Southwest BBQ Chicken Pizza Recipe

Southwest BBQ Chicken Pizza Recipe Recipe

Two weeks ago, I helped the California Lavash team shoot photos of their new line of products. We spent two days cooking, chatting, foodstyling, taking photos and of course, eating. It was a lot of work, but a lot of fun as well.

Here's one of my favorite dishes from the shoot: Southwestern chicken pizza. It takes no more than 15 minutes to prepare and it is oh, so good. All you need is delicious California Lavash naan, BBQ sauce, roasted chicken, corn salad, onions and a blend of Monterey Jack cheese and cheddar cheese. I replicated the same pizza for the vegetarians in my family by substituting black beans for the chicken. It's that easy!


Yields: 6 servings

3 naans (or any flat bread such tortillas or pita bread)
1⅓ cups your favorite barbecue sauce
2 roasted chicken breasts
2½ cups Monterey Jack cheese
1 cups cheddar cheese
3 cups corn salsa, store-bought
½ red onion, cut into thin wedges
½ teaspoon salt
¼ teaspoon black pepper, freshly cracked
1 teaspoon Tabasco
juice of 1 lime
3 tablespoons cilantro, chopped


Preheat the oven to 400°F.

Brush the chicken with barbeque sauce and cut into thick slices. 

In a bowl, combine the remaining barbeque sauce, Tabasco and cilantro. Stir well. Spread the sauce onto each naan. Sprinkle with half the amount of Monterey Jack cheese and onions. Top with the pieces of chicken and salsa. Season with salt and pepper. Cover with the remaining Monterey Jack and cheddar cheese.

On a hot, un-greased pizza stone, place the flat bread and bake for 10-12 minutes until the cheese is melted.

Drizzle with a bit of lime juice.

Serve immediately.

Bon appétit!


You can also serve the mini-pizzas as appetizers. It's a great time-saver and this dish is perfect when you throw a casual, buffet-style party.

You can use your favorite salsa combination. This one was composed of corn kernels, chiles and red bell peppers. 

For a vegetarian version, replace the chicken with drained, rinsed black beans.

Published By: Jacqueline Pham on December 4, 2012.


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