cheese — a delicious and approachable twist on traditional pizza. Whether you’re using homemade or store-bought dough, this recipe is easy to make and endlessly customizable. Try it once, and it might just become your new go-to pizza night favorite.

Barbecue Chicken Pizza

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This Barbecue Chicken Pizza features a crispy crust, smoky barbecue sauce, juicy chicken, red onion, and melty mozzarella cheese. It’s an easy, flavorful meal perfect for any night of the week.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 pizza (serves 2-3)
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 ball of pizza dough (store-bought or homemade)
• 1/2 cup barbecue sauce (plus more for drizzling)
• 1 cup cooked, shredded chicken
• 1 and 1/2 cups shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• Fresh cilantro, for garnish
• Flour, for dusting

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Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Roll out your pizza dough on a floured surface to your desired thickness.
3. Carefully remove the hot pizza stone or baking sheet from the oven and transfer the rolled-out dough onto it.
4. Spread barbecue sauce evenly over the dough, leaving a small border around the edges.
5. Top with shredded chicken, mozzarella cheese, and sliced red onion.
6. Bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Drizzle with additional barbecue sauce and sprinkle with fresh cilantro before slicing and serving.

Notes

• You can use rotisserie chicken for convenience.
• Adjust toppings to your preference—add bacon or use smoked gouda for a twist.
• Homemade or store-bought dough both work well for this recipe.

Nutrition

• Serving Size: 1 slice (1/8 of pizza)
• Calories: 280
• Sugar: 6g
• Sodium: 620mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 45mg