BBQ chicken pizza
A crisp sheet pan crust with tangy barbecue sauce, smoky chicken, melted mozzarella, red onion and fresh cilantro.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.48 a serving
- 640 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 package pizza dough
- ¾ lb chicken breasts, cut into small pieces
- ½ cup bbq sauce, divided
- 1½ cups shredded mozzarella
- ¼ red onion, thinly sliced
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil, divided
- ¼ tsp salt
Each serving has about 640 calories, 39 g protein, 70 g carbs and 22 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No shredded mozzarella? Provolone slices work.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and rub a with 1 tablespoon of oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Unroll the dough on the pan and press it out to the edges, then 6 to 7 minutes, until just set.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 6 min 30 sec
Dolly’s tip: Baking the crust first keeps the middle from going soggy under the sauce.Heat the rest of the oil in a over medium-high and cook the chicken with the salt 5 to 6 minutes, until the biggest piece reads 165°F. Wash your hands and board.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 5 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the chicken with 2 tablespoons of the BBQ sauce.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread the rest of the BBQ sauce over the crust, then scatter the mozzarella, chicken and onion over the top.
10 to 12 minutes, until the crust is and the cheese bubbles.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Scatter the cilantro over, let it sit 2 minutes, and cut into squares.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
