Description

This easy BBQ pizza recipe features a crispy crust topped with smoky-sweet BBQ sauce, shredded chicken, mozzarella, crispy fried shallots, and a zesty smoked paprika-lime crema. It’s a satisfying, family-friendly meal perfect for weeknights or gatherings.

Ingredients

Scale

12.3 oz prepared pizza dough
8.8 oz boneless, skinless chicken breast, cooked and shredded
0.5 cup high-quality, alcohol-free BBQ sauce, divided
6 oz shredded mozzarella cheese
2 large shallots, very thinly sliced into rings
0.5 cup neutral oil (like canola or vegetable)
0.5 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon smoked paprika
0.5 teaspoon fine sea salt, plus more for seasoning
0.25 teaspoon granulated sugar
0.25 cup fresh cilantro or flat-leaf parsley, roughly chopped

Instructions

Prep the Oven: Preheat your oven to 425°F (220°C). If using a pizza stone or steel, place it in the oven during preheating to ensure a crispy crust.
Coat the Chicken: In a medium bowl, toss the shredded cooked chicken with 0.25 cup of the BBQ sauce until evenly coated. Set aside to let flavors meld.
Crisp the Shallots: Heat 0.5 cup neutral oil in a small saucepan over medium-low heat. Add the thinly sliced shallots and fry gently, stirring occasionally, for 8-12 minutes until deeply golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain, then season lightly with a pinch of sea salt.
Whisk the Crema: In a small bowl, whisk together the sour cream, fresh lime juice, smoked paprika, 0.5 teaspoon sea salt, and granulated sugar until smooth and well combined. Set aside.
Roll the Dough: On a lightly floured surface, stretch or roll your pizza dough into a roughly 12-inch (30 cm) round. Carefully transfer the dough to a parchment-lined baking sheet or a pizza peel.
Build Your Pizza: Spread the remaining 0.25 cup of BBQ sauce evenly over the pizza dough, leaving a 0.5-inch (1 cm) border for the crust. Distribute the BBQ chicken mixture over the sauce, then sprinkle generously with the shredded mozzarella cheese.
Bake to Perfection: Carefully slide your loaded pizza onto the preheated oven rack or pizza stone. Bake for 12-18 minutes, or until the crust is golden brown, cheese is bubbly and slightly browned, and toppings are heated through. (If crust is pale, a quick 1-2 minute session under the broiler can crisp it; watch carefully to avoid burning.)
Finish and Serve: Remove pizza from oven and let rest on a cutting board for 2-3 minutes before slicing into 8 wedges. Drizzle the Smoked Paprika-Lime Crema over the slices, scatter the crispy shallots, and finish with a vibrant sprinkle of fresh chopped cilantro or parsley. Enjoy.

Notes

For quick meals, use quality store-bought pizza dough or flatbread and rotisserie chicken. Shred chicken ahead of time and store for 3-4 days in the refrigerator. Distribute toppings evenly for balanced flavor. Prevent soggy crust by ensuring the oven and baking surface are fully preheated, and apply a thin, even layer of BBQ sauce.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 130 g)
Calories: 350 calories
Sugar: 15 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 50 mg

Keywords: easy pizza, BBQ chicken, homemade pizza, weeknight meal, family dinner, crispy shallots, smoked paprika crema, mozzarella, quick meal