Barbecue Chicken Pizza

This recipe for Barbecue Chicken Pizza first appeared on Taste As You Go in 2008. An updated version then appeared in 2011. It appears here with slight modifications and updated photos.

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There have been definite points in time when I couldn't leave well enough alone. (I'm sure the perfectionists out there can understand where I'm coming from.) Take this recipe for Barbecue Chicken Pizza, for example. This was one of the very first recipes I shared on Taste As You Go. And, even though I've already shared an updated version of the recipe, I wasn't happy with it.

Hence this post now.

Yes, I'm sharing the recipe yet again. But, as I was editing these photos, that familiar dissatisfaction began creeping up. These photos aren't exactly what I want either. So... I wouldn't put it past me to try photographing this particular pizza for the fourth time in a few years.

One of the biggest differences between this version and previous ones is the use of pizza dough. In the earlier recipes, I relied on pre-baked pizza crust, but I have since come around on that. I haven't reached the point of making pizza dough from scratch each week... but I do like using the fresh dough you can find in the grocery store. The resulting pizza is so much tastier and I prefer the texture of the crust.

For the most part, the actual method of assembling the pizza remains the same. Roll out the dough and spread your favorite barbecue sauce on top.

Barbecue Chicken Pizza | Taste As You Go

Top with a mixture of diced chicken and sauteed bell peppers and onions.

Sprinkle with some chopped fresh cilantro and smother with shredded cheese. Then slide that bad boy into the oven to bake.

Over time, we've discovered that baking our pizza at 500°F on the bottom rack for 10-11 minutes produces the crispy bottom and chewy outer crust that we like. But don't feel you have to follow those specifications for your pizza. Bake it up the way YOU like it!

Just one tip with this pizza -- when you take it out of the oven, allow it to rest for a few minutes before slicing. This will help prevent all of the toppings from sliding off (and burning your face!) when you bite into it. ;-)

Barbecue Chicken Pizza

Recipe by Taste As You Go | Printable Recipe

This pizza recipe for Barbecue Chicken Pizza is great as-is and even better when it's spiced up with spicy barbecue sauce and/or sliced jalapeno peppers on top!

Bake Time: 10-11 minutes

  • 2 tablespoons extra-virgin olive oil
  • 2 boneless, skinless chicken breast halves (I've also used 1 - 1.5 pounds of chicken tenders)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound fresh pizza dough
  • 1 cup prepared barbecue sauce
  • 1 cup chopped red bell pepper
  • 1 cup chopped white onion
  • 1/2 cup fresh cilantro, chopped
  • 2 cups shredded Mexican blend cheese (I've also used a combination of Mexican blend cheese and mozzarella)

  1. Preheat oven to 500°F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes.
  3. Season both sides of each chicken breast half with salt and pepper. Place the chicken in the skillet and cook for 4-6 minutes. Turn and cook for another 4-6 minutes, or until golden brown. (You'll want the internal temperature of the chicken to reach 165°F.) Remove the chicken from the skillet and set aside to cool.
  4. Wipe the skillet clean with a paper towel. Heat the remaining tablespoon of olive oil in the skillet over medium heat for 2 minutes. Saute the bell peppers and onions until tender to personal preference. Set aside.
  5. Roll out the pizza dough and place on prepared baking sheet. Spread the barbecue sauce in an even layer over the dough.
  6. Dice the chicken and place into a medium bowl. Mix with the sauteed vegetables.
  7. Spread the chicken and vegetable mixture onto the crust.
  8. Sprinkle the chopped cilantro on the top and then top everything with the shredded cheese.
  9. Bake the pizza on the bottom rack for 10-11 minutes, or until the cheese is melted and bubbly. Allow the pizza to rest at least 5 minutes before slicing and serving.


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