Skip to main content
California Department of Education Logo

Recipe for BBQ Chicken Pizza

Cheesy pizza with chicken, canned diced tomatoes, and BBQ sauce developed by the California Culinary Centers for school food service and menu planning.

Barbeque Chicken Pizza

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 48 Servings

This recipe yields six–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 5 pounds and 8 ounces as purchased (AP) frozen fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 1 pound AP fresh red onions
  • 1 pound AP fresh cilantro
  • Pan release spray
  • 6–8 ounces frozen whole grain-rich pizza dough (12 inch by 16 inch sheets)
  • 2½ tablespoons vegetable oil (USDA food item)
  • 2½ tablespoons ready-to-use minced garlic
  • 2 quarts and 1 cup or ⅞ number 10 can canned diced low-sodium tomatoes (USDA food item)
  • 2 cups or ⅔ number 2.5 can canned no salt added tomato paste (USDA food item)
  • 3 tablespoons granulated sugar
  • 3 tablespoons table salt
  • 3 tablespoons ground black pepper
  • 3¼ cups water
  • 1 ounce or ½ bunch fresh basil
  • 3 pounds or 3 quarts mozzarella low moisture part skim cheese, shredded (USDA food item)
  • 3 quarts barbeque (BBQ) sauce

Directions

  1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
  2. Peel and trim onion. Slice into thin strips to measure 3 cups.
  3. Rinse cilantro under cool running water. Trim and chop to measure 1½ cups.
  4. Spray three–18 inch by 26 inch by 1 inch baking sheet pans.
  5. Place two sheets of pizza dough on three–18 inch by 26 inch by 1 inch baking sheets for 6 pizzas. Thaw pizza dough on pans for 30 minutes.
To Prepare Marinara Sauce
  1. Heat oil over medium in large saucepan. Add garlic, sauté for 1 minute.
  2. Add diced tomatoes with juice, tomato paste, sugar, salt, pepper, and water, stir to combine. Bring to a boil, heat to simmer for 30 minutes, stir often.
  3. Rinse basil under cool running water. Chop basil to measure ¾ cup. Add basil to sauce, remove from heat.
  4. Puree marinara with immersion blender, blender, or food processor. Note: Marinara should retain texture, not be liquefied.
  5. Preheat convection oven to 350°F or conventional oven to 375°F.
To Assemble Each Pizza
  1. Evenly spread 1½ cups marinara sauce on each sheet of pizza dough. Distribute 2 cups cheese evenly on each pizza.
  2. Mix chicken and BBQ sauce in 12 ¾ inch by 20 inch by 4 inch pan. Evenly spread 3 cups chicken mixture on top of each pizza.
  3. Top each pizza with ½ cup sliced onions.
  4. Top each pizza with ¼ cup cilantro.
  5. Bake for 12 to 20 minutes until golden brown and cheese has melted. Note: Check time for baking as ovens vary. Be sure dough is cooked thoroughly.
  6. Cut each pizza 2 inch by 4 inch to form eight–4 inch by 6 inch rectangular pieces.
  7. Serve immediately a 4 inch by 6 inch rectangular piece of pizza for each serving.

Nutritional Analysis

  • Calories, in K calories: 528.78
  • Carbohydrates, in grams: 50.48
  • Protein, in grams: 34.47
  • Saturated fat, in grams: 8.97
  • Trans fat, in grams: 0
  • Total fat, in grams: 34.20
  • Sodium, in milligrams: 1423.23

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 12–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 11 pounds as purchased (AP) frozen fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 2 pounds AP fresh red onions
  • 2 pounds AP fresh cilantro
  • Pan release spray
  • 12–8 ounces frozen whole grain-rich pizza dough (12 inch by 16 inch sheets)
  • ¼ cup and 1 tablespoon vegetable oil (USDA food item)
  • ¼ cup and 1 tablespoon ready-to-use minced garlic
  • 1 gallon and 3 cups or 1¾ number 10 cans canned diced low-sodium tomatoes (USDA food item)
  • 1 quart or ⅓ number 10 can canned no salt added tomato paste (USDA food item)
  • ⅓ cup granulated sugar
  • ⅓ cup table salt
  • ⅓ cup ground black pepper
  • 1 quart and 2½ cups water
  • 2 ounces or 1 bunch fresh basil
  • 6 pounds or 1 gallon and 2 quarts mozzarella low moisture part skim cheese, shredded (USDA food item)
  • 1 gallon and 2 quarts barbecue (BBQ) sauce

Directions

  1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
  2. Peel and trim onion. Slice into thin strips to measure 1 quart and 2 cups.
  3. Rinse cilantro under cool running water. Trim and chop to measure 3 cups.
  4. Spray six–18 inch by 26 inch by 1 inch baking sheet pans.
  5. Place two sheets of pizza dough on six–18 inch by 26 inch by 1 inch baking sheets for 12 pizzas. Thaw pizza dough on pans for 30 minutes.
To Prepare Marinara Sauce
  1. Heat oil over medium in large saucepan. Add garlic, sauté for 1 minute.
  2. Add diced tomatoes with juice, tomato paste, sugar, salt, pepper, and water, stir to combine. Bring to a boil, heat to simmer for 30 minutes, stir often.
  3. Rinse basil under cool running water. Chop basil to measure 1½ cups. Add basil to sauce, remove from heat.
  4. Puree marinara with immersion blender, blender, or food processor. Note: Marinara should retain texture, not be liquefied.
  5. Preheat convection oven to 350°F or conventional oven to 375°F.
To Assemble Each Pizza
  1. Evenly spread 1½ cups marinara sauce on each sheet of pizza dough. Distribute 2 cups cheese evenly on each pizza.
  2. Mix chicken and BBQ sauce in 12 ¾ inch by 20 inch by 4 inch pan. Evenly spread 3 cups chicken mixture on top of each pizza.
  3. Top each pizza with ½ cup sliced onions.
  4. Top each pizza with ¼ cup cilantro.
  5. Bake for 12 to 20 minutes until golden brown and cheese has melted. Note: Check time for baking as ovens vary. Be sure dough is cooked thoroughly.
  6. Cut each pizza 2 inch by 4 inch to form eight–4 inch by 6 inch rectangular pieces.
  7. Serve immediately a 4 inch by 6 inch rectangular piece of pizza for each serving.

Nutritional Analysis

  • Calories, in K calories: 528.78
  • Carbohydrates, in grams: 50.48
  • Protein, in grams: 34.47
  • Saturated fat, in grams: 8.97
  • Trans fat, in grams: 0
  • Total fat, in grams: 34.20
  • Sodium, in milligrams: 1423.23

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Sandwich recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 6 or yield 12–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative
  • 1 ounce equivalent whole grain-rich
  • cup total vegetable (¼ cup red or orange vegetable and ⅛ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Chicken
  • Vegetable Oil
  • Diced canned tomatoes
  • Canned tomato paste
  • Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

  • California fresh
  • Mediterranean

Preparation Time

  • Preparation: 1 hour for both 48 servings or 96 servings
  • Cook: 20 minutes for both 48 servings or 96 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in refrigerator at 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Valley Unified School District

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, July 10, 2025
Related Content
Recently Posted in Nutrition
  • CEP Application and Mandatory P2 Base Year Review (added 28-Jul-2025)
    Provides guidance to school food authorities on how to apply for the Community Eligibility Provision and on the mandatory review of the Provision 2 base year.
  • Appeal Process for Grants (added 24-Jul-2025)
    This web page provides and overview and timeline for the appeal process for grants in California associated with the Child Nutrition Programs administered by the California Department of Education Nutrition Services Division.
  • Mandatory Review of Provision 2 Base Year (added 23-Jul-2025)
    This management bulletin provides guidance regarding the mandated review of school food authorities participating in Provision 2.
  • Noncongregate Waivers for Unanticipated Closures (added 23-Jul-2025)
    Noncongregate Waivers for Unanticipated School Closures SY 2025-26
  • California Agriculture in the Classroom Conference (added 21-Jul-2025)
    Join California Agriculture in the Classroom at the 38th Annual Agriculture in the Classroom Conference to gain hands-on tools, resources, and inspiration to integrate agriculture into every subject.

  • Food Safety Inspection for School Year 2024–25 (added 15-Jul-2025)
    LEAs participating in the School Breakfast Program (SBP) and/or National School Lunch Program (NSLP) must complete the SY 2024-25 Food Safety Inspection Survey.
  • School Year 2025–26 Annual Update Now Open (added 14-Jul-2025)
    The California Department of Education (CDE) has opened the School Nutrition Programs (SNP) Annual Update in the Child Nutrition Information and Payment System (CNIPS) for School Year (SY) 2025–26 (July 1, 2025, through June 30, 2026).
  • Updates to School Nutrition Program Standards (added 10-Jul-2025)
    This MB provides Child Nutrition Programs (CNPs) Operators information and policy guidance regarding updates to federal CNP meal pattern requirements released on April 24, 2024.
  • 2025 SUN Bucks Resources (added 08-Jul-2025)
    The California Department of Education (CDE) is pleased to announce the availability of multiple 2025 SUN Bucks resources
  • Updated Competitive Foods Management Bulletins (added 07-Jul-2025)
    This listserv provides information on how to access three new Management Bulletins (MB) which update information and guidance regarding Competitive Foods and Beverages.