Looking to impress everyone with your made-at-home pizza? Well, this BBQ chicken pizza recipe is wonderfully simple but makes a special treat to serve.
You’ll have a taste of savory shredded chicken, luscious tomato sauce, and melted mozzarella and cheddar cheese, all on top of a crispy homemade crust. Perfect for weekend dinner parties.
Is BBQ Chicken Pizza Healthy?
Yes, ours makes a relatively healthy meal.
Overall, this BBQ chicken pizza is a fantastic option compared to many store-bought pizzas, which are usually loaded with fats and calories. One serving of our pizza gives you around 500 calories, 7.5 g saturated fats, 13 g sugar, and less than 600 mg salt. All of these quantities fall within the limits set by the 2020 – 2025 Dietary Guidelines for Americans.
Plus, with chicken as the star, this pizza is high in protein, with each serving containing an impressive 36 grams. We also use skinless boneless chicken breasts for a leaner eating experience.
Last but not least, remember not to go overboard with the cheese. It is best to enjoy this delicious dairy item in moderation.
Ingredients for BBQ Chicken Pizza
- For the Crust
You’ll need only four ingredients for this easy tasty homemade crust: milk, dry active yeast, all-purpose flour, and sugar. Quick and simple!
- For the Toppings
Our BBQ chicken pizza calls for shredded chicken, red onions, cheddar cheese, and mozzarella cheese on top of a luscious tomato sauce.
And yes, having a great-tasting sauce is essential. For the tomato sauce, we combine olive oil, paprika, ground black pepper, brown sugar, salt, water, honey, Worcestershire sauce, and Heinz’s ketchup.
Other tasty add-ins for variations are white mushrooms, red bell peppers, smoked sausage, and black olives. Feel free to be creative and assemble your favorite toppings!
Making Ahead and Storing the Leftovers
Pizzas are just the perfect thing for making ahead.
You can pre-make the crust, blind-bake it, assemble the toppings beforehand, and leave out only the last baking step.
Freeze the pizza and whenever you’re ready, just take it out and bake it in a preheated oven at 400°F for 20 minutes.
You can keep the leftover pizza in a resealable bag or airtight container for up to 1 week in the fridge and about 1 month in a freezer.
For the refrigerated pizza, you can reheat it in a preheated oven at 400°F for about 5 minutes or in a microwave at high heat for 1 minute. For a frozen one, the timing is doubled.
What to Serve with BBQ Chicken Pizza
Here are some delicious side dishes to pair with our BBQ chicken pizza:
- Salad Mix Recipe
- Mixed Greens Salad Recipe
- Air Fryer Potato Wedges Recipe
- Air Fryer French Fries Recipe
- Air Fryer Onion Rings Recipe
How to Make BBQ Chicken Pizza
Top off your crispy homemade crust with savory shredded chicken and luscious tomato sauce, together with mozzarella and cheddar cheese. It's worth every effort and you'll find yourself savoring every bite.
- cook TIME 1 hr 23 mins
- prep TIME 7 mins
- total TIME 1 hr 30 mins
- COURSE Main Course
- CUISINE American
- SERVINGS servings
- CALORIES 503 kcal
- 1.5 tbspolive oil (divided)
- 2 ozcheddar cheese (shredded)
- 0.5 tbspsugar
- 1 tsppaprika
- 1 tspactive dry yeast
- 0.3 tspground black pepper
- 1 tspbrown sugar
- 0.3 tspsalt
- 1 fl ozwater
- 1 tbsphoney
- 2 ozred onion (sliced)
- 2 tbspparsley (chopped)
- 1.3 cupsall-purpose flour (divided)
- 14 ozchicken breast (sliced)
- 0.5 cupmilk (at room temperature)
- 1 tspWorcestershire sauce
- 3 ozmozzarella cheese (shredded)
- 4 tbspHeinz's ketchup
Cut the chicken breasts into 2-inch slices.
Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.
Finely chop the parsley.
Proof the yeast: Add 1/2 cup milk at room temperature and 1 tsp active dry yeast to a medium mixing bowl. Stir to dissolve, cover with plastic wrap, then let sit in a warm place (the temperature should be from around 95°F to 120°F) for 5 minutes to proof. It is good to use if it becomes bubbly or frothy.
Make the sauce: In a small mixing bowl, add 1/2 tbsp olive oil, 1 tsp paprika, 1/4 tsp ground black pepper, 1 tsp brown sugar, 1/4 tsp salt, 1 fl oz water, 1 tbsp honey, 1 tsp Worcestershire sauce, and 4 tbsp Heinz's ketchup. Stir to combine.
Make the dough: Add 1 1/4 cups all-purpose flour (leave aside 1 tbsp) and 1/2 tbsp sugar to the bowl of yeast and milk. Knead until smooth, cover with paper wrap, and leave it to proof in a warm place (the temperature should be from around 95°F to 120°F) for 30 minutes.
Stir-fry the chicken: Add 1 tbsp olive oil and 14 oz chicken breast to a hot skillet over low heat. Stir-fry for 10 minutes, then use two forks to pull the chicken apart to make shredded chicken.
Roll out the dough: Sprinkle 1 tbsp flour on your working surface before placing the dough on it to prevent sticking, then thinly roll out the dough to make a 12-inch round. Crimp the edges with your fingers. Use a fork to make tiny holes so that the dough won’t puff up too much when baked.
Blind-bake the pizza dough: Bake the pizza dough in a preheated oven at 475°F for 7 minutes. Remove from the heat when done.
Add the toppings: Spread the sauce on top of the pizza dough. Add the shredded chicken and 2 oz red onion. Then sprinkle 3 oz mozzarella cheese and 2 oz cheddar cheese on top.
Bake the chicken pizza at 450°F for 15 minutes.
Garnish and serve: sprinkle with chopped parsley on top. Enjoy!