Homemade Korean BBQ sauce is tossed with shredded chicken and finished with fresh mozzarella, cilantro, scallions, and red onion for a flavorful twist on classic BBQ chicken pizza.
This Korean BBQ Chicken Pizza brings bright, savory Asian-inspired flavors to a familiar favorite. The recipe uses a simple homemade Korean BBQ sauce tossed with shredded chicken, spread on a pizza crust, then topped with fresh mozzarella, red onion, cilantro, and scallions. It’s fast, approachable, and perfect for weeknight dinners or casual gatherings.
Korean BBQ Chicken Pizza — At a Glance
- Servings: 4 people
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Author: Whitney Bond
This pizza is a great way to use leftover cooked chicken or rotisserie chicken. The sauce can be made ahead and stored in the fridge, which makes assembly even quicker. If you like bold, slightly sweet-and-spicy sauces, this Korean BBQ version will become a new favorite.
Korean BBQ Chicken Pizza Ingredients
- 1 (13.8 oz) can pizza dough
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 3/4 cup Korean BBQ sauce, divided (use your favorite homemade or store-bought sauce)
- 4 oz fresh mozzarella, thinly sliced
- 1 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh scallions, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cooked, shredded chicken with 1/2 cup of the Korean BBQ sauce until well coated. Set aside to absorb the flavors.
- Roll or press the pizza dough out on a lightly floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza stone.
- Spread the remaining 1/4 cup of Korean BBQ sauce evenly over the dough to form the base layer.
- Distribute the Korean BBQ–coated chicken over the sauce, then arrange the thinly sliced mozzarella on top of the chicken. Scatter the thinly sliced red onion over the cheese.
- Bake the pizza in the preheated oven for about 15 minutes, or until the crust is golden and the cheese is melted and slightly bubbly.
- Remove the pizza from the oven and immediately top with fresh cilantro leaves and chopped scallions. Slice and serve hot.
Tips and Variations
- If you prefer a spicier pizza, mix a small amount of gochujang or sriracha into the Korean BBQ sauce before tossing with the chicken.
- For added texture, sprinkle toasted sesame seeds or thinly sliced jalapeño over the pizza after baking.
- Try swapping shredded rotisserie chicken or leftover grilled chicken to save time.
- Make this on a pre-baked pizza crust, flatbread, or naan for a different texture and a quicker bake time.
- For a vegetarian twist, replace the chicken with shredded jackfruit or a medley of roasted vegetables tossed in the Korean BBQ sauce.
Serving and Storage
Serve this pizza fresh from the oven with extra cilantro and scallions on the side for garnish. Leftover pizza stores well in an airtight container in the refrigerator for 2–3 days. Reheat slices in a preheated oven or in a skillet to keep the crust crisp—avoid microwaving if you want to preserve texture.
Nutrition Facts (per serving)
Calories: 547 kcal • Carbohydrates: 66 g • Protein: 40 g • Fat: 12 g • Saturated Fat: 5 g • Cholesterol: 94 mg • Sodium: 1857 mg • Potassium: 541 mg • Fiber: 2 g • Sugar: 20 g • Vitamin A: 355 mg • Vitamin C: 5.8 mg • Calcium: 163 mg • Iron: 3.4 mg
Final Notes
This Korean BBQ Chicken Pizza is a fast, flavorful option when you want something a little different from the usual pizza lineup. The homemade or store-bought Korean BBQ sauce brings a savory-sweet depth that pairs beautifully with tender shredded chicken and fresh herb finishes. It’s easy to scale up for a crowd and adaptable to many dietary preferences.
