Skip to main content

Explore World map Community Skills Autumn table

Share a recipeShare My kitchenLanguage

Main content

Loading…

Home Explore Map Community Kitchen

BBQ Chicken Pizza · Savora

Explore World map Community Skills Autumn table

Share a recipeShare My kitchenLanguage

Main content

Fit page

Explore/Recipes

General

BBQ Chicken Pizza

A barbecue-sauce pizza with cooked chicken and red onion.

Taste: Salty
Time: 38 min

Loading kitchen…

Serving suggestion; crust shape and garnish may differ from the home-oven recipe.

Ingredients

250 gready-to-bake pizza doughOne 25–28 cm pizza; follow supplier proofing instructions
100 glow-moisture mozzarellaShredded
1 tspolive oilTo grease the metal tray
100 gcooked chicken breastDiced; refrigerated leftovers
50 gbarbecue sauce
30 gred onionThinly sliced

Equipment

home oven · metal baking tray · mixing bowl · spatula · oven gloves · pizza cutter or knife

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

Discover

Countries & cuisines World food map Community Autumn table

My kitchen

Skills Recipe box Meal planner Grocery list Pantry matcher

Contribute

Share a recipe Trust & safety Settings Image credits

© 2026 Savora · Cultural sources and third-party content are clearly credited.

Method

5 clear steps

1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
2
Cut the cooked chicken into bite-size pieces and thinly slice the red onion. Use chicken that is already fully cooked.
3
Stretch the dough to a 25–28 cm round on the tray, keeping a slight raised edge. Spread a thin layer of barbecue sauce, leaving the edge clear, and scatter mozzarella. Use barbecue sauce instead of tomato sauce. Scatter cooked chicken and thin red-onion slices over the cheese. Do not pile up the toppings.
4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil. If using leftover cooked chicken, check it reaches 74°C / 165°F.
5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.

cookwsavora.com/recipes/savora-home-bbq-chicken-pizza

Keep cooking

Recipes from the same place, or built on the same ingredients.

Tuna and Olive Pizza

Also uses ready-to-bake pizza dough, low-moisture mozzarellaTuna and Olive Pizza38 min

Four Cheese Pizza

Also uses ready-to-bake pizza dough, low-moisture mozzarellaFour Cheese Pizza38 min

Hawaiian Pizza

Also uses ready-to-bake pizza dough, low-moisture mozzarellaHawaiian Pizza38 min

Mushroom Pizza

Also uses ready-to-bake pizza dough, low-moisture mozzarellaMushroom Pizza38 min