BBQ Chicken Sheet Pan Pizza with Corn and Red Onion
BBQ Chicken Sheet Pan Pizza with Corn and Red Onion is a mouthwatering dish that brings together the best of barbecue flavors and pizza perfection. This easy-to-make sheet pan recipe features a crispy crust topped with tender BBQ chicken, sweet corn, and vibrant red onions, making it an ideal choice for family dinners or casual gatherings. It’s a fun and customizable meal that promises to satisfy even the pickiest eaters.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1 lb)
- 1 cup barbecue sauce
- 1 lb pizza dough (store-bought)
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium red onion (thinly sliced)
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp olive oil
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and prepare a large sheet pan with non-stick spray or olive oil.
- Cook chicken in a skillet over medium heat for 6-8 minutes per side until fully cooked; shred once cooled.
- Mix shredded chicken with barbecue sauce until evenly coated.
- Roll out pizza dough on the prepared sheet pan, then spread the BBQ chicken mixture over it.
- Top with sweet corn and sliced red onions, followed by shredded mozzarella.
- Bake for 15-20 minutes until the crust is golden and cheese is bubbly.
- Let cool slightly before slicing; garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 290
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Keywords: For added flavor, consider using smoked barbecue sauce. Customize by adding jalapeños for heat or swapping corn for bell peppers. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) to maintain crispiness.