Barbecue Chicken Skillet Pizza

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 to 4

In the fifty years that All-Clad has been making their cookware, they have seen every food trend that has come along, including barbecue chicken pizza, the darling of the 1990s. During that decade, the popular restaurant California Pizza Kitchen revolutionized the humble pie, taking it far beyond the usual pepperoni and sausage and serving things like tuna melt and eggplant Parmesan pizzas. Their barbecue chicken pizza—the most popular of them all—remains on the menu today. In our twist on this now-classic combo, we bake the pie in a frying pan in the oven, making it totally doable for a weeknight meal.


  • Olive oil for brushing
  • 1/2 batch Food Processor Pizza Dough
  • 1/2 cup (4 fl. oz./125 ml) barbecue sauce
  • 1 cup (4 oz./125 g) shredded mozzarella cheese
  • 1 cup (6 oz./180 g) shredded cooked chicken
  • 1/4 small red onion, thinly sliced
  • 1 jalapeño chile, thinly sliced (optional)
  • 1/4 cup (2 oz./60 g) crumbled cotija cheese
  • Fresh cilantro leaves for garnish


Place a 12-inch (30-cm) skillet in a cold oven, preheat the oven to 500°F (260°C), and heat the skillet for 10 minutes. Carefully remove the skillet from the oven and brush with olive oil.

Stretch the pizza dough into a 12-inch (30-cm) round, then very carefully transfer it to the skillet and fit it into the bottom of the pan, making sure to cover the entire surface. Spread the barbecue sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with the mozzarella cheese, then top with the chicken, onion and jalapeño. Brush the edges of the crust lightly with olive oil.

Bake until the cheese is bubbling and the crust is golden brown, 14 to 16 minutes.

Transfer the pizza to a cutting board and top with the cotija cheese and cilantro leaves. Cut into slices and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen