Homemade BBQ Chicken Pizza

Homemade BBQ chicken pizza is my secret weapon for relaxed Friday nights with family. Swapping classic tomato sauce for a zippy blend of spicy barbecue sauce and creamy ranch creates a tangy layer that perfectly complements tender chicken breast, gooey cheese, and pops of red onion. The dough is made from scratch and comes together surprisingly fast, making this pizza extra satisfying.

I first whipped up this pizza when I was low on groceries but craving something special. My family demolished every slice and now we make it every few weeks by popular demand.

Ingredients

• Warm water: This is essential for activating yeast and kickstarting the dough rising process so aim for water just warmer than your wrist
• Yeast: Fresh yeast will give the best rise Check the date for freshness to ensure a good crust
• Sugar: A little sugar feeds the yeast and improves browning
• Bread flour: Choose high protein flour to give your crust the perfect chewiness though all-purpose flour works if that is what you have
• Salt: Enhances every flavor in the dough and balances richness
• Olive oil: Gives the dough tenderness and a golden glow plus a little for cooking chicken
• Chicken breast: Pick firm chicken breasts with no extra moisture for the juiciest bites
• Fresh lime juice: Brightens up the chicken and cuts through the BBQ sauce for balance
• Spicy BBQ sauce: Go for a smoky spicy variety for a punch of flavor I like to taste test a few before I commit
• Ranch dressing: Choose a creamy ranch not too tangy or watery to make sure the sauce hugs the crust
• Mozzarella cheese: Use shredded whole milk mozzarella for the dreamiest melt
• Cheddar cheese: Pick sharp cheddar for more flavor and a pretty orange color in every slice
• Red onion: Look for firm onions that slice into slim half rings for aroma and color
• Cilantro: Fresh leafy cilantro brings a major pop at the end
• Jalapeno: If you like heat choose a firm and shiny pepper and slice thinly for even distribution

Step-by-Step Instructions

Make the yeast mixture:

Combine warm water and yeast in a small bowl Add sugar and let stand for about 10 minutes until foamy so you know the yeast is alive

Mix and knead the dough:

In a larger bowl add flour salt olive oil and your foamy yeast mixture Start with less flour and add more only if the dough is sticky Mix by hand or with a dough hook until it comes together then knead on the counter until you have a smooth and slightly springy ball

Let dough rise:

Oil a clean large bowl and place the dough inside Cover with plastic wrap and set it in a warm spot until doubled in size about 1 hour

Shape and rest the dough:

Turn risen dough onto a floured counter Roll into a big circle a bit thicker at the edges Let it rest uncovered for 10 minutes to relax the gluten

Prepare and cook chicken:

Heat olive oil in a skillet over medium Add chicken pieces and sauté for 7 to 9 minutes stirring so all sides cook through Once there are no pink spots add lime juice salt and pepper stir well and remove from the heat

Make the sauce:

Stir together BBQ sauce and ranch in a small bowl Taste and tweak spicy vs creamy to suit your liking

Assemble pizza:

Place stretched dough on a pizza pan or stone Spread a generous layer of BBQ ranch sauce over the surface Sprinkle mozzarella and cheddar over the sauce followed by cooked chicken then scatter with red onion and sliced jalapeno if you are using it

Bake:

Slide pizza into a hot 450 degree oven Bake for 14 to 19 minutes until the crust is deeply golden and cheese is bubbling and toasty

Finish and serve:

Sprinkle lots of chopped cilantro over the hot pizza Slice and serve while gooey

Pin

Cilantro is my favorite ingredient here because it wakes up every bite with fresh green flavor Every time I make this pizza we crowd around the kitchen island and swap stories until the last crumb is gone The combo of spicy juicy chicken and creamy tangy sauce always brings us back for more

Storage Tips

Store leftover slices in an airtight container in the fridge for up to three days Reheat on a baking sheet in a 375 degree oven for about 8 minutes to keep the crust crisp If freezing wrap individual slices tightly and freeze for up to two months Warm from frozen in a hot oven for best texture

Ingredient Substitutions

You can swap rotisserie chicken to save time or use turkey breast for a different flavor If you do not like cilantro try fresh parsley Switch up the cheese by using pepper jack for added spice or a little smoked gouda for richness Almost any barbecue sauce works but if spicy is not your thing opt for a sweeter one

Serving Suggestions

Serve with a crisp green salad tossed in lime vinaigrette and a big pitcher of iced tea For parties offer a variety of toppings and let guests build their own mini pizzas It is also a great picnic option slice and pack for easy eating outdoors

Pin

Recipe Origins

Barbecue chicken pizza first popped up at California style pizza spots in the 1980s and quickly became a classic The combo of smoky meat creamy sauce and zesty herbs has universal appeal and making it at home means you can tailor every bite to your taste

Frequently Asked Questions About the Recipe

→ How can I make the pizza crust crispier?

Use a preheated pizza stone and bake at a high temperature for 14-19 minutes to achieve a crisp golden crust.

→ Is it possible to substitute the chicken breast?

Yes, rotisserie chicken or leftover cooked chicken works well for convenience and similar flavor.

→ What can I use instead of ranch dressing?

Try garlic aioli or omit ranch for a classic barbecue flavor that highlights the tangy sauce.

→ How do I adjust the spice level?

Choose a mild or spicy BBQ sauce and add or omit jalapeno slices based on your heat preference.

→ Can the dough be made ahead?

Yes, prepare the dough up to 24 hours in advance and store covered in the fridge. Let it come to room temperature before using.

→ What toppings pair well with this pizza?

Red onion, cilantro, and jalapeno are classic, but extra veggies like bell peppers or corn add more flavor and color.