Name: BBQ Chicken Pizza
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2.5 cup all-purpose flour; 0.75 cup warm water; 0.5 tsp instant yeast; 0.5 tsp salt; 2 tbsp olive oil; 0.75 lb chicken breast; 1 whole yellow onion; 0.5 cup barbecue sauce; 1 cup sharp cheddar cheese; 1.5 cup mozzarella cheese; 2 tbsp fresh cilantro; 0.25 tsp red pepper flakes

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385 cal24g protein32g carbs18g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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BBQ Chicken Pizza

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Pizza25 minComfortable cook

Serves−2+· written for 2 — change it and the ingredients follow

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Ingredients

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store-bought pizza doughroom temperature1 lb

rotisserie chickenor equal weight in frozen cooked chicken1 whole

yellow onion1 whole

barbecue sauce0.75 cups

sharp cheddar cheeseshredded1 cup

mozzarella cheeseshredded1.5 cups

fresh cilantroGarnish2 tbsp

red pepper flakes0.25 tsp

olive oil1 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Preheat oven to 475°F. Place pizza stone inside and heat for at least 15 minutes.

2Slice onion into thin strips. Heat olive oil in a cast iron skillet over medium-high heat and cook onions, stirring occasionally, until golden and soft, about 8 minutes. Set aside.

3Shred rotisserie chicken by hand, removing skin and bones. Toss diced chicken with barbecue sauce to coat well.

4Stretch store-bought dough on parchment paper into a 12-inch round. Transfer to the pizza stone.

5Spread a thin layer of barbecue sauce on the dough, leaving a half-inch border.

6Scatter caramelized onions and BBQ chicken over the sauce. Top with cheddar and mozzarella, leaving some space at the edges.

7Bake for 12–14 minutes until crust is golden and cheese is melted and bubbling.

8Sprinkle with fresh cilantro and red pepper flakes. Slice and serve hot.