Let me tell you about the pizza that changed my weeknight dinner game forever. This isn’t just any pie—it’s a BBQ Chicken Pizza with Red Onions and Cilantro, where every bite sings with smoky sweetness, sharp onion crunch, and the bright confetti of fresh herbs. I still remember the first time I pulled this golden beauty from the oven—the way the cheese stretched like taffy, how the cilantro perfume hit my nose before I even took a bite. Now it’s my secret weapon for turning “What’s for dinner?” into “When can we have this again?”

Recipe Overview

Why This Recipe Works

Flavor fireworks: It’s that magical moment when sticky BBQ sauce, savory chicken, and zippy cilantro collide on your tongue.
Real-life friendly: Uses shortcuts like pre-cooked chicken and store-bought dough without sacrificing soul.
Your canvas, your rules: Swap cheeses, play with heat levels, or go wild with toppings—I’ll show you how.

The Story Behind the Sauce

Back in the ’80s, some genius in California looked at their BBQ leftovers and had a lightbulb moment. What if we took everything we love about smoky, saucy meats and threw it on pizza dough? The result became an American classic—a beautiful mashup of Italian tradition and backyard cookout vibes.

Essential Ingredients & Tools

Ingredients for the Dough

1 lb (450g) pizza dough (homemade if you’re feeling fancy, store-bought when life happens)
1 tbsp olive oil (for that golden halo around the crust)
1 tbsp cornmeal (the unsung hero that gives your pizza that satisfying crunch)

Ingredients for the BBQ Chicken

2 cups (10–12 oz/280–340g) cooked, shredded chicken breast (rotisserie chicken is your friend here)
1/2 cup BBQ sauce (go for something with a little molasses depth)

Ingredients for the Toppings

1/2 cup red onion, sliced so thin you could read through it
1 1/2 cups shredded mozzarella (the glue that holds our delicious universe together)
1/4 cup chopped fresh cilantro (don’t you dare substitute dried—I’ll know)
1/2 cup additional BBQ sauce (for painting your edible canvas)

Tools You’ll Need

Pizza stone or baking sheet (the difference between good and “holy wow” crust)
Rolling pin (or an empty wine bottle in a pinch—we’ve all been there)
Basting brush (for that olive oil magic)
Pizza peel (optional but satisfying—like flipping pancakes with confidence)

Serves: 4 hungry humans | Prep: 20 min | Cook: 15 min | Total: 35 min

How to Make BBQ Chicken Pizza with Red Onions and Cilantro

Preheat Like You Mean It
Crank that oven to 500°F (260°C)—yes, really. If using a pizza stone, let it preheat for a full 45 minutes (a baking sheet needs 15). This isn’t just hot—it’s wood-fired-oven-level heat that’ll give your crust those leopard spots we all crave.
Chicken TLC
In a bowl, give your 2 cups of shredded chicken a saucy hug with 1/2 cup BBQ sauce. Let them get acquainted for 10 minutes. This isn’t just flavor insurance—it keeps the chicken juicy against the oven’s fierce heat.
Dough Whispering
On a floured surface, roll your 1 lb (450g) pizza dough into a 12–14-inch circle, turning it like a steering wheel to keep things even. Transfer to a cornmeal-dusted peel—those little grains are like edible ball bearings for your pizza.
Architectural Layers
Paint the crust edges with 1 tbsp olive oil (this is where the flavor lives). Spread 1/2 cup BBQ sauce like you’re applying the perfect coat of nail polish—thin and even. Then comes the 1 1/2 cups mozzarella, followed by your saucy chicken and those transparent red Onion Rings.
The Big Bake
Slide your creation onto the screaming-hot stone. In 12–15 minutes, you’ll have a crust that sings when tapped and cheese that bubbles like a science experiment. Rotate halfway if your oven has a hot spot (we all have our quirks).
The Grand Finale
Out of the oven, shower your pizza with 1/4 cup cilantro—the green confetti that makes everything pop. Let it rest 5 minutes (torture, I know) so the cheese can set. Then slice with a pizza wheel—sawing with a knife is for sandwiches, not works of art.

Pro Technique

Here’s the truth most recipes won’t tell you: that 500°F+ pizza stone isn’t just hot—it’s a moisture-sucking powerhouse that flash-evaporates water from your dough’s surface, creating a crisp shell while keeping the inside airy. And that 1 tbsp cornmeal? It’s not just for sliding—it creates microscopic air pockets under your crust for maximum crisp. For the ultra-paranoid (like me), pre-bake the naked dough for 3 minutes—it’s like putting on rain boots before a storm.

Chef’s Wisdom

Listen close, because this changed my pizza life: wet ingredients are sneaky saboteurs. Spread 1/2 cup BBQ sauce thinner than you think (1/8-inch max), and always drain excess marinade from chicken. Cheese goes down first—it’s your moisture bodyguard. And those 1/2 cup red onions? Slice them so thin they practically dissolve—you want their sharpness without the crunch.

Storage & Freshness Guide

Fridge Storage

Cool slices completely, then layer in an airtight container with parchment between slices (like putting sheets between your good china). Good for 3 days. Reheat at 375°F (190°C) for 5–8 minutes—microwaving is a crime against crust.

Freezer Magic

Wrap slices in foil + plastic wrap (like bundling a baby for winter). Freeze up to 1 month. Reheat from frozen at 400°F (200°C) for 10–12 minutes, uncovering halfway.

Resurrection Tricks

For day-old pizza, sprinkle crust with water before reheating—the steam revives without sogginess. Or crisp the bottom in a dry skillet over medium-low heat—it’s like CPR for pizza.

Nutrition Profile

This isn’t health food, but it’s not guilt either—it’s balance. The chicken brings protein, mozzarella offers calcium, and cilantro? That’s your antioxidant boost.

Nutrient	Amount per Serving
Calories	650
Protein	35g
Carbohydrates	75g
Fat	25g
Fiber	3g

Ingredient Variations and Their Impact

Whole Wheat Wonder

Swap: Whole wheat dough for a nutty depth and +2g fiber/serving.
Pro Move: Add 1 tsp honey to dough—it tames whole wheat’s bitterness like a charm.

Porky Paradise

Swap: Shredded pulled pork for chicken—fattier, richer, more decadent.
Pro Move: Toss pork with vinegar-spiked BBQ sauce for tangy contrast.

Smoke Show

Swap: Half the mozzarella for smoked Gouda—like adding a campfire to your pizza.
Pro Move: Pair with caramelized onions—sweet meets smoky in perfect harmony.

Vegan Virtuoso

Swap: Shredded young jackfruit (canned in water)—it mimics chicken’s texture eerily well.
Pro Move: Marinate in liquid smoke + BBQ sauce for meaty illusion.

Spicy Rebellion

Swap: Chipotle BBQ sauce for regular—smoky heat that builds with each bite.
Pro Move: Top with pickled jalapeños for bright, acidic crunch.

Perfect Pairings

Complementary Dishes

Garlic Knots: Buttery, garlicky coils that beg to be dragged through leftover BBQ sauce. The richness of the dough balances the pizza’s smokiness, while the garlic adds a punchy contrast.
Kale Caesar Salad: The creamy dressing and crisp greens cut through the pizza’s richness like a refreshing palate cleanser.

Drinks

IPA Beer: A West Coast IPA’s citrusy hops dance with the sweet BBQ sauce, creating a flavor symphony. The bitterness cuts through the richness, making each bite feel like the first.
Sparkling Agua Fresca: A cucumber-lime version acts like a spa day for your palate—light, effervescent, and perfectly refreshing between bites.

Something Sweet

Grilled Pineapple: Skewers of caramelized fruit echo the pizza’s charred edges, offering a sweet counterpoint that feels like dessert and side dish in one.
Dark Chocolate Gelato: A small scoop provides a bitter-sweet finale without overwhelming your taste buds—think of it as the perfect period at the end of your meal.

FAQs

Q: Can I use raw chicken?
A: Absolutely not—always cook chicken to 165°F (74°C) first. Food safety isn’t sexy, but salmonella is worse.
Q: Why is my crust chewy?
A: Your oven’s lying to you. Use a thermometer—500°F isn’t a suggestion, it’s the law.
Q: Can I prep components ahead?
A: Smart thinking. Keep everything separate—assemble just before baking for maximum freshness.

BBQ Chicken Pizza with Red Onions and Cilantro

Cost Level $$

Category Pizza

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 35 minutes

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Make this irresistible BBQ Chicken Pizza with Red Onions and Cilantro—smoky, cheesy, and loaded with bold flavors. Perfect for pizza night! Try it tonight!

Ingredients

For the Dough

1 lb pizza dough (450g)
1 tbsp olive oil
1 tbsp cornmeal

For the BBQ Chicken

2 cups cooked, shredded chicken breast (10–12 oz/280–340g)
1/2 cup BBQ sauce

For the Toppings

1/2 cup thinly sliced red onion
1 1/2 cups shredded mozzarella
1/4 cup chopped fresh cilantro
1/2 cup additional BBQ sauce

Instructions

01
Preheat oven to 500°F (260°C) with pizza stone for 45 min (or baking sheet for 15 min).
02
Toss 2 cups shredded chicken with 1/2 cup BBQ sauce; let marinate 10 min.
03
Roll 1 lb (450g) pizza dough into 12–14-inch circle on floured surface; transfer to 1 tbsp cornmeal-dusted peel.
04
Brush crust edges with 1 tbsp olive oil. Spread 1/2 cup BBQ sauce thinly, leaving 1-inch border.
05
Layer 1 1/2 cups mozzarella, BBQ chicken, and 1/2 cup red onions.
06
Bake 12–15 min until crust is golden and cheese bubbles.
07
Top with 1/4 cup cilantro; rest 5 min before slicing.

BBQ Chicken Pizza with Red Onions and Cilantro

Why This Recipe Works

The Story Behind the Sauce