BBQ Chicken Pizza is made with smokey ranch, bacon, corn, chicken, red onion and sweet baby ray’s! There is no pizza recipe better than this one. Guaranteed.
Get ready to add another recipe to your Pizza Friday repertoire, BBQ Chicken Pizza!! Get those fat pants on because I got a good one today.
Remember when I was in the middle of my move and I was driving across the country and I shared a photo of a pizza I ate when I got to Salt Lake? I vowed I would create a copycat and you guys, I did it. (I might even say my version is better. Wayyyyyy better. I’m so….humble.)
Anyways, my husband and I are a little BBQ Chicken Pizza Obsessed. In the past, we have come to realize that we like: rotisserie chicken, bacon and cilantro on our BBQ Chicken pizzas. But this version I had in Utah blew my mind because they added: (1) corn!! (2) red onion!! and (3) smokey ranch!! It had a lot going on that blew my mind.
So, I recreated this beauty at home last week, smokey ranch, bacon, corn, chicken, red onion and sweet baby ray’s included. I am hopeful that you will be converted to my Country BBQ Chicken Pizza ways.
I promise this one will not disappoint!!
Give it a try this Friday 😉
Printable recipe + Recipe Tips below!
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This recipe will make 2-12 inch pizzas or 1-18 inch pizza. My homemade recipe for dough makes exactly the right amount for either option. You’re welcome.
My friend Natalie taught me the upside down cookie sheet trick in the oven if you don’t have a pizza stone. More details about that in the recipe card 😉
I always always always transfer my pizzas onto the hot cookie sheet using parchment paper. I know cornmeal is often used at pizza places, but that just makes a huge mess in your oven. Trust the Lauren. Use parchment paper. I use this kind.
Rotisserie chicken tastes the best on this recipe, so just grab a precooked chicken from the deli on your way home from work. And then make this recipe with the remaining chicken. At least that’s what I did.
If you don’t like cilantro, you can totally leave it out, though I LOVE it on a BBQ chicken pizza. I think it totally belongs. You do you.
And on the same day, I made this, my son used the last of my favorite tinted lip balm ever. There wasn’t much left and he bit off the last quarter inch. BLAKE!! That doesn’t have to do with this recipe, but I now associate this pizza with that lip balm. So, I need to get more. (It is the best and I love it. Not too much color and nothing like sticky lipstick getting smudged onto your teeth. I hate lipstick in case you were wondering.)
BBQ Chicken Pizza
BBQ Chicken Pizza is made with smokey ranch, bacon, corn, chicken, red onion and sweet baby ray's! There is no pizza better than this one!
- 1 lb. homemade pizza dough
- 2/3 cup BBQ sauce recommended: Sweet Baby Ray's
- 16 oz. grated mozzarella cheese divided
- 1 large ear of corn kernels cut off
- 1/4 red onion sliced thin
- 6 slices precooked bacon chopped into pieces
- 1 breast of rotisserie chicken shredded
for the smokey ranch sauce:
- 1/2 cup ranch dressing recommended: bolthouse farms yogurt ranch
- 2.25 oz. mild green chiles about half a small can
- 1/4 teaspoon smoked paprika
- 3 tablespoons chopped cilantro
Preheat oven to 500 degrees. Place pizza stone (or upside down cookie sheet) inside oven to preheat. Arrange racks so pizza will cook in the bottom 2/3rds of the oven.
Lightly spray a piece of parchment paper with nonstick cooking spray. Form half of the pizza dough into a 12-inch circle on greased parchment paper. Spread on half of the BBQ sauce and cover with half of the mozzarella cheese (8 oz.), reserving 1/4 cup. Spread with half of the corn, half of the onion slices, half of the bacon and half of the chicken. Sprinkle with reserved 1/4 cup of cheese.
Repeat steps above to create second pizza.**
Slide pizza onto preheated stone using the parchment paper and cook 5-12 minutes, oven depending. Your pizza will be finished cooking when the cheese looks melty and the edges start to brown. Remove from oven.
While pizza is cooking, make the smokey ranch: in a food chopper or high powdered blender, add ranch dressing, green chiles and smoked paprika and blitz until completely smooth.
Drizzle sauce evenly over each hot pizza and top with chopped cilantro. Cut and serve immediately.
**this recipe will make 2-12 inch pizzas or one large 18 inch pizza. Both work using my homemade pizza dough recipe 🙂 Just remember to preheat your pizza stone or pizza pan or cookie sheet in the oven to create that crispy bottom crust.
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