Two Peas and Their Pod

BBQ Chicken Deluxe Pan Pizza

Josh loves pizza and is excited to share his all-time favorite pizza recipe with you today. When he first started making this BBQ Chicken Deluxe Pan Pizza I thought he was weird. The pizza has BBQ sauce and is topped with BBQ chicken, bacon, pineapple, and jalapeño slices. Sounded kind of odd to me, but it is always a hit. I guess Josh knows his pizza:) We host pizza parties at our house with the neighborhood kids and it is always the first pizza to go. Kids and adults love Josh’s special BBQ Chicken pizza.

Josh makes the pizza in a sauté pan or a cast iron skillet to give the pizza a thick crust. The dough takes about two hours to rise, so make sure you plan ahead. I promise, it is worth the wait. It is the best pan pizza crust! He rolls out the dough and places it in the pan. He fits the dough to the pan and then cuts off the excess dough. Josh usually makes me a veggie pizza with the leftover dough (yea, he loves me), but you can freeze the dough for later if you wish. The dough freezes well.

Josh evenly spreads BBQ sauce on the bottom of the dough and tops the sauce with mozzarella cheese, BBQ chicken, bacon, pineapple, and jalapeño slices. Don’t worry, he buys the tamed jalapeño slices so no one burns their taste buds:) Bake the pizza until golden brown and let it sit for about 10 minutes before slicing. We use a bread knife to cut the pizza because the crust is so thick, a pizza cutter just doesn’t cut it:)

This BBQ Chicken pizza is perfect for the upcoming Super Bowl. It has game day food written all over it. Josh’s BBQ Chicken Deluxe Pan Pizza is popular at all of our pizza parties and is sure to be a hit at your Super Bowl Party. Grab a slice and enjoy the game!

BBQ Chicken Deluxe Pizza

Yield: 1 large pan pizza (10 inch)

Cook Time: 25-30 minutes

Josh's all-time favorite pizza! This BBQ Chicken Pizza is made in a pan to create a thick crust and is loaded with BBQ chicken, bacon, pineapple, jalapeño slices, and mozzarella cheese.


For the dough:

1 cup milk (we use skim)
1 tablespoon butter
1 tablespoon granulated sugar
1 teaspoon salt
1 package instant dry yeast
5 cups all-purpose flour (may need additional flour, depending on dough texture)
About 1 cup of water-add a little at a time until you get the right dough consistency

For the pizza toppings/sauce:

1 large (6 ounce) boneless chicken breast, defrosted
2 tablespoons Honey BBQ Sauce, for the chicken
1/2 cup Honey BBQ Sauce, for the pizza
2 1/4 cups shredded mozzarella cheese, divided
3 pieces cooked bacon, chopped
1/2 cup diced pineapple
1/2 cup jarred sliced tamed jalapeño peppers


1. In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.

2. In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.

3. While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.

4. Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.

5. Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.

6. Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.

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86 Responses to “BBQ Chicken Deluxe Pan Pizza”

  1. Brooke (Baking with Basil) — January 21, 2012 @ 4:27 pm

    I am a huge fan of BBQ chicken pizza as well. Only I omit the chicken and bacon and add smoked Gouda cheese. It’s goes perfect with the sweetness of the pineapple. That crust looks amazing!!

  2. Alice — January 21, 2012 @ 8:26 pm

    Wow, looks awesome!

  3. Barbara | Creative Culinary — January 22, 2012 @ 10:55 am

    I haven’t had a pizza with red sauce and pepperoni in years…I love fruit and cheese and nut combinations the best. BUT if I’m going for meat…this would do it for me. One of my favorites with jalapeno? Fabulous.

  4. Sues — January 22, 2012 @ 11:06 am

    Skillet pizza is the best idea ever! And any pizza involving jalapeno slices on it is OK with me :)

  5. CouponClippingCook — January 22, 2012 @ 2:03 pm

    This looks so delicious. Love how meaty this pizza is and the flavors sound so good together.

  6. Leah — January 22, 2012 @ 4:30 pm

    Hi! I have been reading your blog for a little while, and I am not sure if you’ve already done this, but could you tell us more about becoming a vegetarian? I am considering becoming one, and I would love to hear a little more about your process. Thanks!

    • Two Peas replied: — January 22nd, 2012 @ 11:19 pm

      Feel free to email me if you have specific questions!

  7. Kerstin — January 22, 2012 @ 10:42 pm

    I love deep dish pizza and really miss it having moved from Chicago to Boston! I should totally try making it at home – this looks amazing!

  8. Emma — January 23, 2012 @ 5:20 am

    This looks ah-mazing!!!

    Do you think it would work on a pizza stone instead of in the skillet?

    • Two Peas replied: — January 23rd, 2012 @ 9:59 am

      Yes, you just won’t get the deep dish crust. It will still be good though:)

  9. Lisa [With Style and Grace] — January 23, 2012 @ 2:56 pm

    This definitely has Josh’s name all over it! 😉

  10. Sarah — January 24, 2012 @ 5:31 am

    I adore pizzas but they always end up soggy in the middle when I make them. I will be giving this one a go. THANKS!

  11. Shawna @ CheekyChic — January 24, 2012 @ 10:18 am

    Interesting….very interesting. I’ve seen pizzas with chicken before but it never seems that appealing. This looks tasty with all the jalapeños, yum!

  12. Hayley @The Domestic Rebel — January 26, 2012 @ 10:54 pm

    Holy flavor pop!! I looove BBQ chicken pizza and the deep dish crust is a must on my pie. Love the touch of jalapenos.

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  14. Mari @ Mari's Cakes — January 28, 2012 @ 10:09 pm

    I am a fan of pan pizzas, and this topping make it irresistible. I am sure it was delightful. I don’t mine the wait of dough to rise because at the end it’s a BIG reward to have homemade pizza. Thanks for sharing this BBQ Chicken pizza recipe.

  15. Jenny @ Savour the Senses — January 30, 2012 @ 3:00 pm

    Ahhh this looks AMAZING!! I love the gooeyness and thickness. I might have to work super bowl sunday, but I will be making this soon.

  16. Patti — January 30, 2012 @ 6:52 pm

    How do you work with the dough after it has been frozen?


    • Two Peas replied: — January 30th, 2012 @ 10:16 pm

      You need to let the dough defrost before using it.

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  20. Lisa B — February 22, 2012 @ 11:34 am

    Would a large deep glass pie dish work for this?

    • Two Peas replied: — February 22nd, 2012 @ 11:41 am

      Yes, that will work. Enjoy!

  21. Rachael — February 26, 2012 @ 3:36 pm

    This was amazing!!! Unlike many of the first posts I read my husband is not a huge fan of those barbeque sauce pizzas, but LOVED this! I used his family recipe barbeque sauce (tangy and salty and a tad bit sweet) and sweetened it up with some sweet-hot mustard and honey which really added a nice base to the ingredients of this recipe. The only thing I did differently was I added raw cashews (inspired by one of my favorite pizza places!) and used a combination of sharp cheddar and pepper jack cheese, mmm mmm mmm! Thank you for this awesome recipe, that pizza crust was perfect for this! I stumbled upon this blog when looking for banana oat bran muffin recipes and subscribed right away based on all the great recipes you have here, I love that you cook from scratch and that you and your husband enjoy cooking together (same as us)

    • Two Peas replied: — February 26th, 2012 @ 7:04 pm

      Thanks for your kind comment. Glad you are enjoying our site and recipes!

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  25. Nancy — May 1, 2012 @ 5:31 pm

    This looks absolutely delicious. I was wondering if anyone has tried using this dough recipe in the oven? If yes, how did it work out??

  26. Becky — May 16, 2012 @ 12:07 pm

    Can I make this pizza with a pre-made pizza dough? I have aluminum pans, will that work since I don’t have a cast iron skillet? It really sounds yummy!

    • Two Peas replied: — May 16th, 2012 @ 6:08 pm

      Yes, you can use pre-made dough and aluminum pans. Enjoy!

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  29. DawnK — December 31, 2012 @ 10:29 am

    What are “tamed-down” jalapeños? Hubby likes them, us girls do not! I would probably just skip the jalapeños because otherwise it sounds delicious!

  30. Sara — January 22, 2013 @ 7:20 pm

    Made this tonight and WOW! Left off the jalapenos and used mango instead of pineapple. Hubby and I had to try to keep from eating the whole pan, and now we have entered carb coma. Thanks for the recipe.

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  34. Sadie — January 6, 2014 @ 4:38 pm

    If I want to make the dough the night before should I refrigerate or freeze it? Do I let it rise before I put it in the freezer/fridge?

  35. Abeer Naeem — January 21, 2014 @ 4:56 am

    1 package yeast is approximately how many spoons?

    • Two Peas replied: — January 21st, 2014 @ 8:38 am

      2 1/4 teaspoons

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