Skip to main content
Epicurious

BBQ Chicken French Bread Pizzas with Smoked Mozzarella

By Katherine Sacks

4.2

(3)

Two loaves of French bread pizza with shredded chicken and mozzarella cheese one on a cutting board and one on a sheet pan.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks.

Sweet and smoky flavors make this quick and easy pizza a new favorite.

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

2 teaspoons vegetable oil
1 medium yellow onion, thinly sliced
1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
2 cups shredded rotisserie chicken
1/2 cup plus 2 tablespoons barbecue sauce, divided
3/4 cup coarsely grated smoked mozzarella (about 3 ounces)
3 tablespoons coarsely chopped fresh cilantro

Preparation

  1. Step 1

    Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.

    Step 2

    Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.

    Step 3

    Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.

    Step 4

    Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.

TagsPizzaItalian AmericanItalianEuropeanChickenPoultryMozzarellaCheeseDairyMainDinnerLunchNut FreeQuickEasyWeeknight Meals30 Minutes or LessBakingLabor DayEpicurious

See Related Recipes and Cooking Tips

Read More
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.