BBQ Chicken Pizza Night
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 12 min
- Cost
- $15.00
- Nutrition
- 590 cal · 33g protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: cheese
BBQ Chicken Pizza Night is a weeknight dinner that serves 4 and is on the table in about 27 minutes, for around $15 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Corn on the cob (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 16 oz pizza dough
- 2 tbsp cornmeal
- 1/2 cup BBQ sauce
- 1 1/2 cup cooked chicken (rotisserie)
- 1 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 1/2 count red onion
- 1 tbsp olive oil
- 1 count bagged garden salad
Steps
- Heat the oven to 475°F with a sheet pan inside. Toss the chopped chicken with 2 tablespoons BBQ sauce.
- Stretch the dough into a large oval on cornmeal-dusted parchment and brush the edge with oil.
- Spread the remaining BBQ sauce, then the mozzarella, chicken, thinly sliced onion (skip for picky eaters) and cheddar.
- Slide the parchment onto the hot pan and bake 10 to 12 minutes until the crust is browned, the cheese bubbles and the chicken is hot (165°F).
- Slice and serve with salad.
- Picky eaters can have a plain cheese slice: leave the chicken and onion off one side.
- Make ahead: toss the chicken with sauce and slice the onion up to 1 day ahead, and keep both covered in the fridge.
On the side: Corn on the cob (10 min)
4 corn on the cob
- Bring a large pot of water to a boil. Add the shucked corn and cook 5 to 7 minutes.
- Serve with butter and salt.
Nutrition per serving
- Protein
- 33 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop