BBQ Chicken Pizza
A smoky, cheesy BBQ chicken pizza layered with tender chicken, tangy barbecue sauce, and a hint of spice from jalapeños. Ready in just 30 minutes, this flavorful pizza is perfect for weeknights and delivers a satisfying balance of protein, fiber, and bold taste in every bite.
Equipment
- 1 small mixing bowl
- 1 Skillet (medium size)
- 1 Pizza Pan or Baking Sheet
- 1 cutting board
- 1 sharp knife
Ingredients
For the Chicken:
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- 1 chicken breast boneless, skinless, about ⅔ lb
- ½ tablespoon cooking oil
- ¼ cup barbecue sauce
For the Pizza:
- 1 pizza dough 14–16-inch size
- 4 ounces Monterey Jack cheese shredded
- ½ cup barbecue sauce
- 1 jalapeño thinly sliced (optional)
- ¼ cup red onion thinly sliced
Instructions
- Season the chicken breast: In a small bowl, mix together the smoked paprika, garlic powder, salt, and freshly cracked black pepper until well combined. Place the chicken breast on a plate and sprinkle the seasoning evenly over both sides, pressing it gently into the surface so it adheres. This coating helps lock in flavor and enhances the taste once cooked.
- Cook the chicken in a skillet: Set a medium skillet over medium heat and let it warm for about a minute. Add the cooking oil and swirl to coat the pan. Place the seasoned chicken breast into the skillet and cook undisturbed for 5–7 minutes, allowing a golden crust to form. Flip and cook the other side for another 5–7 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Rest and chop the chicken: Transfer the cooked chicken to a clean cutting board and allow it to rest for at least 5 minutes. This step helps the juices redistribute so the meat stays moist instead of drying out. Once rested, chop the chicken into small bite-sized cubes. Place the pieces in a bowl, add ¼ cup of barbecue sauce, and stir until the chicken is thoroughly coated and glossy.
- Prepare the pizza base: Preheat the oven to 450°F. While the oven heats, place your pizza dough or crust onto a pizza pan or baking sheet. If using fresh dough, gently stretch or roll it into a 14–16 inch circle. Spread ½ cup of barbecue sauce evenly across the surface, leaving a thin border around the edge for the crust. Spread the sauce thinly enough to avoid sogginess but generously enough to flavor each bite.
- Layer the toppings: Sprinkle the shredded Monterey Jack cheese evenly over the sauced crust. Scatter the barbecue chicken pieces across the surface, spacing them so each slice will be well topped. Add the sliced jalapeños for a touch of heat, if using, and finish with thinly sliced red onions to add sweetness and crunch.
- Bake the pizza: Place the pizza on the middle rack of the preheated oven. Bake for 10–12 minutes, or until the cheese has melted completely, is bubbling, and is lightly browned in spots, and the crust has turned golden and crisp. Keep a close watch during the final minutes to avoid overbaking.
- Slice and serve: Remove the pizza from the oven and allow it to rest for a couple of minutes before cutting—this helps the toppings set and prevents the cheese from sliding. Use a pizza cutter or sharp knife to cut into 8 even slices. Serve hot and enjoy the smoky, cheesy, tangy flavors of homemade BBQ chicken pizza.
Notes
- You can use homemade, store-bought, or alternative pizza crusts such as gluten-free or cauliflower.
- Rotisserie chicken or leftover grilled chicken works well as a shortcut.
- Monterey Jack cheese can be swapped with mozzarella, cheddar, or a blend for extra flavor.
- Adjust jalapeños to control heat, or skip them for a milder version.
- Experiment with different barbecue sauces—smoky, sweet, spicy, or fruity.
