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BBQ Chicken French Bread Pizzas with Smoked Mozzarella

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These BBQ chicken French bread pizzas offer a brilliant twist on a midweek favourite, combining the smoky sweetness of barbecue sauce with the rich depth of smoked mozzarella. By using a soft loaf as the base, you achieve a satisfyingly crisp crust and a fluffy centre that holds the toppings perfectly. This high-protein dish is an ideal solution for those busy evenings when you want maximum flavour with minimal fuss.

Prepared in just thirty minutes, this recipe is a fantastic way to use up leftover roast chicken or a shop-bought rotisserie bird. The addition of slowly softened onions and fresh coriander provides a fresh, savoury balance to the rich cheese. Serve these generous slices with a crisp green salad or some crunchy slaw for a complete, homemade meal the whole family will enjoy.

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Ingredients for BBQ Chicken French Bread Pizzas with Smoked Mozzarella

  • 2 teaspoons vegetable oil

  • 1 medium yellow onion, thinly sliced

  • 1 (12–14") soft loaf French or Italian bread, split in half lengthwise

  • 1 garlic clove, smashed

  • 300g shredded rotisserie chicken

  • 120ml plus 2 tablespoons barbecue sauce, divided

  • 180ml coarsely grated smoked mozzarella (about 90g )

  • 3 tablespoons coarsely chopped fresh coriander

How to make BBQ Chicken French Bread Pizzas with Smoked Mozzarella

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Position rack in top third of oven and preheat to 218°C. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.

Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.

Toss chicken with 60ml barbecue sauce in a medium bowl. Spread remaining 6 tablespoons sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.

Bake until cheese is melted and golden brown, about 10 minutes. Top with coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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