Loaded BBQ Chicken Pizza – made with pizza dough, BBQ sauce, mozzarella cheese, cooked chicken, bell peppers, red onion, pecorino romano, and finished with cilantro and scallions for a mouthwatering homemade pizza.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I have to admit, this Loaded BBQ Chicken Pizza isn’t just a recipe – it’s a love story. My love affair with this pizza began one night during a random dinner experiment with leftover chicken, a bottle of BBQ sauce, and the realization that my pizza stones were collecting far too much dust. I had no idea this pizza would become a household staple. Every time I make it, I’m reminded of the first bite: the tangy sweetness of BBQ sauce, the savory melted cheese, and that perfectly fluffy yet crisp crust. It’s my go-to “treat yourself” meal – perfect for family pizza night or just an indulgent night in with Netflix and zero regrets.
Why You’ll Love This Loaded BBQ Chicken Pizza
This pizza gives you everything you love about BBQ and pizza, combined in the most delicious way imaginable. The smoky BBQ sauce pairs beautifully with the richness of two cheeses, while the freshness of chopped cilantro and scallions on top adds a perfect balance to every bite. Plus, the thick crust holds mountains of toppings without skimping on flavor or texture. Whether you’re feeding a crowd or treating yourself to leftovers for lunch the next day, this one hits all the right notes.
Ingredient Notes
Each ingredient in this pizza packs a punch of flavor. Here’s what you need to know:
- Pizza Dough: Use homemade dough for the best texture and flavor, but store-bought will work in a pinch if you’re short on time.
- BBQ Sauce: Go for a sauce you love. Sweet, spicy, or smoky – it sets the tone for the entire pizza.
- Cooked Chicken: This is the perfect way to use up rotisserie chicken or leftover baked chicken from the fridge.
- Shredded Mozzarella: Creamy and gooey, this cheese gives you that irresistible pizza stretch factor.
- Cilantro and Scallions: Don’t skip these! They really brighten up the rich flavors and add a touch of freshness at the end.
How to Make This Loaded BBQ Chicken Pizza
This pizza comes together in a few simple steps. Let’s get started:
- Step 1: Start by preparing your pizza dough as directed and allowing it to rise. Meanwhile, preheat your pizza stone in the oven at 450°F for at least 30 minutes.
- Step 2: Roll or stretch out the dough to fit your pizza stone. If you don’t have a pizza peel, sprinkle cornmeal directly onto the heated stone, and work quickly to build your masterpiece on the stone itself.
- Step 3: Brush the edges of your dough with olive oil. Spread BBQ sauce over the top, leaving a border for the crust. Sprinkle half of the mozzarella cheese, followed by shredded chicken, bell peppers, red onion, and pecorino romano.
- Step 4: Add more mozzarella on top and season with salt and pepper. Bake for 15–20 minutes, or until the crust is golden and the cheese is bubbling.
- Step 5: Once out of the oven, garnish with chopped cilantro, scallions, and an extra drizzle of BBQ sauce. Let your pizza cool for a few minutes before slicing and serving.
Storage Options
Leftovers? Lucky you! Store any cooled slices in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices in foil or plastic wrap before placing them in a freezer-safe bag for up to 2 months. Reheat refrigerated slices at 350°F for about 10 minutes until warmed through, or thaw frozen pizza overnight in the fridge and reheat similarly.
Variations and Substitutions
Want to put your own spin on this pizza? Here are a few fun ideas:
- Spicy BBQ: Use a hot BBQ sauce and sprinkle some red pepper flakes on the pizza before baking for an extra kick.
- Vegetarian: Swap out the chicken for grilled veggies like zucchini or mushrooms and still keep it totally satisfying.
- Cheese Lover’s Delight: Add some smoked gouda or sharp cheddar to your cheese mix – it complements the BBQ sauce beautifully.
What to Serve with This Loaded BBQ Chicken Pizza
This pizza is amazing solo, but pairing it with the right sides turns it into a feast:
- Mixed Green Salad: A fresh salad with a tangy vinaigrette balances out the richness of the pizza.
- Garlic Knots: Soft, buttery knots are perfect for soaking up any leftover BBQ sauce on your plate.
- Grilled Corn on the Cob: Sweet corn with a little char pairs deliciously with the smoky flavors of the pizza.
- Chicken Tortilla soup: Chicken, black beans, hominy, fire-roasted tomatoes, poblanos, and crispy tortilla strips come together for the coziest bowl of comfort.
FAQ
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Q: Can I make this pizza without a pizza stone?
A: Absolutely! A baking sheet works just as well. Preheat it in the oven to help replicate that crispiness you’d get from a stone.
Q: Can I use store-bought dough?
A: Definitely! While homemade is always fun (and tastier), store-bought dough is totally fine and will still result in a delicious pizza.
Q: How do I prevent a soggy crust?
A: Be sure to preheat your baking surface, and don’t overload your pizza with sauce. Too many wet ingredients can lead to sogginess, so stick to the amounts listed!
Loaded BBQ Chicken Pizza
Ingredients
For the Pizza Dough
- 1 package (7 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 cup (240 ml) warm water
- 1 tbsp (15 g) kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 3 cups (375 g) bread flour plus more for dusting
For the Pizza
- cornmeal for sprinkling
- olive oil for brushing
- 1/4 cup (60 ml) BBQ sauce plus more to finish
- 1 3/4 cup (175 g) shredded mozzarella cheese
- 2 cups (280 g) shredded cooked chicken
- 1 (120 g) small green bell pepper thinly sliced
- 1/2 (50 g) small red onion thinly sliced
- 1/2 cup (50 g) shredded pecorino romano cheese
- kosher salt & freshly ground black pepper
- 1 small handful (10 g) cilantro chopped
- 1 (10 g) scallion, white & light green parts thinly sliced
Equipment
- Pizza Stone
- Baking sheet
- Stand Mixer (optional)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and warm water. Let stand 5-10 minutes until the yeast blooms (it will look foamy).
- With the mixer on low, add the salt and olive oil. Start adding the flour slowly, until it has all been incorporated. Turn the mixer up to medium and mix for a few minutes, stopping occasionally to scrape the dough off the hook. If the dough is sticky, add more flour; too crumbly, add more water, always in small amounts. Once the dough gathers around the hook, turn it out onto a floured surface.
- Fold the dough over itself a few times and form into a ball. Place into a large, lightly oiled bowl and turn to coat. Cover with a damp towel or plastic wrap. Set in a warm place to rise until doubled in size, about an hour.
- For the Pizza: While the dough is rising, place a pizza stone in the oven and preheat to 450ºF (230ºC). The longer it preheats, the better.
- On a floured surface, roll or pat out the dough to fit your pizza stone. If using a pizza peel, sprinkle it with cornmeal and place the dough on top. If assembling directly on a hot stone, sprinkle cornmeal directly on the stone and add dough (be sure to prep ingredients ahead and work quickly).
- Brush the outer edge of the dough with olive oil. Spoon enough BBQ sauce on the dough to coat generously, leaving an inch for the crust. Sprinkle with salt. Top with mozzarella, chicken, bell pepper, onion, and pecorino. Sprinkle with more salt and black pepper.
- Transfer the pizza to the oven and bake for 15-20 minutes, until the crust is golden brown, cheese is melted, and toppings are cooked.
- Once out of the oven, top with cilantro, scallion, and an extra drizzle of BBQ sauce. Allow to cool 5 minutes before slicing.
