St. Louis BBQ Pizza

St. Louis BBQ Pizza

A thin, cracker-crisp crust piled with tangy Provel and smoky barbecue chicken.

Total 32 min Makes 8 slices Calories 310/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This regional favorite swaps traditional pizza sauce for barbecue sauce and tops a thin, cracker-like crust with Provel cheese, a Missouri specialty that melts into a gooey, tangy layer. Shredded barbecue chicken and red onion round out the toppings for a sweet, smoky bite. It's a quick weeknight dinner or a fun party pizza that bakes in under 15 minutes.

Ingredients

  • 1 store-bought thin pizza crust (12-inch)
  • 3/4 cup barbecue sauce
  • 2 cups cooked shredded chicken breast
  • 2 cups Provel cheese, shredded (or substitute a blend of mozzarella, cheddar, and provolone)
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 475°F. If using a pizza stone, place it in the oven while it preheats.

  2. Brush the pizza crust lightly with olive oil and place it on a baking sheet or pizza peel.

  3. Spread the barbecue sauce evenly over the crust, leaving a 1/2-inch border around the edge.

  4. Scatter the shredded chicken evenly over the sauce, then top with the sliced red onion.

  5. Sprinkle the Provel cheese evenly over the top, covering the chicken and onion completely.

  6. Bake until the crust is crisp and golden at the edges and the cheese is fully melted and bubbling, 10 to 12 minutes.

  7. Remove from the oven and let rest 3 minutes before slicing into squares, St. Louis style.

  8. Sprinkle with chopped cilantro and serve warm.

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    St. Louis BBQ Pizza

    This regional favorite swaps traditional pizza sauce for barbecue sauce and tops a thin, cracker-like crust with Provel cheese, a Missouri specialty that melts into a gooey, tangy layer. Shredded barbecue chicken and red onion round out the toppings for a sweet, smoky bite. It's a quick weeknight dinner or a fun party pizza that bakes in under 15 minutes.

    32 min 8 slices 310 cal

    Ingredients

    • 1 store-bought thin pizza crust (12-inch)
    • 3/4 cup barbecue sauce
    • 2 cups cooked shredded chicken breast
    • 2 cups Provel cheese, shredded (or substitute a blend of mozzarella, cheddar, and provolone)
    • 1/2 small red onion, thinly sliced
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon olive oil

    Method

    1. 1

      Preheat the oven to 475°F. If using a pizza stone, place it in the oven while it preheats.

    2. 2

      Brush the pizza crust lightly with olive oil and place it on a baking sheet or pizza peel.

    3. 3

      Spread the barbecue sauce evenly over the crust, leaving a 1/2-inch border around the edge.

    4. 4

      Scatter the shredded chicken evenly over the sauce, then top with the sliced red onion.

    5. 5

      Sprinkle the Provel cheese evenly over the top, covering the chicken and onion completely.

    6. 6

      Bake until the crust is crisp and golden at the edges and the cheese is fully melted and bubbling, 10 to 12 minutes.

    7. 7

      Remove from the oven and let rest 3 minutes before slicing into squares, St. Louis style.

    8. 8

      Sprinkle with chopped cilantro and serve warm.