Keto BBQ Chicken Pizza
Smoky barbecue chicken pizza loaded with crispy bacon, roasted red peppers, caramelized onions, and fresh mozzarella, finished with a kick of minced jalapeno and pecorino romano. A restaurant-inspired pie that balances tangy BBQ sauce with creamy cheese and fresh cilantro garnish. Perfect for casual weeknight dinners or entertaining, this version puts rotisserie chicken to work for minimal prep while delivering maximum flavor. The combination of fresh and cooked cheese creates layers of richness against the crispy-edged crust.
Ingredients
- 1 pizza crust, store-bought
- ⅝ cup chicken, cooked, diced
- ¼ cup bacon, cooked, diced
- ½ red bell pepper, cut into thin strips
- 1 medium onion, halved and thinly sliced
- 1 whole jalapeno pepper, minced, seeds and ribs removedserrano pepper or habanero1:1heat-level-increase
noticeably spicier; adjust quantity to taste
Full guide → - 6 tablespoon barbecue sauce, divided
- 8 ounce fresh mozzarella cheese, broken into small pieces or cubedlow-moisture mozzarella1:1dairy-freetexture-change
keeps pizza less wet; fresh mozzarella releases moisture during baking
Full guide → - ¼ cup pecorino romano cheese, grated
- olive oil, for oiling(optional)
- cilantro, chopped, for garnish(optional)
Instructions
- 1
Mix minced jalapeno with barbecue sauce; reserve half for the crust and half for coating chicken.
- 2
Toss diced chicken with 1 1/2 to 2 tablespoons of the jalapeno-BBQ mixture until lightly coated.
- 3
Roll out pizza dough and transfer to a pizza stone or baking sheet; lightly oil the sheet or dust the stone with cornmeal.
- 4
Spread remaining BBQ sauce evenly over the dough, leaving a border around the edge.
- 5
Scatter broken mozzarella pieces across the sauce.
- 6
Distribute the sauced chicken, bacon, red bell pepper strips, and onion slices over the cheese.
- 7
Top with grated pecorino romano cheese.
- 8
Bake in a preheated 450 degree oven on the middle shelf until the crust is golden brown.
- 9
Remove from oven and garnish with fresh cilantro.
- 10
Slice and serve immediately.
Tips
Use leftover rotisserie chicken to minimize prep time; shred it finely if the pieces are too large for even distribution.
Preheat your pizza stone for at least 30 minutes if using one; this ensures a crispy bottom crust and helps the toppings cook evenly.
Don't overload the sauce on the crust; a light even spread prevents a soggy crust while letting the BBQ flavor shine.
Good to Know
Refrigerate leftover pizza covered for up to 3 days. Reheat in a 350 degree oven for 5-7 minutes until the cheese melts again. Avoid the microwave as it can soften the crust.
Prepare pizza fully assembled but unbaked up to 4 hours ahead; refrigerate and add 2-3 extra minutes to bake time. Do not freeze assembled pizza as fresh mozzarella becomes watery upon thawing.
Serve hot directly from the oven while the crust is crispy and cheese is melted. Pair with a cold beer, sparkling lemonade, or a light salad to balance the richness.
Common Mistakes
Use light hand when spreading BBQ sauce to avoid a soggy crust; excess liquid prevents the bottom from crisping.
Preheat the oven and pizza stone fully before baking to ensure even cooking and a golden crust.
Do not skip the cilantro garnish; it adds brightness that cuts through the heavy cheese and BBQ sauce flavors.
Substitutions
Dairy-Free Swaps
keeps pizza less wet; fresh mozzarella releases moisture during baking
Full guide →General Alternatives
noticeably spicier; adjust quantity to taste
Full guide →FAQ
Can I make this pizza ahead of time?
Yes, assemble the pizza completely but do not bake it; cover and refrigerate for up to 4 hours. Bake straight from the fridge, adding 2-3 minutes to the total bake time. Fresh mozzarella does not freeze well, so avoid freezing the assembled pizza.
What if I don't have a pizza stone?
A standard baking sheet works perfectly. Lightly oil the sheet to prevent sticking and ensure even browning. Bake time remains the same, though the crust may be slightly thicker than on a preheated stone.
Can I use a different type of cheese instead of fresh mozzarella?
Yes, low-moisture mozzarella or even a blend of mozzarella and fontina works well. Fresh mozzarella releases moisture during baking, making the crust softer; low-moisture varieties produce a crisper result.