BBQ Chicken Pizza With Red Onions – Sweet, Smoky, and Fast
This is the kind of weeknight pizza that feels special without a lot of effort. Juicy chicken, tangy BBQ sauce, melty cheese, and crisp red onions come together in under an hour. The flavors are bold but balanced, and the texture hits all the right notes: chewy crust, gooey cheese, and a little crunch.
Whether you’re feeding a crowd or looking for a satisfying dinner, this one always delivers. No pizza stone or fancy dough skills required.
BBQ Chicken Pizza With Red Onions - Sweet, Smoky, and Fast
Ingredients
Method
- Preheat the oven: Set your oven to 475°F (245°C).If you have a pizza stone, place it in the oven to heat. If not, a sturdy sheet pan works fine.
- Prep the dough: Let the dough rest at room temperature for 20–30 minutes if it’s been chilled. This makes it easier to stretch without springing back.
- Prepare the chicken: Toss the cooked chicken with 2–3 tablespoons of BBQ sauce.Season lightly with salt and pepper. This keeps the chicken juicy and flavorful.
- Shape the crust: Lightly dust a piece of parchment or your pan with flour or cornmeal. Stretch or roll the dough into a 12–14 inch circle or rectangle.Brush the outer edge with olive oil.
- Add the sauce: Spread about 1/3 cup of BBQ sauce over the dough, leaving a 1-inch border. Use more if you like it saucy, but don’t oversaturate or the crust may get soggy.
- Layer the cheese: Sprinkle the mozzarella evenly over the sauce. Add the gouda or cheddar for extra smokiness.
- Top it: Scatter the BBQ chicken over the cheese.Add the thinly sliced red onions. If you want heat, add a few jalapeño slices.
- Bake: Transfer the pizza (with the parchment, if using) to the hot stone or place the pan on the middle rack. Bake for 10–14 minutes, until the cheese is bubbling and the crust is golden.
- Finish: Remove from the oven.Drizzle lightly with a bit more BBQ sauce if you like. Sprinkle with chopped cilantro. Let it rest 2–3 minutes so the cheese sets, then slice.
- Serve: Enjoy hot with a simple green salad or fresh corn on the cob.Leftovers reheat well.
What Makes This Recipe So Good
- Sweet and smoky flavor: The BBQ sauce brings tang and sweetness that pairs perfectly with savory chicken and sharp red onions.
- Great texture: You get crisp-tender onions, juicy chicken, and a golden, slightly chewy crust.
- Fast and flexible: Use rotisserie chicken, leftover grilled chicken, or cook it fresh. Store-bought dough works just fine.
- Make it your way: Swap cheeses, add bacon, or throw on some sliced jalapeños for heat.
- Crowd-pleaser: It’s familiar but feels a little special compared to classic pepperoni.
Ingredients
- 1 pound pizza dough (store-bought or homemade), at room temperature
- 1 cup cooked chicken, shredded or chopped (rotisserie works great)
- 1/2 cup BBQ sauce, plus extra for drizzling (use your favorite)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded or grated smoked gouda or cheddar (optional but delicious)
- 1/2 medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional for topping)
- 1 tablespoon olive oil (for the pan and crust)
- Cornmeal or flour for dusting
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 475°F (245°C).If you have a pizza stone, place it in the oven to heat. If not, a sturdy sheet pan works fine.
- Prep the dough: Let the dough rest at room temperature for 20–30 minutes if it’s been chilled. This makes it easier to stretch without springing back.
- Prepare the chicken: Toss the cooked chicken with 2–3 tablespoons of BBQ sauce.Season lightly with salt and pepper. This keeps the chicken juicy and flavorful.
- Shape the crust: Lightly dust a piece of parchment or your pan with flour or cornmeal. Stretch or roll the dough into a 12–14 inch circle or rectangle.Brush the outer edge with olive oil.
- Add the sauce: Spread about 1/3 cup of BBQ sauce over the dough, leaving a 1-inch border. Use more if you like it saucy, but don’t oversaturate or the crust may get soggy.
- Layer the cheese: Sprinkle the mozzarella evenly over the sauce. Add the gouda or cheddar for extra smokiness.
- Top it: Scatter the BBQ chicken over the cheese.Add the thinly sliced red onions. If you want heat, add a few jalapeño slices.
- Bake: Transfer the pizza (with the parchment, if using) to the hot stone or place the pan on the middle rack. Bake for 10–14 minutes, until the cheese is bubbling and the crust is golden.
- Finish: Remove from the oven.Drizzle lightly with a bit more BBQ sauce if you like. Sprinkle with chopped cilantro. Let it rest 2–3 minutes so the cheese sets, then slice.
- Serve: Enjoy hot with a simple green salad or fresh corn on the cob.Leftovers reheat well.
How to Store
- Refrigerator: Store slices in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze slices on a sheet pan until firm, then wrap and store in a freezer bag for up to 2 months.
- Reheat: For best texture, reheat in a 375°F (190°C) oven or toaster oven for 8–10 minutes. A skillet over medium heat also works—cover briefly to melt the cheese.
Health Benefits
- Lean protein: Chicken provides protein to keep you full and support muscle repair.
- Onion antioxidants: Red onions contain quercetin and other compounds that offer anti-inflammatory benefits.
- Portion control: A homemade pizza lets you control sauce, cheese, and toppings, keeping sodium and added sugars in check.
- Balanced meal: Pair with a salad or roasted veggies to add fiber and micronutrients.
Common Mistakes to Avoid
- Too much sauce: Extra sauce can make the crust soggy.Use just enough to coat the surface.
- Cold dough: Stretching cold dough leads to tears and shrinkage. Let it warm to room temp first.
- Overloading toppings: Heavy toppings slow cooking and sog the center. Keep it even and moderate.
- Undercooked onions: Slice them thin so they cook through and soften without burning.
- Skipping the hot preheat: A fully heated oven and stone or pan help the crust puff and crisp.
Variations You Can Try
- Hawaiian twist: Add small chunks of pineapple and cooked bacon for sweet-salty balance.
- Spicy version: Use a spicy BBQ sauce, add jalapeños, and finish with crushed red pepper.
- Buffalo-BBQ blend: Mix BBQ sauce with a little hot sauce and swap blue cheese crumbles for part of the mozzarella.
- Veggie-forward: Add thinly sliced bell peppers, corn kernels, or mushrooms.Pre-sauté mushrooms to reduce moisture.
- Grilled pizza: Grill the stretched dough 2–3 minutes per side, then add toppings and finish on indirect heat.
- Cheese swap: Try provolone or Monterey Jack for a milder melt, or all smoked gouda for a deeper flavor.
FAQ
Can I use raw chicken on the pizza?
No. Use fully cooked chicken. Raw chicken won’t cook through safely in the short pizza bake time.
What’s the best BBQ sauce to use?
Choose one you love.
A balanced sauce with moderate sweetness and a bit of tang works well. If yours is very sweet, use a lighter hand and add a splash of apple cider vinegar to brighten it.
Do I need a pizza stone?
No, but it helps. A preheated stone gives a crisper bottom.
A heavy sheet pan preheated in the oven is a solid alternative.
How thin should I slice the red onions?
Very thin—about paper-thin to 1/8 inch. Thin slices soften and sweeten without burning.
Can I make this gluten-free?
Yes. Use a gluten-free pizza crust and check that your BBQ sauce is gluten-free.
Baking time may vary slightly.
What cheese melts best for this pizza?
Low-moisture mozzarella is the base for great melt. A little smoked gouda or cheddar adds depth without overpowering.
How do I keep the crust from sticking?
Use parchment, cornmeal, or a light dusting of flour on your peel or pan. Don’t overload the dough with wet toppings.
Can I prep it ahead?
Yes.
Mix the chicken with sauce, slice the onions, and shred the cheese up to 2 days in advance. Assemble just before baking for the best crust.
Wrapping Up
BBQ Chicken Pizza with Red Onions is a reliable, flavorful choice that’s easy to pull off any night of the week. It’s flexible, family-friendly, and quick, especially with store-bought dough and cooked chicken.
Keep the toppings balanced, preheat your oven well, and you’ll get a golden, bubbly pie every time. Add your favorite twists, slice it hot, and enjoy.
