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Barbecue Chicken Pizza

Barbecue Chicken Pizza with Monterey Jack, Tomatoes, and Lime Crema

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Recipe Details


Tonight, we're bringing Tex-Mex flavors to barbecue chicken on a cheesy pizza. We season ground chicken with a Mexican spice blend, then stir in tangy barbecue sauce. It's piled onto pizza dough with Monterey Jack, then baked until the crust is golden and the cheese is melted. It's finished with marinated tomatoes and silky lime crema. Serve for the perfect twist on pizza night—or cut into smaller slices for a fun party appetizer.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1140
  • Protein 56g
  • Total Carb 105g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • lime
  • yellow onion
    yellow onion
  • flour
    2 tablespoons
  • tomato
  • sour cream
    2 ounces
    sour cream
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • ground chicken
    12 ounces
    ground chicken
  • barbecue sauce
    1/4 cup
    barbecue sauce
  • shredded Monterey Jack cheese
    4 ounces
    shredded Monterey Jack cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • rolling pin (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Remove pizza dough from bag and let soften at room temperature. Rinse all produce. If you have a zester and want to infuse your pizza with even more flavor, zest up to whole lime, then halve. Peel onion, halve, and finely chop enough to yield 2 tablespoons; thinly slice remainder. In a small bowl, combine chopped onion and juice of ½ lime. Set aside to marinate until Step 4.

  2. Roll out dough

    Roll out dough

    Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Add dough to prepared sheet, gently stretching to reach edges of sheet.

  3. Bake crust and caramelize onion

    Bake crust and caramelize onion

    Rub 1 teaspoon olive oil on top of dough. Bake until crust is lightly browned and beginning to crisp, 9-11 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add sliced onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add ¼ cup water and cook, stirring, until onion is golden and water has evaporated, 4-5 minutes more.

  4. Finish salsa and make crema

    Finish salsa and make crema

    While onion caramelizes, quarter tomato lengthwise, then scoop out and discard seeds and roughly chop. To bowl with marinated onion, add tomato, ⅛ teaspoon salt, and pepper as desired; stir to combine. In a separate small bowl, stir together sour cream and juice of remaining lime to combine. Set salsa and crema aside for serving.

  5. Assemble and bake pizza

    Assemble and bake pizza

    Once onion is caramelized, with pan still over medium-high heat, add Mexican spice mix, chicken, and ½ teaspoon salt. Cook, breaking up, until chicken is browned, about 5 minutes. Remove pan from heat and stir in barbecue sauce to combine. Once crust is baked, top evenly with barbecue chicken, leaving a ½-inch border, then sprinkle over Monterey Jack. Bake until crust is crisp and light golden and cheese is bubbling, 6-8 minutes.

  6. Plate pizza

    Plate pizza

    Use any downtime while pizza bakes to set the table, or sit back and relax with your dinner date. Once baked, top with tomato salsa, then dollop over lime crema and garnish with lime zest (if using). Cut barbecue chicken pizza into slices and enjoy!

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