Simple Homemade BBQ Chicken Pizza

Barbecue chicken pizza is a beloved family favourite, and making it at home is easier and faster than ordering takeout. You do not need specialty flours, a pizza stone, or fancy kitchen gadgets to get a fantastic result. This easy recipe uses everyday ingredients straight from your pantry and fridge: plain all-purpose flour, instant dried yeast, your favourite bottled barbecue sauce, cooked shredded chicken (such as leftover roast chicken or rotisserie chicken), sweet red onion, and shredded mozzarella cheese. Baked on a lightly oiled standard metal baking tray, it delivers a crisp golden crust, succulent savoury chicken glazed in tangy sauce, and bubbling melted cheese that everyone will devour.

Useful tools: A standard metal baking tray and an everyday pizza cutter wheel make baking and slicing simple. These are Amazon affiliate links; Pizza 0 may earn a commission at no extra cost to you.

Ingredients

• 2 cups plain all-purpose flour (approx. 280 g)
• 1 packet instant dried yeast (7 g or 2 level teaspoons)
• 1 teaspoon white sugar (to feed and activate the yeast)
• 1 teaspoon fine table salt
• 0.75 cup lukewarm tap water (comfortable to the touch, not hot)
• 2 tablespoons olive oil (or everyday vegetable oil), plus 1 teaspoon for greasing the tray
• 0.33 cup bottled barbecue sauce (sweet and smoky, or your everyday family favourite)
• 2 tablespoons canned crushed tomatoes (or everyday tomato passata or paste, to balance sweetness)
• 1 teaspoon dried oregano (or mixed Italian herbs)
• 0.5 teaspoon garlic powder (or 1 small clove fresh garlic, finely minced)
• 1.5 cups shredded mozzarella cheese (or a mix of mozzarella and tasty cheddar)
• 1 cup cooked shredded chicken (leftover roast chicken, rotisserie chicken, or cooked chicken breast)
• 1 tablespoon extra barbecue sauce (to toss and glaze the chicken before baking)
• 0.5 cup red onion (or brown onion), thinly sliced into half-moons
• 1 pinch salt and freshly cracked black pepper
• 1 tablespoon fresh parsley (or dried parsley), finely chopped for garnish (optional)

Method

1. Mix the simple dough: In a large mixing bowl, combine the plain flour, instant dried yeast, sugar, and salt. Pour in the lukewarm water and 2 tablespoons of oil. Stir with a wooden spoon or fork until the mixture comes together into a soft, shaggy dough ball.
2. Knead and bench rest: Tip the dough onto a lightly floured kitchen bench. Knead gently with your hands for 3 to 4 minutes until smooth, soft, and elastic. Return the dough to the bowl, cover with a clean cotton kitchen tea towel, and leave it on the counter to rest for 20 minutes while you prepare the oven and toppings.
3. Preheat the oven and grease the tray: Heat your home oven to 220°C (425°F / Fan 200°C). Pour 1 teaspoon of olive oil onto a standard metal baking tray and spread it evenly across the surface with your fingertips or kitchen paper towel. This light oil coating stops the base from sticking and crisps the bottom of the crust to a deep golden finish.
4. Stir together the quick sauce and coat the chicken: In a small bowl, stir together the 1/3 cup barbecue sauce, 2 tablespoons crushed tomatoes, dried oregano, garlic powder, and a pinch of black pepper to create a balanced pizza base sauce. In a second small bowl, toss the shredded cooked chicken with 1 tablespoon of barbecue sauce so the meat stays moist and flavourful in the oven.
5. Shape the pizza base: Transfer the rested dough ball directly onto the centre of your oiled metal baking tray. Using the palms of your hands and fingertips, gently press and stretch the dough outward from the centre toward the edges until it forms a roughly 30 cm (12-inch) round or oval shape. Leave a slightly thicker rim around the edge for the crust. If the dough springs back, let it rest for 2 minutes and it will stretch out easily.
6. Add sauce, cheese, and toppings: Spoon the sauce onto the centre of the dough and spread it outwards in gentle circles with the back of your spoon, leaving a clean border around the crust. Scatter the shredded mozzarella evenly over the sauce. Evenly distribute the sauced shredded chicken and thinly sliced red onions across the cheese so every slice gets a balanced variety of toppings.
7. Bake until bubbling and golden: Place the tray onto the lower-middle rack of your preheated oven. Bake for 14 to 16 minutes, until the crust edges are deep golden-brown, the cheese is bubbling with toasted spots, and the red onions are slightly caramelized at the edges.
8. Rest, slice, and enjoy: Carefully remove the tray from the oven using oven mitts. Let the pizza rest on the tray for 2 minutes so the hot cheese sets nicely. Garnish with chopped fresh parsley if desired, cut into 8 wedges with a pizza cutter wheel, and serve warm.