BBQ Chicken Pizza is a combination of smoky bbq sauce, bubbly mozzarella, fried chicken, thinly sliced onion, fresh tomato & cilantro, that gets finally drizzled with bbq sauce and ranch dressing. It’s surprisingly different, delicious, and so fun.Jump to Recipe
I don’t know how using BBQ sauce on a flatbread or pizza first came about, but I’m going to say it was a happy accident, just like the creation of chocolate chip cookies. The combination of these ingredients is almost on a bizarre level, but they work so well. This pizza takes me back to half-priced appetizers of boneless BBQ chicken wings with ranch dressing, flatbreads, and spinach dip. In other words, it’s so fun it tastes like college.
If you’ve never had bbq chicken pizza before, stay with me here. I know initially, it sounds a bit like putting pineapple on pizza, but this jives a whole lot more in my opinion. The flavor combinations are surprisingly satisfying. You get the bubbly mozzarella, sweet and smoky bbq sauce, sharp onion, fresh tomatoes and cilantro, greasy and juicy fried chicken, and the refreshing ranch dressing to top it all off. If it sounds a little out there, it’s because it is. But if you’ve tried this flavor combo before you know it’s actually quite addicting.
WHAT IT’S GOOD FOR
There’s no reason BBQ Chicken Pizza should be saved only for something fun – like a party, tailgating, or just the weekend. It’s macro-friendly enough that this pizza can become a weekday staple. Plus, how fun would it be to have pizza in the middle of the week?
In addition, the dough is a no yeast dough, so it doesn’t need time to rise. The dough is surprisingly just a combination of Greek yogurt and flour. This flavor is not imparted onto the dough whatsoever. But it does lighten the dough and make it higher in protein. It rises with the help of some baking soda. This makes it quite flexible to bring it together.
The only other ingredients that need to be assembled are the chicken cutlets. If you have some prepared chicken cutlets in the freezer, you could totally use them as a shortcut. But otherwise, the chicken is simple since there are only two to make.
If you’re making this pizza for a lot of people you could cut it into smaller squares or strips to serve alongside appetizers. You can also make this alongside other pizza flavors, like this Homemade NY Style Pizza & White Pesto Pizza with Mushrooms.
LET’S MAKE BBQ CHICKEN PIZZA
- Make the dough – do this by combining the yogurt and flour in a bowl with some baking soda & salt.
- Bread and cook the chicken cutlets – some egg wash, breadcrumbs, followed by some quick pan frying.
- Lay the sauce & cheese – spread bbq sauce all over the dough and then sprinkle the shredded mozzarella all over the sauce
- Toppings for baking – add the sliced chicken, thinly sliced red onion
- Bake for 12-15 minutes
- Finish – add the fresh toppings (cilantro and tomato) and drizzle with sauces (bbq and ranch)
- Slice and enjoy!
Bbq sauce – G Hughes has a phenomenal sugar-free bbq sauce. For a regular & healthier option, I also really love Primal Kitchen or Stubb’s Bbq sauces.
Chicken cutlets – Normally frying up chicken cutlets takes so long, but we’re just doing two thin cutlets for this. Buy them already cut thin for you to save on time.
Greek yogurt dough – This basic dough comes from Skinnytaste. It’s in this Margherita Pizza recipe, but I wanted to use it for this pizza because we’re adding a lot of toppings so I wanted the dough to be lightened up. Otherwise, a regular pizza dough would send the calories and macros for this recipe much higher and out of balance.
To make this recipe with regular pizza dough: make sure you allow adequate time for the dough to rise, then knead it out onto the baking pan. Par bake at 425, but only for 5 minutes. Then follow directions as is, but increase the final baking time to 20 minutes.
One slice of pizza contains 216 calories, 16 grams of protein, 21 grams of carbohydrates, and 7 grams of fat.
REHEATING & STORING
This pizza will keep in the fridge for 2-3 days tightly wrapped before getting too soggy, however, it does freeze well and will keep for longer like that. Reheat on convect bake at 400 for 10 minutes or under a low broil for 10 minutes.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
BBQ Chicken Pizza
- 1 cup nonfat Greek yogurt
- 1 ¼ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ lb chicken cutlets
- 1 egg
- ½ cup breadcrumbs
- 1 tbsp olive oil
- ½ cup sugar free bbq sauce plus 2 tbsp
- 2 cups shredded skim mozzarella
- 1 tomato diced
- 2 tbsp minced cilantro
- 2 tbsp light ranch dressing
- 1 oz thinly sliced red onion
Preheat oven to 425.
In a medium bowl, whisk together the flour, baking powder, and salt. Mix in the Greek yogurt.
The dough will be a little crumbly. If it still feels sticky, add 1 tbsp of flour at a time and knead into the dough.
Lightly dust a clean surface and knead the dough out on the surface. The dough should become smoother and not sticky (it shouldn’t be sticking to your hands either).
On a baking sheet prepared with nonstick spray, spread the dough out working from the center to the edges, until its completely filling the baking sheet. Par bake the dough for 10 minutes. Leave to the side when finished.
Prepare a dredging station for your chicken cutlets. In one shallow bowl, scramble the egg. In another shallow bowl, pour in the breadcrumbs. Pat your chicken cutlets dry and season both sides with salt and pepper. Dredge the chicken through the egg and then the breadcrumbs, coating entirely.
In a small skillet on med-high heat, add the tbsp of olive oil. When its completely hot, add the chicken cutlets. Cook for about 3 minutes per side or until golden brown and crispy. Remove from the pan and rest on a paper towel lined plate.
Spread the ½ cup of bbq sauce all over the dough, leaving a ½ inch border around for crust. Sprinkle the shredded mozzarella evenly on the sauce.
Slice the chicken cutlets into strips after its rested a bit and toss onto the pizza, as well as the red onion. Bake again for 12-15 minutes. The cheese should be bubbly and the middle of the dough should not be soggy.
Sprinkle the tomato and the cilantro all over the pizza. To finish, drizzle the ranch dressing and the remaining 2 tbsp of bbq sauce all over. Slice into 8 pieces and serve.
Reheat on convect bake at 400 for 10 minutes or under a low broil for 10 minutes.
DID YOU MAKE THIS RECIPE?
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