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Last night I made this BBQ Chicken Pizza that had my whole family fighting over the last slice. There's something magical about that combo of sweet tangy sauce melty cheese and juicy chicken on a crispy crust. I love watching everyone's faces light up when they smell it coming out of the oven. This recipe has seriously upped our pizza night game.
Why This Pizza Rocks
I originally started making this pizza because we were tired of the same old pepperoni. The mix of sweet BBQ sauce with gooey cheese just works. What I love most is how easy it is you can use leftover chicken or grab a rotisserie from the store. My kids now beg for pizza night and even help sprinkle on the toppings. It's become our Friday night tradition.
Shopping List
- Pizza crust: Make your own if you've got time or grab one from the store no judgment here.
- BBQ sauce: Pick your favorite brand the sauce makes the pizza.
- Cooked chicken: Rotisserie chicken is my go-to time saver.
- Mozzarella cheese: Get the good stuff and shred it yourself.
- Red onion: Slice it super thin nobody wants big chunks.
- Cilantro: Adds that fresh pop of flavor at the end.
Let's Make Pizza
- Start with your crust:
- Roll out that dough and pop it in a hot oven at 450°F for about 6 minutes. Trust me on this pre-bake it makes such a difference in getting that perfect crispy bottom.
- Sauce it up:
- Grab your favorite BBQ sauce and spread a nice thin layer all over. Don't go too heavy or it'll get soggy my kids learned that one the hard way.
- Chicken time:
- Mix your shredded chicken with a bit more BBQ sauce this really gets the flavor in there. Spread it all over making sure every bite will have some.
- Build those layers:
- First goes a good handful of cheese then scatter those paper thin onions around. Add your saucy chicken then top with more cheese because let's be real there's no such thing as too much cheese.
- Final stretch:
- Back in the oven it goes for about 10-15 minutes. You want that crust golden brown and that cheese getting all bubbly and amazing.
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Tips From My Kitchen
Listen I've made this pizza probably a hundred times and learned a few things along the way. That pre-bake step is crucial don't skip it or you'll end up with a floppy middle. When I'm running late I grab a rotisserie chicken from the store and it works perfectly. Keep those onion slices super thin nobody wants to bite into a big chunk of raw onion. Save the cilantro for after it comes out of the oven fresh herbs taste so much better. Oh and resist the urge to pile on too many toppings I know it's tempting but trust me less is more here.
Switch It Up
Some nights I love playing around with different toppings. My daughter begs for pineapple pieces and honestly it works so well with the BBQ sauce. My husband's favorite version has crispy bacon bits scattered on top. Sometimes I throw on some crumbled blue cheese at the end it gets all melty and adds this amazing tang. When we're feeling spicy I'll add some fresh jalapeños on half the pizza. The great thing about making pizza at home is you can really make it your own.
Make It Ahead
Life gets crazy busy so I've figured out some shortcuts. When I know we've got a hectic week ahead I'll prep everything the day before. I'll roll out and pre-bake the crust then top it with everything except the fresh herbs. Cover it tight with plastic wrap and pop it in the fridge. Next day all I have to do is slide it into a hot oven until it's bubbly. The kids think I'm some kind of kitchen magician but really I'm just planning ahead. Works like a charm every time.
Saving Those Leftovers
Okay let's talk about leftover pizza if there is such a thing in your house. Mine usually disappears pretty quick but sometimes I make extra on purpose for lunch the next day. Pop those slices in an airtight container and they'll stay good in the fridge for about 3 days. Whatever you do don't use the microwave unless you like soggy pizza. Instead stick it in the oven at 375°F for a few minutes. It'll crisp right back up almost as good as fresh. If you're really thinking ahead you can wrap individual slices in foil and freeze them. They're perfect for those nights when you're too tired to cook just heat them straight from frozen.
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Your Pizza Your Rules
This is where the fun really starts. Some nights I switch up the sauce maybe use a spicy chipotle BBQ or that honey BBQ sauce my kids are obsessed with. Last weekend I tried it with leftover pulled pork instead of chicken and wow just wow. My neighbor adds fresh arugula right when it comes out of the oven and the way it wilts slightly from the heat is incredible. Sometimes I'll sprinkle some green onions on top or drizzle a little extra BBQ sauce in a zigzag pattern to make it look fancy. That's the beauty of making pizza at home you get to call the shots. The kitchen is your playground and this recipe is just the beginning.
Frequently Asked Questions
- → Can I use different cheese?
While mozzarella is traditional, you can mix in other cheeses like cheddar or monterey jack. Just make sure to keep some mozzarella for that classic pizza stretch.
- → Why prebake the crust?
Prebaking ensures the crust gets crispy on the bottom. Without this step, the toppings can make the center soggy.
- → What kind of BBQ sauce works best?
Any BBQ sauce you enjoy eating will work well. Sweet and smoky varieties are popular, but you can use spicy or honey BBQ if you prefer.
- → Can I use raw chicken?
While rotisserie chicken is recommended, you can cook and shred chicken breasts yourself. Just make sure they're fully cooked before adding to the pizza.
- → How do I store leftover pizza?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.