Mouthwatering BBQ Chicken Pizza

My go-to for low-key Friday hangs with my crew is tossing together this easy BBQ chicken pie. Instead of the usual red sauce, I mix tangy barbecue with rich ranch for a punchy, creamy base that really pops with tender chicken, melty cheese, and sharp red onion. Making the dough from scratch is fast and weirdly fun. Trust me, it feels extra good knowing you made the whole thing yourself.

The first time I pulled this off was a bare fridge night when I needed something special. The whole family wiped it out in no time. Now it’s on repeat every few weeks because everyone begs for it.

Delicious Ingredients

• Cilantro: Chop a bunch for topping later—it adds brightness right at the finish
• Jalapeno: Like your food spicy? Grab a firm one, slice it thin, and sprinkle over for heat
• Red onion: A nice sharp onion sliced into thin half-moons gives color and bite
• Cheddar cheese: Shred some sharp cheddar for that bold taste and orange pop
• Mozzarella cheese: Whole-milk shredded mozzarella melts into gooey strings—it’s the best for this
• Ranch dressing: Find a creamy ranch, not too tart or runny so it stays put over the pie
• Spicy BBQ sauce: Try out a couple for your fave smoky kick; taste first before drizzling
• Fresh lime juice: Squeeze this over the chicken—it perks up the whole thing
• Chicken breast: Choose firm ones without a lot of extra water for the juiciest result
• Olive oil: Adds flavor to both dough and chicken, makes the edges golden too
• Salt: Pulls every flavor together and keeps it tasty, don’t skip it
• Bread flour: High protein stuff gives a chewier crust but all-purpose is fine in a pinch
• Sugar: Feeds the yeast which helps get the dough all puffy and golden brown
• Yeast: Check that it’s fresh for a solid rise—a little packet is all you need
• Warm water: Make sure it’s warmer than your wrist to wake up the yeast and get things going

Simple How-To

Finish and chow down:

Scatter chopped cilantro while it’s hot, cut up, and eat while still melty

Bake:

Bake at 450 degrees for 14 to 19 minutes until bubbly, brown, and crispy

Put pizza together:

Lay out the dough, slather on your BBQ-ranch blend, toss on the cheeses, add chicken, onions, and jalapenos if you like

Mix the sauce:

Stir BBQ sauce and ranch together, taste and adjust creamy or spicy to nail your fave flavor

Cook the chicken:

Heat oil in a skillet, toss in the chicken, and sauté 7–9 minutes until cooked through; season with salt, pepper, and lime juice right before taking off the heat

Rest and shape dough:

Roll the dough into a big circle, fatter at the edges, leave it on the counter for 10 minutes so it’s easy to stretch

Let it rise:

Grease up a bowl, plop in your dough, cover with wrap, and let it puff up for about an hour in a warm spot

Knead the dough up:

In a big bowl toss in your flour, salt, oil, foamy yeast water, and mix with your hands or dough hook—use just enough flour so it’s not sticky. Knead on your counter until it’s smooth and stretchy

Get yeast going:

Stir yeast and warm water in a little bowl, sprinkle in sugar, and let it sit till it gets frothy—about 10 minutes so you know it's working

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I can’t get enough cilantro here; it makes every slice taste zingy and bright. We always gather at the kitchen for this and swap stories over the hot pan. The saucy chicken and gooey cheese never leaves leftovers—people always want seconds!

Storing Leftovers

Pop extra slices in a sealed container in your fridge—they’ll hold up for three days. To reheat, use a baking sheet in a 375 degree oven for about 8 minutes so the crust stays crisp. For freezing, wrap slices up tight and freeze for up to two months. When ready, bake straight from frozen to bring back the fresh-out-of-the-oven feel.

Smart Ingredient Swaps

Save a step with rotisserie chicken or switch in turkey for something different. Don’t dig cilantro? Try fresh parsley instead. Want to mix up the cheese? Pepper jack adds more heat, or try some smoked gouda for bonus flavor. Use whatever barbecue sauce fits your taste—go sweeter if spicy’s not your jam.

Serving Ideas

Pair it with a crisp salad tossed in zingy lime vinaigrette and a chilly glass of iced tea. At parties, set out bowls of toppings so everyone can create their own pizzas. Also works great for picnics—slice it ahead and pack for an easy grab-and-go lunch outside.

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Where It All Began

BBQ chicken pizza really took off in 1980s California pizza places and caught on fast. Smoky chicken, cool creamy sauce, and bold herbs just work. Making it at home means you get it exactly the way you want every time.

Recipe FAQs

→ How do I get a crunchier crust?

Let your oven get super hot, then slide the pizza onto a hot stone and bake 14 to 19 minutes. You’ll end up with a crisp, golden base.

→ Can I swap the chicken breast for something else?

Definitely! Leftover chicken from last night or rotisserie chicken saves time and tastes just as good here.

→ What if I don’t have ranch dressing?

Garlic aioli is a tasty stand-in, or just skip the ranch and enjoy the extra tang from barbecue sauce alone.

→ How can I tweak the spiciness?

Go with spicy or milder BBQ sauce and toss on more (or less) jalapeno slices depending on how hot you want it.

→ Is it alright to prep the dough, then chill it?

Absolutely. Make the dough a day early, cover, and keep it in the fridge up to 24 hours. Let it warm up before shaping.

→ Any other toppings you’d recommend?

Red onion, fresh cilantro, and jalapeno keep it classic. For more color and flavor, pile on corn, bell peppers, or other veggies you’re into.