Barbecued Chicken Pizza

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whole grain
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Hands-on time:
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Yield: about 16 slices

Recipe photo

Barbecue-flavored chicken and onions are the imaginative topping for this tasty pizza.

Barbecued Chicken Pizza

star rating (8) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: about 16 slices
Published: 01/01/2010




  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and chopped
  • 1½ to 2 pounds boneless chicken, breasts or thighs, cut into 1" pieces (or use leftover roast chicken)
  • 1 ½ cups prepared barbecue sauce
  • 2 1/2 cups red onions, chopped in large pieces; about 2 medium-large onions
  • salt and pepper to taste
  • 2 cups shredded mozzarella cheese


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1) Cut the chicken into 2" pieces. Heat the oil in a skillet over medium high heat. Add the chicken and sauté until the edges begin to brown, about 10 minutes.

2) Add the garlic and about half the onions, and sauté, stirring frequently, until the onions begin to soften, about 5 minutes over high heat.

3) Add ½ cup of the barbecue sauce and toss to coat, continuing to cook until the sauce has thickened. If you use a thick sauce to begin with, this will happen immediately; if the sauce is thinner, it could take 3 or 4 minutes. Set aside to cool.

4) Preheat your oven to 450°F. Lightly grease two 12" or 14" round pizza pans; or, for thicker, Sicilian-style pizza, an 18" x 13" rimmed half-sheet pan.

5) Divide your risen pizza dough in half (for 2 round pizzas); or leave it whole for one thick-crust pizza. Place the dough in the pan(s), gently stretching it to fit. If the dough fights back, cover it and walk away for 10 minutes; this will give the gluten a chance to relax. When you return, the dough should be easier to work with.

6) Cover the dough, and let it rise for 30 to 90 minutes, depending on how thick you want your crust(s). Towards the end of the rising time, preheat the oven to 425°F.

7) Bake the untopped crust(s) for 12 minutes. Remove them from the oven. You can either cool the crust(s) and store for a couple of days, tightly wrapped, at room temperature; or continue with the pizza.

8) To finish the pizzas, spread about ½ cup of sauce over each round crust; or spread about 1 cup sauce on the large rectangular crust. Sprinkle the shredded cheese atop the sauce.

9) Top with the cooked chicken mixture, warming briefly in the microwave first if it's been refrigerated. For a pleasantly crisp touch, spread the uncooked onions over the chicken mixture. If you prefer onions that are completely cooked, sauté them all with the chicken.

10) Bake the pizzas for about 12 minutes, until the crust(s) are browned and the topping is bubbling.

11) Remove from the oven, and serve hot or warm.

Yield: 2 round pizzas or 1 large rectangular pizza, about 16 servings.


  • star rating 06/14/2012
  • julietlibes from KAF Community
  • Fantastic. We made this with the beer crust pizza recipe and sauteed the toppings while the dough rose. The combination of flavors worked out perfectly. Threw a handful of chopped organic cilantro leaves on top after it was finished... this was definitely better than any restaurant version of this pizza we had tried. My husband also remarked that it was much simpler to do than the written recipe seemed. Will be adding this to our regular repertoire.
  • star rating 05/16/2012
  • Kaye from New York
  • YUM! I used a whole wheat pizza crust, and followed the rest of the recipe to the letter. Will be trying this with extra garlic, gouda cheese, and fresh cilantro next time!
  • star rating 07/14/2011
  • mrsdrake from KAF Community
  • The combination of slightly carmelized red onions and BBQ/chicken was good. I made a few changes: - added pineapple tidbits (small can, drained) - tossed the 1/2 of the red onion that I put on top of the pizza in some olive oil and some brown sugar, hoping to carmelize them a little more. I'm not sure it really made a difference though. But I felt very chef-y. We used sweet chipotle BBQ sauce. A little spicy - complimented the pineapple well. Note: Par-baking the crust is very important for this recipe, as the sauce seeps into the crust (which is a very good thing... just don't want it too gooey!) **We did it GLUTEN FREE and it was fantastic! We just used the gluten free pizza crust recipe from KAF, using homemade brown rice flour mix. It was enough to spread over maybe 3/4 of a half-sheet pan. Next time we thought we would double or 1.5 the dough to cover the whole thing; the thin crust was delicious with these toppings. Hubby loved it - will definitely make again!
  • star rating 07/13/2011
  • cathy3925 from KAF Community
  • This is terrific! We made it with leftover grilled chicken and added gouda cheese and cilantro. Be sure to use a bbq sauce that's not too sweet.
  • star rating 07/08/2011
  • biscuitbear from KAF Community
  • Very, very good and so great to make when you have leftover chicken! I'm really glad that I read the two reviews on here.. Lucy, because I loved the idea of the extra garlic. and bread of life because WOW... after making this pizza, I can't even imagine it without adding the fresh cilantro before serving. Cilantro absolutely goes PERFECTLY with the flavor combination of these toppings. I'll definitely make this again. (With the extra garlic and definitely, definITELY, DEFINITELY with plenty of fresh chopped cilantro!) Two YUMS up! :0)
  • star rating 02/14/2011
  • bread of life from KAF Community
  • I make this with just a few variations. I mix barbeque sauce and pizza sauce together. I use a combination of shredded gouda cheese along with mozzarella and lastly I top it with cilantro, which makes it beyond good!
  • star rating 04/29/2010
  • Lucy Look from Alexandria, Va.
  • Very savory and different. I usually don't like froofy pizzas, but this was a very delicious change from the ordinary. I did add more garlic than the recipe called for and am pleased with the results.

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