This BBQ chicken pizza delivers a perfect balance of sweet, tangy, and savory flavors. Using a quality BBQ sauce as the base creates a rich, glossy foundation for tender shredded chicken, sharp red onion, and melty cheese. It’s a crowd-pleasing homemade meal that’s surprisingly easy to make.
Nothing beats a great BBQ Chicken Pizza. Whether you're a fan of Chicken Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This BBQ Chicken Pizza
- Flavorful & balanced: Tangy BBQ sauce, savory chicken, and fresh cilantro create a symphony of tastes.
- Easy & weeknight-friendly: No fancy skills needed—pre-cooked chicken and store-bought dough simplify the process.
- Endless customization: Swap in your favorite toppings like bell peppers or jalapeños to make it your own.
- Guaranteed crowd-pleaser: A perfect blend of familiar comfort food and something special for any gathering.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded
- ¾ cup BBQ sauce, divided
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded smoked Gouda or sharp cheddar
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika (optional, for the chicken)
Tools: A pizza stone or baking sheet, rolling pin, pastry brush, and a small bowl for tossing the chicken.
Notes: The quality of your BBQ sauce really makes a difference here—it’s the star of the show. I prefer a smoky, slightly sweet sauce, but use your favorite. And that smoked Gouda? It adds a fantastic depth of flavor that takes this pizza from great to unforgettable.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 16 g |
| Carbs: | 48 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best BBQ sauce to use? Go for a sauce you genuinely enjoy eating on its own. A thicker, smokier sauce works beautifully as it won’t make the crust soggy. If your sauce is very thin, you can simmer it for a few minutes to reduce and thicken it slightly.
- Can I use a different cheese? Absolutely. While mozzarella is classic for meltiness, the smoked Gouda is a game-changer for flavor. A sharp white cheddar or even a provolone would also be delicious. A blend of cheeses often gives the best result.
- How should I cook my chicken? Using pre-cooked rotisserie chicken is a huge time-saver! If cooking your own, poaching or baking a chicken breast works perfectly. Just be sure to shred it and toss it with a little BBQ sauce and smoked paprika before it goes on the pizza.
- Do I need a pizza stone? A pizza stone will give you the crispiest crust, but a preheated inverted baking sheet works almost as well. The key is getting your cooking surface very hot before the pizza goes on.
How to Make BBQ Chicken Pizza
Step 1: Prepare your dough and preheat your oven. Take your pizza dough out of the fridge about 30 minutes before you plan to bake, letting it come to room temperature—this makes it much easier to stretch. Place your pizza stone or an inverted baking sheet on a middle rack in your oven and preheat to 475°F (245°C). You want that surface screaming hot for a crisp bottom crust.
Step 2: Toss the chicken and prep your toppings. In a small bowl, combine your shredded chicken with about two tablespoons of the BBQ sauce and the smoked paprika, if using. This little step ensures every bit of chicken is flavorful. Then, thinly slice your red onion and chop the fresh cilantro. Grate your cheeses if you didn’t buy them pre-shredded.
Step 3: Shape the pizza crust. On a lightly floured surface, gently stretch and roll your dough into a 12-inch circle. Don’t worry if it’s not a perfect circle—rustic is charming! If the dough keeps springing back, let it rest for another 5 minutes and try again. Transfer the shaped dough to a piece of parchment paper.
Step 4: Assemble the pizza. Using the back of a spoon, spread the remaining BBQ sauce evenly over the dough, leaving a small border around the edges for the crust. You’ll notice the sauce is a beautiful, deep color. Sprinkle about two-thirds of the cheese blend over the sauce. Then, scatter the BBQ chicken and red onions evenly over the cheese. Top with the remaining cheese—this helps keep everything in place.
Step 5: Bake to perfection. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that is melted and has those lovely browned spots. The aroma in your kitchen will be incredible.
Step 6: Finish and serve. As soon as the pizza comes out of the oven, sprinkle the fresh cilantro over the top. The residual heat will wilt it just slightly, releasing its fresh, citrusy aroma. Let the pizza rest for a minute or two before slicing—this allows the cheese to set so you get clean slices. Then, dig in!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reviving: Reheat in a 375°F oven or toaster oven for 5–10 minutes until crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery arugula with a light lemon vinaigrette cuts through the richness of the pizza beautifully and adds a fresh, crisp element to the meal.
- Creamy coleslaw — The cool, creamy, and tangy slaw provides a fantastic textural contrast and its crunch is the perfect sidekick to the soft, cheesy pizza.
- Oven-baked potato wedges — If you’re going all-in on the comfort food vibe, some crispy, seasoned potato wedges with a side of ranch dressing are a no-brainer.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer help cleanse the palate between bites of the smoky, savory pizza.
- Iced tea with lemon — A classic, non-alcoholic option that’s both refreshing and slightly tannic, which stands up well to the bold BBQ flavors.
- A bold Zinfandel — This fruit-forward red wine has enough body and jammy character to complement the sweetness of the sauce without being overpowered.
Something Sweet
- Grilled peach sundaes — Warm, caramelized peaches over vanilla ice cream offer a sweet, smoky, and cool finish that echoes the pizza’s themes in a dessert form.
- Classic chocolate chip cookies — You can’t go wrong with this timeless favorite. The sweet, buttery cookies are a simple and satisfying end to the meal.
- Lemon sorbet — A scoop of bright, tart lemon sorbet is incredibly refreshing and acts as a palate cleanser after the rich and savory main course.
Top Mistakes to Avoid
- Using too much sauce. It’s tempting to slather it on, but an overly saucy base will steam the crust and make it soggy. A thin, even layer is all you need.
- Overloading the toppings. More isn’t always better. A heavy load of toppings will prevent
Bbq Chicken Pizza
Make the best homemade BBQ Chicken Pizza with this easy recipe. Perfectly tangy, cheesy, and ready in 30 minutes. Get the step-by-step guide now!
Ingredients
For the Pizza
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken, shredded
-
¾ cup BBQ sauce, divided
-
1 ½ cups shredded mozzarella cheese
-
½ cup shredded smoked Gouda or sharp cheddar
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¼ cup red onion, thinly sliced
-
2 tbsp fresh cilantro, chopped
-
1 tbsp olive oil
-
½ tsp smoked paprika (optional, for the chicken)
Instructions
-
Prepare your dough and preheat your oven. Take your pizza dough out of the fridge about 30 minutes before you plan to bake, letting it come to room temperature—this makes it much easier to stretch. Place your pizza stone or an inverted baking sheet on a middle rack in your oven and preheat to 475°F (245°C). You want that surface screaming hot for a crisp bottom crust.01
-
Toss the chicken and prep your toppings. In a small bowl, combine your shredded chicken with about two tablespoons of the BBQ sauce and the smoked paprika, if using. This little step ensures every bit of chicken is flavorful. Then, thinly slice your red onion and chop the fresh cilantro. Grate your cheeses if you didn’t buy them pre-shredded.02
-
Shape the pizza crust. On a lightly floured surface, gently stretch and roll your dough into a 12-inch circle. Don’t worry if it’s not a perfect circle—rustic is charming! If the dough keeps springing back, let it rest for another 5 minutes and try again. Transfer the shaped dough to a piece of parchment paper.03
-
Assemble the pizza. Using the back of a spoon, spread the remaining BBQ sauce evenly over the dough, leaving a small border around the edges for the crust. You’ll notice the sauce is a beautiful, deep color. Sprinkle about two-thirds of the cheese blend over the sauce. Then, scatter the BBQ chicken and red onions evenly over the cheese. Top with the remaining cheese—this helps keep everything in place.04
-
Bake to perfection. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that is melted and has those lovely browned spots. The aroma in your kitchen will be incredible.05
-
Finish and serve. As soon as the pizza comes out of the oven, sprinkle the fresh cilantro over the top. The residual heat will wilt it just slightly, releasing its fresh, citrusy aroma. Let the pizza rest for a minute or two before slicing—this allows the cheese to set so you get clean slices. Then, dig in!06
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