BBQ Chicken Pizza Recipe

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Sliced BBQ Chicken Pizza Recipe with cilantro on top. It has homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   
Whole BBQ Chicken Pizza in a rectangle sheet pan with homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   

THIS is the recipe that will blow your socks off!  I’m talking, one bite, socks off and blown clear across the room!  This is my BBQ Chicken Pizza Recipe!  It has a homemade soft and pillowy pizza dough that gets perfectly crisp on the bottom.  It’s topped with a tangy and creamy sauce BBQ sauce and then hearty shredded BBQ chicken.  Then cheddar cheese melts over top for a nutty and chewy texture.  The final blow-your-socks-off topping?  Wait for it… COLESLAW ON TOP (yup, scroll down)!

I have to admit that I’m not a huge BBQ fan.  I like it, but I don’t crave it.  That is…until I had it on THIS BBQ Chicken Pizza Recipe!  There’s just something about putting it on a homemade pizza crust and then topping it with cheese that makes it irresistible!   

Sliced BBQ Chicken Pizza with coleslaw and cilantro on top. It has homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   

Make Once, Eat Twice

This is a great recipe to use leftover BBQ chicken for!  Make a big pot of BBQ Chicken for sandwiches and then save some to go on this pizza!  For more leftover protein ideas, check out this FREE Printable Download: 30 Leftover Protein Dinner Ideas!

Need a Veggie Side?

You can make this a full-on finger food dinner with my Crispy Parmesan Green Fries or Parmesan Zucchini Chips on the side!  Or how about Roasted Carrots with Avocado Crema?

Hand holding slice of BBQ Chicken Pizza recipe with coleslaw cilantro on top. It has homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just pizza pan or a large sheet pan (I use a 17×11) and a small-medium pot for the chicken.

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife.

PREP-AHEAD FOR YOUR BBQ CHICKEN PIZZA RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance.  (See the full recipe below)

For this recipe, you can

  1. Cook and shred the BBQ chicken up to 4 days in advance. 
  2. Make the coleslaw 2-3 days in advance
  3. Make the dough 30 min before baking or in the morning and let rise during the day. 
  4. Then roll the dough out, top, and bake it that night!

Can I use pre-made pizza dough?

Of course!  Life is busy and if you don’t have time to make dough, I totally get it!  Your local grocery store will carry a couple varieties, including the kind that comes in a roll and perhaps a more fresh dough brand.  You can also check the frozen section.  I would steer clear of the pre-cooked pizza crusts, as I just don’t think it will taste as fresh or tasty.  The last tip is to check with your favorite pizza place to see if they sell their dough!

Prep your Pizza Dough first – it needs 30 min to rise

Mix the active dry yeast and sugar in a large bowl. Add the warm water and stir to dissolve the yeast and sugar. Add 2 tbsp Olive Oil, the flour, and salt and mix to combine and form a ball.

Hand pouring a packet of yeast in bowl for a BBQ Chicken Pizza Recipe

Yeast, sugar, and water in bowl for a BBQ Chicken Pizza Recipe

homemade pizza dough being mixed in a bowl for a BBQ Chicken Pizza Recipe

Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Let sit for 30 minutes until doubled in size.homemade pizza dough being transferred from bowl to floured surface for a BBQ Chicken Pizza Recipe

Hand sprinkling flour on homemade pizza dough in a ball on floured counter for a BBQ Chicken Pizza Recipe

Homemade pizza dough in a clear bowl covered with plastic wrap and hand on side for a BBQ Chicken Pizza Recipe

When the dough has doubled in size, punch it down and then cut it in half.  Note, if you split the dough in half, you will get 2 large pizzas with a relatively thick crust.  Not deep dish, but not super thin.  If you prefer really thin, split the dough into thirds.

homemade pizza dough in a bowl that has risen for a BBQ Chicken Pizza Recipe

Hand punching down a homemade pizza dough in a bowl that had risen for a BBQ Chicken Pizza Recipe

If you are not yet ready to move on to rolling the dough and assembling your pizza, you can store it in the fridge covered.

Prep BBQ Chicken

Bring a pot of water (about 3 cups) to a boil with 2 tsp salt and 1 tsp pepper. While water is warming, cut the chicken into 2-inch pieces so equal in size. They will be shredded, so don’t worry, this just helps it to cook faster. Add the chicken gently to the boiling water and then cook for 10 minutes or until cooked through (internal temp is 165F).

Cut raw chicken on a plate for a BBQ Chicken Pizza Recipe

Chicken boiling in water in pot for a BBQ Chicken Pizza Recipe

Remove the chicken to a plate to cool enough to handle and shred. Save 1/2 cup of the cooking broth. When cool enough, shred the chicken with your fingers.

Hand shredding cooked chicken on a plate on counter for a BBQ Chicken Pizza Recipe

Add the shredded chicken back to the pot with 1/2 cup of the reserved cooking broth and 1/2 cup of your favorite BBQ sauce. I love KC Masterpiece Original for this recipe because of the deep flavor from the molasses and spices.  Stir and simmer for 5 minutes.

Shredded BBQ chicken in pot for a BBQ Chicken Pizza Recipe

Can I use precooked chicken?

Yep!  You can buy a rotisserie chicken or grilled chicken from the deli.  Rather than boil it, just shred the cooked chicken and then follow the recipe from there.  You can use 1/2 cup of water or broth instead of the cooking liquid.

Do I have to add coleslaw?

Nope, but it TASTES AMAZING!!!!  It gives this pizza a creamy, bright, cool, and crunchy component that is needed with the deep savory and tangy BBQ sauce.  Just my opinion:)  

Mix the coleslaw mix with the mayonnaise and mustard. Season with salt and pepper. Store in the fridge until ready to serve, it gets better if it sits for an hour or overnight!

COOK YOUR BBQ CHICKEN PIZZA RECIPE 

Preheat the oven to 400 F degrees.

When you are ready to make the pizza, roll out the dough to the size and shape of your pan. You can stretch the dough out slowly in the air by turning it around with your fist and fingers. Or you can roll it out on a floured surface.  Place the dough into your pan and then press it out to fill the pan.

Uncooked homemade pizza dough rolled and placed in a sheet pan for a BBQ Chicken Pizza Recipe

For a crispier crust, par-bake it for 10 minutes.

Mix together the BBQ sauce and the sour cream.  I love the addition of the sour cream as it makes the sauce thick and creamy, but also mellows it out a bit so you can add lots without it overwhelming the pizza.

BBQ sauce mixed with sour cream in a bowl with a spoon on counter for a BBQ Chicken Pizza Recipe

Spoon the sauce onto the crust and spread it around. Add the Chicken on top of the sauce. Then sprinkle a layer of cheese. Finally, sprinkle cilantro leaves (optional).

BBQ Chicken Pizza Recipe being assembled on sheet pan with homemade pizza crust, creamy BBQ sauce, and shredded bbq chicken. BBQ Chicken Pizza Recipe assembled on sheet pan with homemade pizza crust, creamy BBQ sauce, shredded bbq chicken, cheddar cheese, and cilantro.

Bake the pizza in the oven for 15 minutes until the crust is golden brown and the cheese is completely melted.  

Whole BBQ Chicken Pizza in a rectangle sheet pan with homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   

Slice the pizza, top each slice with a spoonful of coleslaw, sprinkle with fresh cilantro, and enjoy!  😍 Carrie

Sliced BBQ Chicken Pizza recipe with coleslaw and cilantro on top. It has homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   

BBQ Chicken Pizza Recipe

THIS is the recipe that will blow your socks off!  This is my BBQ Chicken Pizza Recipe!  It has a homemade soft and pillowy pizza dough that gets perfectly crisp on the bottom.  It's topped with a tangy and creamy sauce BBQ sauce and then hearty shredded BBQ chicken.  Then cheddar cheese melts over top for a nutty and chewy texture.  The final topping?  Wait for it… COLESLAW on top!   #BBQchickenpizza #chickenpizza #homemadepizza #familydinnerideas #bbqchicken

Course Main Course
Cuisine American
Keyword BBQ, BBQ chicken, chicken, homemade pizza
Prep Time 40 minutes
Cook Time 25 minutes
Servings 2 Large Pizzas
Calories 603 kcal
Author Carrie Tyler

Ingredients

Pizza Dough

  • 1 tbsp Active Dry Yeast (1 packet)
  • 2 tbsp Sugar
  • 2 1/2 cups Warm Water
  • 6 cups Flour
  • 2 1/2 tsp Salt
  • 2 tbsp Olive Oil (plus a little to coat the bowl)

BBQ Chicken

  • 1 lb Chicken Breast, boneless and skinless
  • 2 tsp Salt (for water to cook chicken)
  • 1/2 tsp Black Pepper (for water to cook chicken)
  • 1/2 cup BBQ Sauce

Sauce and Toppings

  • 1 cup BBQ Sauce
  • 1/2 cup Sour Cream
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Fresh Cilantro leaves

Coleslaw (optional)

  • 10 oz Coleslaw Mix (1 package)
  • 1/2 cup Mayonnaise
  • 1 tbsp Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

Prep Ahead – Make the Pizza Dough

  1. Mix the active dry yeast and sugar in a large bowl. Add the warm water and stir to dissolve the yeast and sugar. Add 2 tbsp Olive Oil, the flour, and salt and mix to combine and form a ball.

    homemade pizza dough being mixed in a bowl for a BBQ Chicken Pizza Recipe
  2. Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Let sit for 30 minutes until doubled in size.

    Homemade pizza dough in a clear bowl covered with plastic wrap and hand on side for a BBQ Chicken Pizza Recipe
  3. When the dough has doubled in size, punch it down to release the air bubbles. For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas.

    Hand punching down a homemade pizza dough in a bowl that had risen for a BBQ Chicken Pizza Recipe

Prep Ahead – Cook Chicken

  1. Bring a pot of water (about 3 cups) to a boil with 2 tsp salt and 1 tsp pepper. While water is warming, cut the chicken into 2-inch pieces so equal in size. They will be shredded, so don't worry, this just helps it to cook faster. Add the chicken gently to the boiling water and then cook for 10 minutes or until cooked through (internal temp is 165F).

    Cut raw chicken on a plate for a BBQ Chicken Pizza Recipe
  2. Remove the chicken to a plate to cool enough to handle and shred. Save 1/2 cup of the cooking broth. When cool enough, shred the chicken with your fingers.

    Hand shredding cooked chicken on a plate on counter for a BBQ Chicken Pizza Recipe
  3. Add the shredded chicken back to the pot with 1/2 cup of the reserved cooking broth and 1/2 cup of the BBQ sauce. Stir and simmer for 5 minutes.

    Shredded BBQ chicken in pot for a BBQ Chicken Pizza Recipe

Prep Ahead – Sauce and Coleslaw

  1. Make the sauce for the pizza by mixing 1 cup of your favorite BBQ sauce with 1/2 cup of sour cream. Store in the fridge for adding to the pizza crust.

    BBQ sauce mixed with sour cream in a bowl with a spoon on counter for a BBQ Chicken Pizza Recipe
  2. Mix the coleslaw mix with the mayonnaise and mustard. Season with salt and pepper. Store in the fridge until ready to serve, it gets better if it sits for an hour or overnight!

Assemble and Cook Your Pizza

  1. Preheat the oven to 400 F degrees.

  2. When you are ready to make the pizza, roll out the dough to the size and shape of your pan. You can stretch the dough out slowly in the air by turning it around with your fist and fingers. Or you can roll it out on a floured surface.

    Uncooked homemade pizza dough rolled and placed in a sheet pan for a BBQ Chicken Pizza Recipe
  3. For a crispier crust, par-bake it for 10 minutes.

  4. Spoon the sauce onto the crust and spread it around. Add the Chicken on top of the sauce. Then sprinkle a layer of cheese. Finally, sprinkle cilantro leaves (optional).

    BBQ Chicken Pizza Recipe assembled on sheet pan with homemade pizza crust, creamy BBQ sauce, shredded bbq chicken, cheddar cheese, and cilantro.
  5. Bake the pizza in the oven for 15 minutes until the crust is golden brown and the cheese is completely melted.

    Whole BBQ Chicken Pizza in a rectangle sheet pan with homemade pizza crust, tangy and creamy BBQ sauce, hearty shredded chicken, cheddar cheese and coleslaw on top!   

Recipe Notes

Note, if you split the dough in half, you will get 2 large pizzas with a relatively thick crust.  Not deep dish, but not super thin.  If you prefer really thin, split the dough into thirds.

Easiest Ground Beef Empanadas

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Ground Beef Empanadas on a pan.  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

What’s not to love about Empanadas?  They are little savory pastry pockets of love!  These Ground Beef Empanadas recipe is the absolute easiest way to make these babies at home!  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.  You can make them all ahead and freeze so you can later bake them off one by one as a snack or all at once for dinner or a party!  And incredibly easy to make with only a few steps.  

These Ground Beef Empanadas are also a great way to use leftover ground beef from Taco night or leftover burgers.  Click here to get 30 Leftover Protein Dinner Ideas to give you even more ideas like this.

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Apps for Dinner

Every once in a while we have a Smorgasbord dinner in my family.  It’s where I serve a bunch of appetizers across protein, veggie, and other categories.  ‘Other’ is just whatever we are craving or have in the house that’s fun and yummy. 

These Ground Beef Empanadas are perfect for filling the Protein category in a Smorgasbord Dinner!  Other proteins that I may include are my Baked Chicken Taquitos or my Hanky Panky Canapes (Cheesy Sausage & Meat).  My Baked Coconut Shrimp would also be perfect!

For the Veggie category, I will typically cut up some raw veggies and serve with a dip, such as my Sriracha Hummus or Pimento Olive Ranch Dip.  Other great veggie appetizers are my Baked Parmesan Zucchini Chips or my Baked Coconut Cauliflower Bites (yep, just like the shrimp, but with cauliflower!)

The ‘Other’ category includes things like cheese and crackers, chips and guacamole, or other fun nibbles.  Include things you love and make it fun!

Making Ground Beef Empanadas - crust rounds with filling in center, beef filling in dish, and empanada on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a 4 3/4 inch diameter circle for cutting the empanadas from the dough. You could use a plastic lid, and large circle biscuit cutter or anything really that you can run a knife around to cut the dough.

PREP-AHEAD FOR YOUR GROUND BEEF EMPANADAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

One of the best things about these Ground Beef Empanadas is that they can be made ahead and frozen before baking them.  They will last in your freezer for up to 4 months!  Here are the easy steps.

First, buy a good quality ready-to-bake pie crust dough.  I like Immaculate Pie Crusts, which are not overly sweet.

Making Ground Beef Empanadas - pie crust dough roll, beef filling in dish. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Mince the garlic. Thinly slice the scallions. Beat the egg in a small bowl.

Next make the ground beef filling.  I used a 90% lean ground beef without antibiotics.  Simply sear the beef with 2 minced cloves garlic, 2 sliced scallions, chili powder, cumin, salt, and black pepper.

Ground Beef in pan with seasonings for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

ASSEMBLE YOUR EMPANADAS

Roll the dough out onto a large smooth, clean and floured surface. Using a Rolling pin, roll it even thinner to spread it out to about 15-16″ in length and 11″ in width. If it breaks as you open or roll it, simply patch it back up together. Lift it up to ensure it isn’t sticking to the surface.

Using a lid or large biscuit cutter about 4 3/4″ in diameter, cut circles into the dough. When you run out of space, roll out the scraps again after you make the first batch. You should get about 8 empanadas from each pie crust.

Circles cut into dough for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Take the cooled beef filling and add a heaping spoonful to the center of each circle, creating a tall mound that leaves about 3/4″ space from filling to edge.

Pie crust dough circles with beef filling in center for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Using your finger or small pastry brush, brush a small amount of the beaten egg around the outer edge of the right half of the circle.

Using both hands, carefully fold over one side using the other hand to push the filling inside away from the edge so that you get dough on dough to seal. Push down to seal with fingers. Then use a fork to crimp around the edge.

Brushing milk around dough with finger for Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Hand pressing Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Fork pressing edges around Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Place each empanada on an oiled sheet pan. Brush the tops with the egg and then give a very light sprinkle of chili powder. Now, either bake them (see below) or place the sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.Hand sprinkling chili powder on Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Raw Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Raw Ground Beef Empanadas on a pan in freezer. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

COOK YOUR GROUND BEEF EMPANADAS 

Preheat the oven to 400 F degrees.  Place the empanadas (fresh or frozen) on an oiled sheet pan and place on the center rack of the oven. Bake for 15 minutes or until golden brown.

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling. Hand holding a Ground Beef Empanada with more on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Hands holding a Ground Beef Empanada with more on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

ENJOY! 😍 Carrie

 

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
5 from 2 votes
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Easiest Ground Beef Empanadas

These Ground Beef Empanadas are delicious and easy to make!  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling. Simply start with ready-to-bake pie crust dough, cut out circles, make the filling with lean ground beef, then fill, fold, and seal! You can freeze them up to 4 months or bake immediately and enjoy! #empanadas #appetizers #easydinners #easyrecipes #beefempanadas

Course Appetizer, Main Course
Cuisine Spanish
Keyword empanadas, ground beef
Prep Time 20 minutes
Cook Time 15 minutes
Filling Cooling Time 30 minutes
Servings 16 Empanadas
Author Carrie Tyler

Ingredients

  • 2 Ready-to-Bake Pie Crust Rolls (thaw in fridge the night before if frozen)
  • 1 lb Ground Beef, 90% Lean no antibiotics
  • 2 tsp Olive Oil (1 for making filling, 1 for baking the empanadas)
  • 2 Cloves Garlic, minced (or 2 tsp garlic powder)
  • 2 Scallions, sliced thin
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin Powder
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 Egg, large

Instructions

Prep Ahead Steps

  1. Set the pie crust dough out on the counter (unopened) to bring to room temperature.

  2. Mince the garlic. Thinly slice the scallions. Beat the egg in a small bowl.

  3. Make the ground beef filling by first preheating a medium-large pan on high heat. Add 1 tsp Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, sliced scallions, chili powder, cumin, salt, black pepper, and a touch of cayenne (optional).  Transfer the filling to a bowl and let it cool in the fridge.

    Ground Beef in pan with seasonings for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  4. Roll the dough out onto a large smooth, clean and floured surface. Using a Rolling pin, roll it even thinner to spread it out to about 15-16" in length and 11" in width. If it breaks as you open or roll it, simply patch it back up together. Lift it up to ensure it isn't sticking to the surface.

  5. Using a lid or large biscuit cutter about 4 3/4" in diameter, cut circles into the dough. When you run out of space, roll out the scraps again after you make the first batch. You should get about 8 empanadas from each pie crust.

    Circles cut into dough for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  6. Take the cooled beef filling and add a heaping spoonful to the center of each circle, creating a tall mound that leaves about 3/4" space from filling to edge.

    Pie crust dough circles with beef filling in center for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  7. Using your finger or small pastry brush, brush a small amount of the beaten egg around the outer edge of the right half of the circle.

    Brushing milk around dough with finger for Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  8. Using both hands, carefully fold over one side using the other hand to push the filling inside away from the edge so that you get dough on dough to seal. Push down to seal with fingers. Then use a fork to crimp around the edge.

    Fork pressing edges around Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  9. Place each empanada on an oiled sheet pan. Brush the tops with the egg and then give a very light sprinkle of chili powder. Now, either bake them (see below) or place the sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.

    Raw Ground Beef Empanadas on a pan in freezer. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Bake your Empanadas

  1. Preheat the oven to 400 F degrees

  2. Place the empanadas (fresh or frozen) on an oiled sheet pan and place on the center rack of the oven. Bake for 15 minutes or until golden brown. Enjoy!

    Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.