Description
This BBQ Chicken French Bread Pizza is a quick and flavorful twist on traditional pizza, featuring a crispy French bread base slathered with BBQ sauce, topped with shredded chicken, cheddar cheese, red onions, and fresh cilantro. Perfect for a casual dinner or game day snack, it’s easy to prepare and packed with bold flavors.
Ingredients
Scale
French Bread Base
- 1 loaf French bread
- 4 tablespoons butter (softened)
- 1/2 teaspoon garlic salt
Toppings
- 1 cup BBQ sauce
- 2 cups shredded chicken
- 2 cups shredded cheddar cheese
- 1/4 red onion (thinly sliced)
- Fresh cilantro (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350˚F to ensure it’s ready to toast the bread and melt the cheese evenly.
- Prepare the Bread: Slice the French bread loaf in half lengthwise. Spread softened butter evenly over each half and sprinkle with garlic salt. Place the bread halves on a baking sheet, butter side up, and bake for 5 to 8 minutes, until the tops are toasty and the edges are golden brown.
- Add Sauce and Toppings: Remove the toasted bread from the oven. Spread BBQ sauce evenly over each half. Then sprinkle 1/4 of the shredded cheddar cheese on each side, followed by a layer of shredded chicken, and then the remaining cheese. Top with thinly sliced red onions for a sharp, fresh bite.
- Final Bake: Return the assembled bread pizzas to the oven and bake for an additional 12 to 15 minutes. This allows the cheese to fully melt and the toppings to heat through. Keep an eye on it to avoid burning.
- Garnish and Serve: Once baked, remove from the oven and sprinkle freshly chopped cilantro over the top for a fresh, herbal note. Serve immediately while hot and enjoy.
Notes
- You can substitute the shredded chicken with cooked pulled pork or beef for different variations.
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce before baking.
- Use pre-cooked rotisserie chicken to reduce prep time.
- Leftover pizza can be stored in the refrigerator and reheated in the oven for best texture.
- The garlic salt can be swapped for garlic powder and a pinch of regular salt if preferred.
