This spring’s weather has been cold and wet, cutting short many outdoor grilling plans. When the grill stays covered and the craving for barbecue remains, pizza is a perfect solution. I created this Loaded BBQ Chicken Pizza to bring those familiar smoky, saucy flavors indoors—it’s fast, satisfying, and a great way to use leftovers.
Loaded BBQ Chicken Pizza is easy to make and very flexible. Use shredded rotisserie or leftover roasted chicken, or quickly cook a chicken breast just for the pie. Leftover corn and sliced red onion make excellent toppings, but fresh ingredients work just as well. If you host a backyard barbecue and end up with extra chicken or corn, turn those leftovers into a delicious pizza the next day.
TIPS & TRICKS:
- If you need a pizza dough recipe, see the Pizza Dough recipe referenced in the ingredients.
- A pizza stone improves crust texture and browning—it’s worth having if you make homemade pizzas often.
- Use your favorite barbecue sauce. A good bottled sauce saves time when you don’t have homemade sauce ready.
Loaded BBQ Chicken Pizza
A saucy, barbecue-inspired pizza topped with chicken, red onion, corn, and cheese.
20 minutes
18 minutes
38 minutes
Ingredients
- Pizza Dough for 1 large pizza
- 3/4 cup of your favorite barbecue sauce
- 1 1/2 cups cooked, shredded chicken
- 1/3 cup red onion, thinly sliced
- 1 corn on the cob, cooked and cut off the cob
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Parsley for garnish
- Cornmeal for the pizza stone
Instructions
- Place a pizza stone on the middle oven rack and preheat the oven to 450°F.
- In a small bowl, toss the shredded chicken with 1/4 cup of the barbecue sauce so it is evenly coated.
- When the stone is hot, roll out the pizza dough on a well-floured surface. Remove the hot stone from the oven, sprinkle it lightly with cornmeal, and transfer the stretched crust onto the stone (use caution, it will be hot).
- Spread the remaining barbecue sauce across the crust with the back of a spoon. Sprinkle the mozzarella and half the cheddar over the sauce. Distribute the seasoned chicken, then add the sliced red onion and corn. Top with the remaining cheddar.
- Bake for 15–18 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Garnish with chopped parsley, slice, and serve.
Notes
*To quickly cook corn on the cob, wrap an unshucked ear in damp paper towels and microwave for about 3 minutes. Let it cool, then carefully cut the kernels from the cob.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 379Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 962mgCarbohydrates: 41gFiber: 2gSugar: 15gProtein: 20g
Nutritional data is automated; final values will vary based on ingredients and portion sizes used.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more pizza ideas? Try the Cheesy Buffalo Chicken Pizza or the Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella.
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