Korean BBQ Chicken Pizza
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A flavor packed BBQ Chicken Pizza with a homemade Korean BBQ Sauce. This Korean BBQ Chicken Pizza has a nice, thick crust thats topped with chicken that’s been drenched in Korean BBQ sauce, red onions, cilantro, scallions, and tons of melty mozzarella cheese. Soon-to-be your new favorite pizza recipe!
This homemade bbq chicken pizza is topped with my homemade korean bbq sauce, sliced red onions, fresh chopped cilannntro, and cheese. Melty, bubbly, yummy, cheese. This one is going to make you wanna get up and DANCE!
So let’s talk about how many times I had to
make devour this pizza to get the recipe absolutely perfect for you. My first attempt at this bbq chicken pizza resulted in a sloppy mess. Which, don’t you dare think for a second I didn’t eat. Because I did. I scarfed down wet bites of pizza in between light sobs of pizza failure. It was absolutely delicious but oozing with sauce from everywhere and a straw would’ve came in handy to slurp it all up. The second attempt wasn’t much better. I called it research/dinner and life moved on.
Last summer, I had the best pizza i’ve ever had in my entire life – a.k.a this Korean BBQ chicken pizza. The hubby and I were in Mumbai when we had it, of all places! Who would’ve thought the capital of Indian food would have amazing Korean BBQ chicken pizza? And i’ve been trying to recreate this recipe ever since then.
I made a failed version of this homemade BBQ chicken pizza last weekend. And even though it was so so delicious, I didn’t think you’d appreciate your pizza crust in the form of a sauce. When I make homemade pizza, I like to get the cheese extra bubbly. The crust has be a little crispy on the outside (and underneath) and chewy in the center. And though the cheese was exactly how I wanted it, the crust was so not.
But lets talk about the sauce. It all started with the Korean BBQ sauce. Which, you don’t even want to ask me how many attempts it took to get that recipe right. My sauce is like none other that you’ve tasted before. It’s got a tangy, sweet, spicy, and savory kind of flavor going on. Which pairs so perfectly with shredded chicken for this pizza. If you’re in a hurry, you can definitely use a store bought Korean BBQ sauce, but I urge you to make it ahead of time and keep it in the fridge. It’s good for up to 2 weeks (if it lasts that long, so dang good) and it’s perfect to use for stir fry’s, baked salmon, and even grilled shrimp skewers.
In real life, it’s kind of difficult to make a pizza from scratch on a weeknight. I love taking little shortcuts to get this pizza out on the table in under 30 minutes! That’s right. Over the weekend, you need to make it a point to make this Korean BBQ sauce. Keep it in the fridge because, like I said, it’s good with just about everything! Store bought pizza dough is A-OKAY in my book. If you’re one of those people that like to make extra pizza dough and keep it in the freezer, more power to you! If you saw the size of my freezer, you’d know that’s definitely not a possibility around here. Frozen shredded chicken is perfect to use, just thaw it and it’s good to go. Also, a rotisserie chicken that’s been shredded or chopped works just fine too!
In the first two attempts of making BBQ chicken pizza, I was making the mistake of spreading the bbq sauce on the crust and then topping it with all my toppings. That doesn’t exactly work out too well when you’re making the sauce at home and there aren’t all those stabilizers that store bought sauces have. The trick that worked, thickening the sauce a bit more with cornstarch and then tossing the chicken in the sauce before topping the pizza. Don’t worry, all that korean bbq chicken flavor is still there! It’s just rolled around in the chicken before it’s topped on the pizza dough.
You’ll need about 1 cup of cooked, chopped chicken per pizza. I usually just cook 1 skinless, boneless chicken breast per pizza. You could definitely add more or less depending on how much chicken you want on your pizza. Tossing the chicken in the bbq sauce also prevents the chicken from drying out during the baking process – double win. 😉 No soggy crust + tender, moist shredded chicken. This BBQ chicken pizza is looking pretttty good.
Before going into the oven, you’re going to top your bbq pizza with the chicken tossed in the sauce, red onions, and cheese. If you’re one of those people that love a ton of BBQ sauce of your chicken pizza, serve additional sauce on the side, or drizzle as much as you like once the pizza has been baked. The 1/2 cup of sauce used in this recipe was more than enough for us.
I used two kinds cheeses on my BBQ chicken pizza: shredded mozzarella and fresh mozzarella. I find that the fresh mozzarella gives me the flavor I want and the shredded mozzarella gives me that cheesy stretch that makes my heart pitter-patter. If you don’t want to make a grocery store run, just use more shredded mozzarella. The onions are also optional, if you’re not a fan, it’s totally fine to leave them out. If you’re anything like my husband, more than the amount I used it totally okay too. 🙂
The pizza takes no time to bake at all. It can be anywhere between 10 – 13 minutes. I like to bake mine for 12 minutes and then run the broiler for just 1 minute to get the cheeses all nice and bubbly. Make sure to keep an eye on it though, it can go from bubbly to burnt in .05 seconds.
Top with cilantro, red pepper flakes, and scallions when it’s done. Fresh cilantro give this BBQ chicken pizza a knock-your-socks-off kinda flavor. If it’s just not your thing, leave it off! The scallions will still give you that pop of green color.
The flavors from the Korean BBQ sauce and the texture of the pizza are an incredible combination. You get that sweet, tangy, and savory flavor from the sauce that the chicken is rolled around in, robust red onion flavor, that fresh cilantro flavor and a little heat from the red pepper flakes. All topped with bubbly, melty, and oozing mozzarella cheese. Is there anyone that won’t love this Korean BBQ chicken pizza? Bursting with flavor in every bite.
I think it’s time to take the Pizza Shack off of speed dial – there’s a new, speedy, Korean BBQ Chicken Pizza that’ll have even the pickiest eater asking for seconds!
- 1 recipe homemade
- 1/2 cup Korean BBQ sauce, divided (homemade
- 2 cups, cooked, shredded chicken breasts (about 1 lb. total)
- 1 lb. fresh mozzarella, sliced
- 8 ounces shredded mozzarella cheese
- 1/2 small red onion, sliced
- 3 tablespoons chopped cilantro
- 3 scallions, chopped (green parts only)
- 1 pinch red pepper flakes
- Position two racks in the center of the oven and preheat the oven to 475 degrees F.
- In a medium bowl, combined 7 tablespoons of BBQ sauce with the chicken, toss to coat evenly, set aside.
- On a lightly floured surface roll each of the dough balls out into a 12-inch circle and transfer to a pizza pans. Divide the chicken mixture evenly among the two pizzas. Top with sliced onions, fresh mozzarella, and shredded mozzarella. Drizzle the remaining 1 tablespoon on top of the pizzas. You can use 1 additional tablespoon of sauce, if you'd like. Bake the pizzas for 10 -13 minutes. For the last minute, turn the broiler on to help the cheese get bubbly and the crust to crisp up. That's optional.
- Top the hot pizzas with fresh cilantro, scallions and red pepper flakes. Slice and serve the pizzas immediately. Leftovers can be covered tightly and stored in the refrigerator. To reheat just place in an oven that's been preheated to 325 degrees F for 5 - 8 minutes.
- If you do not have fresh mozzarella, replace it with the same amount of shredded mozzarella. You can leave out the red onions or cilantro if you do not prefer them.
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