Description
How to make homemade BBQ chicken pizza with caramelized onions and fresh cilantro that brings restaurant flavors to your kitchen tonight.
Ingredients
Scale
Pizza Dough
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Chicken and Sauce
- 2 boneless skinless chicken breasts, cooked and shredded
- 1/2 cup BBQ sauce, divided
- 2 tablespoons olive oil
Toppings
- 2 large yellow onions, thinly sliced
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tablespoons butter
- 1 tablespoon brown sugar
- Salt and black pepper to taste
Instructions
- Make Dough: Dissolve yeast and sugar in warm water for 5 minutes until foamy. Mix with flour, salt, and olive oil until dough forms. Knead 8 minutes until smooth and elastic.
- Caramelize Onions: Cook sliced yellow onions in butter over medium-low heat for 25-30 minutes, stirring occasionally. Add brown sugar in final 5 minutes until golden and jammy.
- Prepare Chicken: Toss shredded chicken with half the BBQ sauce until well coated. Season with salt and pepper. Set aside while dough rises and onions finish cooking.
- Shape Pizza: Roll risen dough into 14-inch circle on floured surface. Transfer to greased pizza pan or baking sheet. Create small rim around edges for containment.
- Add Toppings: Brush crust with olive oil, spread remaining BBQ sauce, then layer mozzarella, cheddar, chicken, and caramelized onions. Don’t overload or crust gets soggy.
- Bake Pizza: Bake at 475°F for 12-15 minutes until crust is golden and cheese bubbles. Cool 3 minutes, then top with fresh red onion and cilantro before serving.
Notes
- Don’t rush the caramelized onions; slow cooking creates the best sweet flavor.
- Store leftover pizza in refrigerator for up to 3 days in airtight container.
- Rotisserie chicken can substitute for cooked chicken breasts to save time.
- Pre-bake crust 5 minutes before adding toppings to prevent sogginess.
- Add fresh cilantro after baking to maintain vibrant color and fresh taste.
- Freeze extra dough for up to 3 months for quick future pizzas.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 22g