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bbq chicken pizza

Homemade BBQ Chicken Pizza

Homemade BBQ chicken pizza with tangy barbecue sauce, shredded chicken, mozzarella, caramelized red onion, and fresh cilantro on a golden pizza crust.
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Prep Time 20 minutes
Cook Time 12 minutes
Onion Caramelizing Time 1 hour
Total Time 1 hour 30 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough
  • 3/4–1 cup BBQ sauce
  • 1–2 cups cooked chicken shredded
  • 2 cups mozzarella cheese shredded
  • 1 medium red onion thinly sliced
  • 1/4 cup fresh cilantro
  • Olive oil as needed

Equipment

  • Skillet
  • Mixing bowl
  • Pizza stone or heavy baking sheet
  • Oven

Method
 

  1. Heat a little olive oil in a skillet over medium-low heat.
  2. Add the sliced red onion and cook slowly for about 60 minutes, stirring occasionally, until soft, sweet, and golden brown.
  3. Let the pizza dough rest at room temperature for 15–20 minutes.
  4. Gently stretch the dough from the center outward into a 12–14 inch circle.
  5. Preheat the oven to 450°F for at least 15–20 minutes.
  6. Spread about 1/2 cup BBQ sauce evenly over the dough, leaving a small border around the crust.
  7. Sprinkle half of the mozzarella cheese over the sauce.
  8. In a bowl, toss the cooked shredded chicken with about 1/4 cup BBQ sauce until coated.
  9. Distribute the chicken evenly over the cheese.
  10. Add the remaining mozzarella and top with the caramelized red onion.
  11. Bake at 450°F for 12–15 minutes, until the crust is golden and the cheese is bubbly.
  12. Finish with fresh cilantro and serve.

Notes

Active Prep Time: 20–30 minutes.
Dough Rest Time: 15–20 minutes.
Onion Caramelizing Time: about 60 minutes.
Bake Time: 12–15 minutes.
Oven Temperature: 450°F.
Total Time: about 90–105 minutes.
For a crisp crust, preheat the baking surface before adding the pizza.
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat refrigerated slices in a 375°F oven for 8–10 minutes, or in a covered skillet over medium-low heat for 5–8 minutes.