Bbq Chicken Pizza Recipe
Tomato sauce, Cheese, Grilled Chicken & BBQ sauce on top.
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Ingredients
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Dough & base
Sauces
Cheese & toppings
Optional garnish
Method
Dough & base
Preheat
Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If using a pizza pan, preheat oven to 450°F (230°C).
Lightly dust a work surface with flour. Stretch or roll the pizza dough to a 12-inch (30 cm) round (or desired size/thickness). Transfer dough to a piece of parchment paper or a lightly oiled pizza peel/pan. Brush the dough edge lightly with 1 tablespoon olive oil to help browning.
Sauces
Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
Reserve 2 tablespoons barbecue sauce for finishing. Combine the remaining 1 tablespoon barbecue sauce with the shredded grilled chicken (1 cup) in a bowl so the chicken is lightly coated — this ensures the chicken has BBQ flavor both under the cheese and on top.
Cheese & toppings
Evenly sprinkle 1.5 cups shredded mozzarella over the sauced dough. Follow with 1/2 cup shredded cheddar, distributing cheese to cover most of the sauce.
Season with 1/2 teaspoon smoked paprika, 1/2 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper, sprinkling lightly and evenly.
Transfer the pizza (on parchment) onto the preheated pizza stone or baking sheet. If using a peel, slide the parchment and pizza onto the stone; if on a pan, place pan in the oven.
Bake for 10–12 minutes (if oven at 475°F/245°C) or 12–16 minutes (if 450°F/230°C) until crust is golden and cheese is fully melted and bubbling. Rotate halfway through for even baking.
Finishing & garnish
Remove pizza from oven and transfer to a cutting board. Immediately drizzle the reserved 2 tablespoons barbecue sauce in a zigzag or circular pattern over the hot pizza. If you prefer more sauce, add additional to taste.
Sprinkle 2 tablespoons chopped fresh cilantro or parsley over the top. (Optional) Add 1/4 teaspoon red pepper flakes for heat and an extra pinch of salt if needed.
Let the pizza rest 2–3 minutes, then slice into 8 slices and serve hot.