Weeknight BBQ Chicken Pizza



  • 1 ½ C shredded LALA® Queso Oaxaca
  • 1 ½ C LALA® Crema
  • 4 packaged naan breads
  • 2 tbsp + ½ C bbq sauce, divided
  • 1 C cooked chicken, shredded into bite-size chunks (you can use rotisserie chicken or other cooked leftover chicken)
  • ¼ small red onion, thinly sliced
  • Juice and zest of 1 lime
  • 1 tbsp sriracha
  • ½ tsp chipotle chile powder
  • ½ tsp salt
  • 2 tbsp fresh cilantro, roughly chopped


Preheat the oven to 425°F.

Arrange naan breads on a sheet tray. If they overlap too much, use 2 sheet trays so they have enough room to get crispy.In a small bowl, toss the chicken with 2 tbsp of bbq sauce.Divide bbq sauce between the four naan breads and spread evenly, leaving ½” around all edges.

Top each pizza with the shredded LALA® Queso Oaxaca.

On top of the cheese, divide the chicken and thinly sliced onions evenly between the pizzas.

Bake until the cheese is melted and starting to brown, about 10-12 minutes.

While the pizzas are baking, mix the LALA® Crema, lime zest and juice, sriracha, chipotle powder, and salt in a small bowl.

Top each finished pizza with fresh cilantro and a drizzle of the chipotle crema. Serve hot. Yields 4 individual pizzas.