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Preheat oven to 250°C with a pizza stone or baking sheet inside.
Roll out dough. Spread BBQ sauce as the base.
Top with shredded chicken, mozzarella, and red onion.
Bake 10-12 minutes until crust is golden and cheese is bubbly.
Top with fresh cilantro and drizzle of BBQ sauce.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of BBQ Chicken Pizza delivers 32g of protein at 440 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 29% of total calories in this dish. The 42g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 18g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
BBQ Chicken Pizza is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 32g of protein and 440 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. BBQ Chicken Pizza also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 32g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Use a meat thermometer for proteins: chicken 74°C (165°F), beef medium 60°C (140°F). For baked dishes, look for golden brown on top and bubbling around the edges.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.