Best 3 Almost Famous Barbecue Chicken Pizza Recipes

**Tantalize your taste buds with the tantalizing flavors of Almost Famous Barbecue Chicken Pizza, a culinary masterpiece that blends smoky barbecue sauce, succulent chicken, and a symphony of delectable toppings on a crispy, golden crust.**

This delectable pizza starts with a homemade barbecue sauce, crafted from a secret blend of spices and tangy tomatoes, offering a smoky and savory base for the pizza's symphony of flavors. Tender chicken breasts, seasoned to perfection, are grilled to smoky perfection, adding a protein-packed layer of juicy goodness. A medley of toppings, including red onions, bell peppers, and mozzarella cheese, completes this flavor-packed pizza, creating a harmonious balance of textures and tastes.

Indulge in the Almost Famous Barbecue Chicken Pizza experience, featuring a classic barbecue chicken pizza, a vegetarian delight, and a vegan version, catering to diverse dietary preferences. Dive into the details of each recipe, with step-by-step instructions, ingredient lists, and helpful tips, ensuring a successful pizza-making adventure in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BARBECUE CHICKEN PIZZA

Barbecue Chicken Pizza image

My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! -Megan Crow, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium red onion, sliced
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup barbecue sauce
2 cups shredded cooked chicken breast
6 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
2 jalapeno peppers, seeded and minced
1 teaspoon paprika
1 teaspoon garlic powder
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 851mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

BARBECUE CHICKEN PIZZA

Barbecue Chicken Pizza image

This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.

Provided by Tejal Rao

Categories pizza and calzones, main course

Time 30m

Yield 2 12-inch pizzas

Number Of Ingredients 9

Ingredients

10 ounces chicken breast or boneless, skinless thighs, cut into 1-inch pieces
1 teaspoon kosher salt
3 tablespoons olive oil
1/4 cup plus 2 tablespoons barbecue sauce
2 17-ounce balls pizza dough (see recipe)
8 ounces fresh mozzarella, roughly sliced
1/2 red onion, cut into 1/4-inch slices
2 ounces Gouda, roughly grated
A few sprigs fresh cilantro, for garnish

Steps:

Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat.
Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda.
Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.

BBQ CHICKEN PIZZA WITH SPICY SLAW

BBQ Chicken Pizza with Spicy Slaw image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h5m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
1 clove garlic, pressed
2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 red onions, sliced
4 cloves garlic, minced
One 18-ounce bottle barbecue sauce
1/4 head green cabbage, thinly sliced
1/4 head purple cabbage, thinly sliced
1 jalapeno, thinly sliced
1/4 cup whole milk
1/4 cup mayonnaise
2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
Olive oil, for oiling the pan and drizzling
Kosher salt, for sprinkling
Two 8-ounce balls mozzarella, sliced

Steps:

For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

Tips:

Use a store-bought pizza dough or make your own. If you're using store-bought dough, let it come to room temperature for about 30 minutes before using.
Use a variety of toppings. This recipe calls for chicken, bacon, red onion, and mozzarella cheese, but you can use any toppings you like. Some other popular options include pepperoni, sausage, mushrooms, and bell peppers.
Don't overload the pizza with toppings. Too many toppings will make the pizza soggy. Just add a thin layer of toppings so that the cheese can still melt and bubble.
Bake the pizza at a high temperature. This will help to create a crispy crust. The ideal temperature for baking pizza is between 450°F and 500°F.
Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from becoming too runny.

Conclusion:

This Almost Famous Barbecue Chicken Pizza is a delicious and easy-to-make meal. It's perfect for a party or a weeknight dinner. With its crispy crust, flavorful chicken, and gooey cheese, this pizza is sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try today!