BBQ Chicken Pizza – Sweet, Smoky, and Perfect for Any Night
This BBQ chicken pizza is the kind of weeknight win that feels a little special. It’s saucy, cheesy, and loaded with tender chicken and crisp red onions. The sweet-smoky barbecue sauce balances beautifully with melty mozzarella and a sprinkle of fresh cilantro.
Whether you’re feeding a crowd or just craving something bold and satisfying, this pizza hits the spot. It’s easy to make, fun to customize, and tastes like a favorite restaurant pie—right from your own oven.
BBQ Chicken Pizza - Sweet, Smoky, and Perfect for Any Night
Ingredients
Method
- Preheat the oven. Heat your oven to 475°F (245°C). If you have a pizza stone or steel, place it in the oven while it preheats for at least 30 minutes. A hot surface gives you a crisp, blistered crust.
- Prep the chicken. Toss the cooked chicken with 2–3 tablespoons of barbecue sauce, just enough to lightly coat.Season with a pinch of salt and pepper. This keeps the chicken moist and flavorful.
- Stretch the dough. Lightly flour your counter. Press and stretch the dough into a 12–14 inch round (or rectangle if using a sheet pan).Avoid overworking it; let it rest a minute if it resists. Transfer to a cornmeal-dusted pizza peel or an oiled baking sheet.
- Sauce the base. Spread about 1/3 to 1/2 cup barbecue sauce over the dough, leaving a small border. Don’t drown it—too much sauce makes the crust soggy.
- Add cheese and toppings. Sprinkle most of the mozzarella over the sauce.Add the smoked gouda or cheddar if using. Scatter the sauced chicken evenly, then add the red onion slices. Finish with the remaining mozzarella for good melt and coverage.
- Bake. Slide the pizza onto the hot stone or place the baking sheet in the oven.Bake 10–14 minutes, until the crust is golden and the cheese is bubbling with browned spots.
- Finish and rest. Remove from the oven. Drizzle a small ribbon of barbecue sauce over the top if you like. Let the pizza rest 2–3 minutes, then sprinkle with chopped cilantro and a pinch of red pepper flakes if desired.
- Slice and serve. Cut into 6–8 slices.Serve hot while the cheese is stretchy and the crust is crisp.
What Makes This Recipe So Good
BBQ chicken pizza is a perfect mix of familiar and exciting. Instead of tomato sauce, you use barbecue sauce, which brings sweetness, tang, and a hint of smoke.
That sauce pairs beautifully with juicy chicken and sharp red onion, and the cheese ties it all together.
It’s also very forgiving. You can use store-bought dough and rotisserie chicken for speed, or go homemade if you’re in the mood. The flavors are bold, the texture is satisfying, and the whole thing comes together with minimal fuss.
It’s a crowd-pleaser for game night, family dinner, or a casual weekend treat.
Shopping List
- Pizza dough: 1 pound store-bought or homemade
- Cooked chicken: 1.5 to 2 cups, shredded or chopped (rotisserie works great)
- Barbecue sauce: About 1/2 cup for the base + extra for tossing chicken
- Mozzarella cheese: 1.5 to 2 cups shredded (low-moisture)
- Smoked gouda or cheddar (optional): 1/2 cup shredded for extra flavor
- Red onion: 1/4 to 1/2 small, thinly sliced
- Fresh cilantro: A small handful, chopped
- Olive oil: For brushing crust and pan
- Cornmeal or flour: For dusting the peel or baking sheet
- Salt and black pepper: To taste
- Red pepper flakes (optional): For a little heat
Instructions
- Preheat the oven. Heat your oven to 475°F (245°C). If you have a pizza stone or steel, place it in the oven while it preheats for at least 30 minutes. A hot surface gives you a crisp, blistered crust.
- Prep the chicken. Toss the cooked chicken with 2–3 tablespoons of barbecue sauce, just enough to lightly coat.Season with a pinch of salt and pepper. This keeps the chicken moist and flavorful.
- Stretch the dough. Lightly flour your counter. Press and stretch the dough into a 12–14 inch round (or rectangle if using a sheet pan).Avoid overworking it; let it rest a minute if it resists. Transfer to a cornmeal-dusted pizza peel or an oiled baking sheet.
- Sauce the base. Spread about 1/3 to 1/2 cup barbecue sauce over the dough, leaving a small border. Don’t drown it—too much sauce makes the crust soggy.
- Add cheese and toppings. Sprinkle most of the mozzarella over the sauce.Add the smoked gouda or cheddar if using. Scatter the sauced chicken evenly, then add the red onion slices. Finish with the remaining mozzarella for good melt and coverage.
- Bake. Slide the pizza onto the hot stone or place the baking sheet in the oven.Bake 10–14 minutes, until the crust is golden and the cheese is bubbling with browned spots.
- Finish and rest. Remove from the oven. Drizzle a small ribbon of barbecue sauce over the top if you like. Let the pizza rest 2–3 minutes, then sprinkle with chopped cilantro and a pinch of red pepper flakes if desired.
- Slice and serve. Cut into 6–8 slices.Serve hot while the cheese is stretchy and the crust is crisp.
Storage Instructions
Leftovers keep well. Let the pizza cool completely, then store slices in an airtight container in the fridge for up to 3 days. For best results, reheat in a 375°F (190°C) oven or toaster oven for 6–8 minutes to restore crispness.
To freeze, wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months.
Reheat from frozen in a 400°F (205°C) oven for 12–15 minutes, or until hot and crisp.
Why This is Good for You
This pizza has a balanced mix of protein, carbs, and fat. Chicken provides lean protein that keeps you full and supports muscle repair. Red onion and cilantro add antioxidants and brightness without piling on calories.
You can tweak it to fit your goals. Choose a whole-grain crust for extra fiber, use part-skim mozzarella to reduce saturated fat, and go light on the sauce to cut sugar. Add veggies like bell peppers or corn for more color and nutrients.
Pitfalls to Watch Out For
- Too much sauce: It can make the crust soggy and overpower the other flavors.Use just enough to coat the surface.
- Wet cheese: Fresh mozzarella releases moisture. Stick with low-moisture shredded mozzarella or blot fresh slices very well.
- Under-heated oven: A hot oven is key for a crisp crust. Preheat thoroughly, especially if using a stone or steel.
- Thick chicken pieces: Large chunks don’t heat through as quickly and can slide around.Shred or dice into small, even pieces.
- Skipping the rest: Cutting immediately can make cheese and toppings slide off. Rest a couple minutes first.
Variations You Can Try
- Spicy BBQ: Use a spicy barbecue sauce or add sliced jalapeños before baking.
- Hawaiian Twist: Add diced pineapple and a little diced ham for a sweet-savory combo.
- Veggie-Loaded: Add thinly sliced bell peppers, corn, or mushrooms. Keep slices thin to avoid wateriness.
- Ranch-Drizzle: Swirl a little ranch over the hot pizza or mix ranch with a touch of barbecue sauce for a creamy finish.
- Smoky Upgrade: Swap some mozzarella for smoked gouda and add a pinch of smoked paprika to the chicken.
- Grilled Crust: Grill the stretched dough 2–3 minutes per side, then add toppings and finish on indirect heat with the lid closed.
- Gluten-Free: Use a gluten-free dough and double-check your barbecue sauce is certified gluten-free.
FAQ
Can I use store-bought rotisserie chicken?
Yes, it’s perfect for this recipe.
Shred it, toss with a little barbecue sauce, and you’re ready to go. It saves time and adds great flavor.
What’s the best cheese for BBQ chicken pizza?
Low-moisture mozzarella melts beautifully and gives you that classic stretch. A little smoked gouda or sharp cheddar adds depth.
Use a mix for the best flavor and texture.
Do I need a pizza stone?
No, but it helps. A stone or steel gives you a crisp bottom crust. If you don’t have one, use a preheated inverted baking sheet or a well-oiled standard sheet pan.
Which barbecue sauce should I use?
Choose one you like on its own—sweet and tangy sauces work best.
If yours is very sweet, balance it with extra red onion or a pinch of red pepper flakes. If it’s smoky, pair it with a bit of cheddar to complement the flavor.
Can I make this ahead?
You can prep the toppings a day ahead and store them in the fridge. You can also par-bake the crust for 4–5 minutes, cool it, then add toppings and finish baking later.
This helps when entertaining.
How do I keep the crust from getting soggy?
Use a hot oven, don’t overload with sauce or wet cheese, and make sure the stone or pan is preheated. Slicing onions thinly and keeping chicken pieces small also helps.
Can I cook it on a grill?
Yes. Grill the dough over medium-high heat until lightly charred, flip, add toppings, then move to indirect heat and close the lid to melt the cheese.
Keep an eye on hot spots to avoid burning.
Final Thoughts
BBQ chicken pizza is hearty, bold, and surprisingly easy to pull off at home. With a hot oven, a light hand on the sauce, and well-chosen toppings, you’ll get a crisp crust and big flavor every time. Make it exactly how you like—spicy, smoky, veggie-packed, or classic.
Once you nail the basics, it’ll be a go-to recipe for busy nights and casual hangouts alike. Grab your dough, heat the oven, and enjoy a slice while it’s hot and melty.
