Bbq Chicken Pizza
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Make the best homemade BBQ Chicken Pizza with this easy recipe. Perfectly tangy, cheesy, and ready in 30 minutes. Get the step-by-step guide now!
Ingredients
Instructions
Prepare your dough and preheat your oven. Take your pizza dough out of the fridge about 30 minutes before you plan to bake, letting it come to room temperature—this makes it much easier to stretch. Place your pizza stone or an inverted baking sheet on a middle rack in your oven and preheat to 475°F (245°C). You want that surface screaming hot for a crisp bottom crust.
Toss the chicken and prep your toppings. In a small bowl, combine your shredded chicken with about two tablespoons of the BBQ sauce and the smoked paprika, if using. This little step ensures every bit of chicken is flavorful. Then, thinly slice your red onion and chop the fresh cilantro. Grate your cheeses if you didn’t buy them pre-shredded.
Shape the pizza crust. On a lightly floured surface, gently stretch and roll your dough into a 12-inch circle. Don’t worry if it’s not a perfect circle—rustic is charming! If the dough keeps springing back, let it rest for another 5 minutes and try again. Transfer the shaped dough to a piece of parchment paper.
Assemble the pizza. Using the back of a spoon, spread the remaining BBQ sauce evenly over the dough, leaving a small border around the edges for the crust. You’ll notice the sauce is a beautiful, deep color. Sprinkle about two-thirds of the cheese blend over the sauce. Then, scatter the BBQ chicken and red onions evenly over the cheese. Top with the remaining cheese—this helps keep everything in place.
Bake to perfection. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that is melted and has those lovely browned spots. The aroma in your kitchen will be incredible.
Finish and serve. As soon as the pizza comes out of the oven, sprinkle the fresh cilantro over the top. The residual heat will wilt it just slightly, releasing its fresh, citrusy aroma. Let the pizza rest for a minute or two before slicing—this allows the cheese to set so you get clean slices. Then, dig in!
