1h$7.70BBQ Chicken, Red Onion, and Cilantro Pizza
A crisp, chewy pizza topped with tangy barbecue chicken, melted mozzarella, lightly charred red onion, and fresh cilantro.
Shopping options
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Olive oil
1 Tablespoon
Bertolli Extra Light Taste Olive Oil
3%
Kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Boneless, skinless chicken breast
8 Ounce
Heritage Farm® Boneless Skinless Chicken Breasts
11%
Barbecue sauce
0.5 Cup
Sweet Baby Ray's® Original Barbecue Sauce 18 oz
22%
Whole-milk low-moisture mozzarella cheese, shredded
8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
100%
Red onion, thinly sliced
0.5 Cup
Jumbo Red Onions
33%
Garlic powder
0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
Fresh cilantro, roughly chopped
0.25 Cup
Cilantro
25%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Store-bought fresh pizza dough-1 lb
- Boneless, skinless chicken breast-8 oz
- Barbecue sauce-0.5 cups
- Red onion-0.5 cups
- Fresh cilantro-0.25 cups
- Olive oil-1 tbsp
- Kosher salt-0.5 tsp
- Whole-milk low-moisture mozzarella cheese-8 oz
- Garlic powder-0.5 tsp
- Ground black pepper-0.25 tsp
Set the covered pizza dough on the counter for 30 minutes to become pliable. Position an oven rack in the lower third and preheat the oven to 475°F. Slice the red onion and chop the cilantro. Prepare the produce before handling the raw chicken.
On a separate cutting board, cut the chicken into 1-inch pieces. Pat dry, then season with the salt, black pepper, and garlic powder.
Wash hands with soap and hot water after handling raw chicken.
Keep the raw chicken and its cutting board and knife away from the produce and other ready-to-eat foods.
Heat 1 teaspoon olive oil in the skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and the center of several pieces registers 165°F. Transfer the chicken with clean tongs to a clean bowl and toss with 1/4 cup barbecue sauce.
Cook the chicken until the center reaches 165°F on an instant-read thermometer.
Use clean tongs and a clean bowl for the cooked chicken, keeping them separate from the raw chicken.
Coat the rimmed baking sheet with the remaining 2 teaspoons olive oil. Place the dough in the center and turn it once to coat. Using lightly oiled fingertips, press the dough outward from the center into a 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch rim. If the dough springs back, let it rest for 5 minutes, then continue pressing gently to the required dimensions.
Spread the remaining 1/4 cup barbecue sauce evenly over the dough, leaving the raised rim uncovered. Add the toppings in this order: 6 ounces mozzarella, all the cooked barbecue chicken, the sliced red onion, then the remaining 2 ounces mozzarella.
Bake for 13 to 16 minutes, rotating the pan after 8 minutes, until the crust is deeply golden at the edges, the underside is crisp and browned, the cheese is bubbling with browned spots, and the onion tips are lightly charred.
Use oven mitts when rotating or removing the hot baking sheet.
Let the pizza rest on the pan for 3 minutes. Scatter the fresh cilantro evenly over the baked pizza. Cut into 8 pieces and serve 2 pieces per person.
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