BBQ Chicken Sheet Pan Pizza [Your Next Pizza] |In Four Easy Steps|

What about BBQ chicken for your next pizza?! This recipe uses leftover cooked chicken and balances sweetness with heat with a hickory BBQ sauce. Press the dough into the pan, add the toppings, and you’re good to go!


1 jalapeño, thinly sliced
1/2 red onion, thinly sliced
6 ounces (about 1 1/2 cups) shredded mozzarella cheese, divided
1 cup BBQ sauce, such as Hunt’s Hickory BBQ Sauce
2 cups cooked shredded chicken
2 tablespoons olive oil
1 pound pizza dough, store-bought or homemade, room temperature (See Recipe Note)


1 Preheat the oven to 450ºF. Place a rack in the lowest position.
2 Stretch the dough onto the baking sheet: In the center of the baking sheet place the dough and with the oil drizzle it. Turn the dough to coat it well, over the baking sheet spread some of the oil.
Stretch the dough until it reaches the edges of the baking sheet, being careful not to rip any holes in the dough. If it springs back or is difficult to stretch, this usually means that the dough is too cold. To remedy the situation, cover with plastic wrap and let rest for 10 minutes before continuing.
3 Top the pizza: Mix together the barbecue sauce and shredded chicken in a bowl, then spread evenly over the pizza dough, leaving a little bit of a border around the pizza.

Sprinkle evenly with two-thirds of the cheese, scatter the red onion and then the jalapeño, and then sprinkle with the remaining cheese. (I like to have cheese both under and over the toppings, but you can assemble it however you choose.)

4 Bake the pizza: Set the pan on lowest shelf of the oven and until the cheese melts bake it and the pizza is golden brown, about 15 minutes. Cut into squares and serve hot.
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