BBQ Chicken Pizza With Red Onion and Cilantro

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 30 minutes
1 boneless, skinless chicken breast, about 8 ounces
1 tablespoon olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup barbecue sauce, divided
1 1/2 cups shredded low-moisture mozzarella cheese
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro, added after baking
1 tablespoon cornmeal or flour, for dusting

Do This

1. Heat oven to 500°F with a pizza stone, steel, or heavy baking sheet inside for 30 minutes.
2. Season chicken with olive oil, salt, pepper, and smoked paprika; grill over medium-high heat for 5 to 6 minutes per side, then rest and dice.
3. Stretch dough into a 12-inch round on a cornmeal-dusted peel or parchment-lined baking sheet.
4. Brush dough edge with olive oil, then spread 1/3 cup barbecue sauce over the center.
5. Top with mozzarella, grilled chicken tossed with 2 tablespoons barbecue sauce, and red onion.
6. Bake for 10 to 12 minutes, until the crust is browned and the cheese is bubbling.
7. Rest 3 minutes, sprinkle with fresh cilantro, slice, and serve warm.

Why You’ll Love This Recipe

Smoky, tangy, and cheesy: Barbecue sauce replaces tomato sauce for a sweet-savory base that pairs perfectly with grilled chicken.
Weeknight-friendly: Store-bought pizza dough makes it simple, while a quick grilled chicken breast keeps it fresh and hearty.
Great texture: You get crisp crust edges, melty mozzarella, tender chicken, and a little crunch from thin red onion.
Easy to customize: Use your favorite barbecue sauce, add jalapeños, swap cheeses, or use leftover chicken to save time.

Grocery List

Produce: 1 small red onion, 1 bunch fresh cilantro
Dairy: Low-moisture mozzarella cheese
Meat: 1 boneless, skinless chicken breast, about 8 ounces
Pantry: 1 pound pizza dough, barbecue sauce, olive oil, kosher salt, black pepper, smoked paprika, cornmeal or all-purpose flour

Full Ingredients

For the Grilled Chicken

1 boneless, skinless chicken breast, about 8 ounces
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons barbecue sauce, for tossing the cooked chicken

For the Pizza

1 pound pizza dough, store-bought or homemade, at room temperature for 30 minutes before stretching
1 tablespoon cornmeal or all-purpose flour, for dusting the peel, board, or baking sheet
1 teaspoon olive oil, for brushing the crust
1/3 cup barbecue sauce, for the base
1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces
1/3 cup thinly sliced red onion, about 1/4 small onion
2 tablespoons chopped fresh cilantro, added after baking

Optional Finishing Touches

1 to 2 teaspoons extra barbecue sauce, drizzled lightly after baking
1 pinch crushed red pepper flakes, for heat
1 tablespoon grated Parmesan cheese, for a salty finish

BBQ Chicken Pizza With Red Onion and Cilantro – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, pizza steel, or heavy rimmed baking sheet on the middle rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A very hot surface helps the crust cook quickly and develop a crisp, browned bottom.

While the oven heats, let the pizza dough sit at room temperature for 30 minutes if it has been refrigerated. Room-temperature dough stretches more easily and is less likely to snap back.

Step 2: Season and grill the chicken

Pat the chicken breast dry with paper towels. Rub it with 2 teaspoons olive oil, then season all over with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.

Heat an outdoor grill or grill pan to medium-high heat, about 425°F to 450°F. Grill the chicken for 5 to 6 minutes per side, or until the thickest part reaches 165°F on an instant-read thermometer. Transfer it to a cutting board and let it rest for 5 minutes so the juices settle.

Step 3: Dice the chicken and add extra barbecue flavor

Cut the rested chicken into small bite-size pieces, about 1/2 inch each. Place the diced chicken in a small bowl and toss it with 2 tablespoons barbecue sauce. This keeps the chicken moist and gives every bite that smoky, tangy flavor.

Step 4: Stretch the pizza dough

Lightly dust a pizza peel, large cutting board, or parchment-lined baking sheet with 1 tablespoon cornmeal or flour. Place the dough on the prepared surface and gently press it into a round.

Using your fingertips, push the dough outward from the center, leaving a slightly thicker rim around the edge. Stretch it into a 12-inch round. If the dough resists or shrinks back, let it rest for 5 minutes, then continue stretching.

Step 5: Sauce and top the pizza

Brush the outer edge of the dough with 1 teaspoon olive oil. Spread 1/3 cup barbecue sauce over the center of the dough, leaving a 1/2-inch border around the edge for the crust.

Sprinkle 1 cup of the mozzarella evenly over the sauce. Scatter the barbecue-coated grilled chicken over the cheese, then add the thinly sliced red onion. Finish with the remaining 1/2 cup mozzarella so some of the chicken and onion peek through while the cheese melts around them.

Step 6: Bake until bubbling and browned

Carefully slide the pizza onto the preheated stone, steel, or baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes if your oven has hot spots. The pizza is ready when the crust is deeply golden in places, the cheese is fully melted, and the red onion has softened at the edges.

If you are baking on parchment, check the parchment paper’s heat rating before using it at 500°F. If needed, bake at 475°F for 12 to 14 minutes instead.

Step 7: Finish with fresh cilantro and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better. Sprinkle the hot pizza with 2 tablespoons chopped fresh cilantro. Add a very light drizzle of extra barbecue sauce if you like, then slice into 8 pieces and serve warm.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella can release too much liquid and make the pizza soggy. Shredded low-moisture mozzarella melts beautifully and browns better.
Go easy on the sauce: Barbecue sauce is sweeter and thicker than tomato sauce, so 1/3 cup is plenty for a 12-inch pizza.
Slice the onion very thin: Thin red onion softens in the short bake time and adds flavor without overpowering the pizza.
Preheat longer for crispier crust: A stone or steel needs a full 30 minutes to heat properly, especially at high temperature.
Let the chicken rest before cutting: Resting for 5 minutes keeps the grilled chicken tender instead of dry.

Variations

Spicy BBQ Chicken Pizza: Add 1 thinly sliced jalapeño before baking and finish with a pinch of crushed red pepper flakes.
Bacon BBQ Chicken Pizza: Add 3 slices cooked bacon, crumbled, along with the grilled chicken for a smoky, savory twist.
Cheddar BBQ Chicken Pizza: Replace 1/2 cup of the mozzarella with shredded sharp cheddar for a richer, more pronounced barbecue-style flavor.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 7 to 9 minutes, or warm them in a skillet over medium-low heat for 4 to 6 minutes until the crust crisps and the cheese softens. Avoid microwaving if possible, since it can make the crust chewy.

To make components ahead, grill and dice the chicken up to 2 days in advance and refrigerate it in an airtight container. Slice the red onion up to 1 day ahead and store it separately. For the best texture, stretch, top, and bake the pizza just before serving.

Nutrition (per serving)