Barbecue Chicken Pizza Braid

This Barbecue Chicken Pizza Braid combines all the delicious flavors of barbecue chicken pizza with the fun presentation of a braided crust. It is simple enough for a weeknight dinner but special enough to impress guests or bring to a casual gathering. Using premade pizza dough and cooked chicken keeps things easy while delivering a satisfying meal that everyone will want seconds of.

I made this for the first time when craving pizza flavors but wanting something portable. Now it is a favorite party snack in my house because everyone loves how fun it looks and tastes.

Ingredients

• Olive oil: for sautéing the onion which softens it and brings out sweetness, use extra virgin for best flavor
• Red onion: Thinly sliced red onion adds a sharp but mellow contrast to the sweet barbecue sauce
• Cooked chicken breast: Boneless skinless chicken breast shredded for easy mixing and absorbing sauce, slow cooker method recommended for tender results
• Salt and black pepper: to season and balance the flavors
• Barbecue sauce: I prefer a lower sugar variety like Stubbs Original for a rich tang without too much sweetness
• Pizza dough: Pillsbury Classic Pizza Crust canned dough for simplicity and reliable texture, roll it out slightly to the correct size before braiding
• Mozzarella cheese: Shredded 2% milk Mozzarella cheese melts nicely and provides creamy, gooey pockets within the braid
• Egg wash: Egg and water beaten together as an egg wash to give the crust a beautiful golden shine when baked

Instructions

Sauté the Aromatics:

Heat olive oil over medium heat in a sauté pan or skillet. Add the sliced red onion and cook for about 3 to 4 minutes, stirring occasionally until the onion becomes soft and translucent. This gentle cooking step deepens the flavor so it does not remain sharp in the final dish.

Combine Chicken with Sauce:

Add the shredded chicken to the softened onions along with salt, pepper, and barbecue sauce. Stir well to coat the chicken evenly. Continue cooking for an additional 2 to 3 minutes until the mixture is heated through and the flavors meld.

Prepare the Dough for Braiding:

Unroll the pizza dough onto a piece of parchment paper placed on a cutting board. Use a rolling pin to stretch the dough into a rectangle approximately 10 inches by 14 inches. On one long side, use a sharp knife or pizza cutter to make diagonal cuts about one inch apart and three inches long toward the center of the dough. Repeat the same cuts on the opposite long side in a mirror image.

Fill the Center and Sprinkle Cheese:

Spoon the barbecue chicken mixture evenly down the center space between the cuts. Sprinkle the shredded Mozzarella cheese over the top so it melts into the chicken as it bakes.

Braid the Dough:

Beginning at one end, fold one strip of dough diagonally over the filling. Then fold the strip on the opposite side over that strip in a crisscross pattern. Continue folding alternately from each side toward the other end until the center is completely covered with dough strips forming a braided effect.

Apply Egg Wash:

In a small bowl, beat together the egg and water. Use a pastry brush to paint the egg wash evenly over the entire braid. This step creates a golden, glossy crust.

Bake to Perfection:

Transfer the parchment paper with the pizza braid onto a baking sheet. Bake in the oven preheated to 375 degrees Fahrenheit for 20 to 24 minutes until the crust turns a lovely golden brown and is cooked through.

Slice and Serve:

Remove from oven and let cool slightly. Cut into 12 equal pieces and serve warm. Each serving is two slices and perfect for sharing.

One memorable time I served this at a family gathering my nephew kept asking for "the braid with the stringy cheese" and ended up eating more than anyone!

Storage Tips

Cool any leftovers completely before storing in an airtight container in the refrigerator for up to three days. To reheat, warm in the oven at 350 degrees for 10 minutes or microwave for quick lunches. For longer storage, freeze leftover slices wrapped tightly in foil and placed in freezer bags for up to two months.

Ingredient Substitutions

Cooked pulled pork or rotisserie chicken can replace the shredded chicken for convenience and flavor twists. Use sharp cheddar or a smoked cheese instead of Mozzarella for a different taste profile. Any brand of canned or refrigerated pizza dough can work if Pillsbury is unavailable just adjust rolling and baking times slightly.

Serving Suggestions

Pair with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Serve alongside roasted vegetables or sweet potato fries for a more filling meal. This braid also pairs well with a light coleslaw for a bit of crunch and freshness.

Enjoy warm slices for a fun shareable meal that reheats well. It is a great twist on classic pizza flavors.

Common Recipe Questions

→ What type of chicken works best for this dish?

Shredded cooked chicken breast works great and can be prepared by slow cooking, baking, or using pre-cooked rotisserie chicken.

→ Can I substitute the cheese used in the braid?

Yes, while Mozzarella is recommended for its meltability and mild flavor, shredded cheddar or other cheeses can be used to vary the taste.

→ How do I make the braid look neat and even?

Make uniform cuts on both sides of the dough and fold strips alternately over the filling in a criss-cross pattern to create an even braid.

→ What is the best way to soften the red onion before adding it?

Sautéing the red onion in olive oil over medium heat for a few minutes helps soften it and enhances its natural sweetness.

→ Can I prepare this braid in advance?

Yes, you can assemble the braid ahead of time, refrigerate it, and bake when ready to enjoy fresh and warm flavors.