BBQ Chicken Pizza with Cucumber-Cilantro Drizzle
My husband used to be obsessed with the BBQ chicken pizza from one of our go-to pizza places...
That is, until he had my version.
I took inspiration from the original—I loved the use of red onions, and the cilantro was key!
However, it still all rang a bit too sweet…
So to cut through the sweetness, I decided to finish off my pizza with a cucumber-cilantro drizzle.
The result is fresh, exciting, and just what you wanted (even if you didn’t know it)!
BBQ Chicken Pizza with Cucumber-Cilantro Drizzle
makes: One 12-inch pizza with about 4 ounces of drizzle
Cucumber Cilantro Drizzle:
- ¼ cup + 2 tablespoons Greek yogurt
- 3 tablespoons lightly packed cilantro, more for a garnish
- 3 tablespoons diced cucumber
- ¼ teaspoon kosher salt
BBQ Chicken Pizza:
- 2 cups shredded cooked chicken (about 6 ounces)
- ½ cup barbecue sauce
- 10 slices provolone cheese (about 8 ounces)
- One 12-inch pre-made pizza crust
- ½ small red onion, thinly sliced
Cucumber Cilantro Drizzle:
- Add the yogurt, cilantro, cucumber, and salt to the bowl of a food processor or blender and blend until smooth.
BBQ Chicken Pizza:
- Preheat the oven to 400°F. In a medium bowl, toss the chicken and barbecue sauce together, then set aside.
- Next, layer the provolone slices on the pizza crust, leaving about a 1-inch border of crust showing. Then top the cheese with the chicken mixture, and top the chicken with the onion.
- Place the pizza in the oven and bake until the cheese is melted and slightly brown--10-15 minutes.
- When it has finished baking, top the pizza with the Cucumber Cilantro Drizzle and some of the reserved cilantro and serve.
