This BBQ chicken pizza combines smoky barbecue sauce, tender chicken, and melty cheese on a crispy crust. It’s surprisingly easy to make and delivers gourmet flavor at home. Perfect for casual dinners or game day, this homemade version will become a new favorite.
Love BBQ Chicken Pizza? So do we! If you're into Dinner Ideas or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This BBQ Chicken Pizza
- Balanced flavors: Smoky sauce, sharp onion, and creamy cheese create a perfect bite.
- Easy assembly: Quick to put together, even for beginners or helpers.
- Customizable toppings: Swap ingredients to match your personal taste.
- Crispy crust: Pre-baking technique ensures a golden, sturdy base.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded or diced
- ¾ cup barbecue sauce (divided)
- 1½ cups shredded mozzarella cheese
- ½ cup shredded smoked gouda or provolone
- ¼ cup thinly sliced red onion
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp smoked paprika (optional)
Tools: Pizza stone or baking sheet, rolling pin, pastry brush, small bowl for mixing
Notes: Use a barbecue sauce you love—it makes a difference. Rotisserie chicken works well. Smoked gouda adds incredible depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 16 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Bring your dough to room temperature. Cold dough is frustrating to work with and tends to spring back when you try to stretch it. Let it sit on the counter for at least 30 minutes—it makes the rolling process so much easier.
- Don’t skip pre-cooking your chicken. The pizza bakes quickly, so we need the chicken fully cooked before it goes on. I like to season mine with a pinch of salt, pepper, and smoked paprika before cooking for extra flavor.
- Mix some barbecue sauce with the chicken. This little trick ensures every bite of chicken is infused with that signature BBQ flavor rather than just having sauce sitting on top. It makes a noticeable difference in the final result.
- Consider your sauce thickness. If your barbecue sauce is particularly thick, you might want to thin it with a teaspoon of water or olive oil. Too thick a sauce can make the pizza heavy and prevent even cooking.
How to Make BBQ Chicken Pizza
Step 1: Start by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up thoroughly—this gives you that fantastic crispy crust. While the oven heats, prepare your workstation with a lightly floured surface for rolling out the dough.
Step 2: Roll out your pizza dough on the floured surface to your desired thickness. I prefer about ¼-inch thick for the perfect balance of crispness and chew. Transfer the rolled dough to a piece of parchment paper—this makes moving the pizza to the oven much easier, especially if using a pizza stone.
Step 3: In a small bowl, mix your cooked chicken with about ¼ cup of the barbecue sauce until every piece is nicely coated. This step is crucial—it ensures the chicken doesn’t dry out and that the BBQ flavor penetrates throughout the pizza rather than just sitting on the surface.
Step 4: Now for assembly! Brush the pizza dough with olive oil, leaving about a 1-inch border around the edges for the crust. Spread the remaining ½ cup of barbecue sauce evenly over the oiled dough, again keeping that border clean. You’ll notice the oil creates a barrier that prevents the sauce from making the crust soggy.
Step 5: Sprinkle about half of the mozzarella cheese over the sauce, followed by the BBQ chicken mixture. Then add the remaining cheeses—the initial layer of cheese helps protect the crust from moisture. Scatter the sliced red onion evenly across the pizza. The onions will caramelize slightly in the hot oven, becoming sweet and tender.
Step 6: Carefully transfer the pizza (on the parchment paper) to your preheated pizza stone or baking sheet. Bake for 12-15 minutes, rotating halfway through if your oven has hot spots. You’re looking for bubbly, slightly browned cheese and a golden-brown crust. The aroma at this point is absolutely incredible.
Step 7: Once out of the oven, let the pizza rest for 2-3 minutes before slicing. I know it’s tempting to dive right in, but this brief rest allows the cheese to set slightly so it doesn’t slide off when you cut into it. Sprinkle the fresh cilantro over the top just before serving—the bright, herbal notes cut through the richness beautifully.
Storage & Freshness Guide
- Fridge: Cool completely, wrap slices tightly or store in an airtight container for up to 3 days.
- Freezer: Wrap individual slices in foil and freeze in a zip-top bag for up to 2 months.
- Reviving: Reheat in a skillet over medium heat or in a 375°F oven until crisp and warm.
Serving Suggestions
Complementary Dishes
- Simple garden salad with ranch dressing — The cool, creamy ranch provides a perfect contrast to the smoky, tangy pizza flavors, and the crisp lettuce offers a refreshing break between slices.
- Garlic Parmesan roasted broccoli — The savory, garlicky notes complement the barbecue sauce wonderfully, and it feels like a more substantial side than a simple salad.
- Crispy potato wedges — Because sometimes you just need more carbs, and the crunchy exterior and fluffy interior make them the ultimate comfort food pairing.
Drinks
- Ice-cold lager or pale ale — The crisp, slightly bitter notes cut through the richness of the cheese and balance the sweetness of the barbecue sauce perfectly.
- Sparkling lemonade with mint — For a non-alcoholic option, the bubbles and citrus provide a refreshing palate cleanser between bites of the savory pizza.
- Bold Zinfandel or Shiraz — These fruit-forward red wines have enough body to stand up to the robust flavors without overpowering the delicate balance of the pizza.
Something Sweet
- Warm apple crisp with vanilla ice cream — The contrast between hot and cold, tart apples and sweet topping, makes for a satisfying dessert that doesn’t feel too heavy after pizza.
- Dark chocolate brownies — Rich, fudgy brownies provide just enough chocolate intensity to feel like a proper dessert finale without requiring much effort.
- Lemon sorbet — Sometimes you need something light and refreshing after a meal like pizza, and the bright citrus flavor cleanses the palate beautifully.
Top Mistakes to Avoid
- Overloading with toppings: It’s tempting to pile everything on, but too many toppings prevent the crust from cooking properly and can make the pizza soggy. A little restraint goes a long way here.
- Using cold dough straight from the fridge: I’ve messed this up before too—cold dough is difficult to stretch and often tears. It also doesn’t develop that lovely airy texture when baked. Always bring it to room temperature first.
- Skipping the pre-bake for a thick crust: If you prefer a thicker, Chicago-style crust, consider baking it for 5-7 minutes before adding toppings to ensure it cooks through without burning the cheese.
- Cutting the pizza immediately: I know it’s hard to wait
Bbq Chicken Pizza
Make this easy BBQ Chicken Pizza with smoky sauce, tender chicken, and melty cheese on a crispy crust. Perfect for dinner or game day. Get the recipe now!
Ingredients
For the Pizza
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken, shredded or diced
-
¾ cup barbecue sauce (divided)
-
1½ cups shredded mozzarella cheese
-
½ cup shredded smoked gouda or provolone
-
¼ cup thinly sliced red onion
-
2 tbsp fresh cilantro, chopped
-
1 tbsp olive oil
-
½ tsp garlic powder
-
¼ tsp smoked paprika (optional)
Instructions
-
Start by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up thoroughly—this gives you that fantastic crispy crust. While the oven heats, prepare your workstation with a lightly floured surface for rolling out the dough.01
-
Roll out your pizza dough on the floured surface to your desired thickness. I prefer about ¼-inch thick for the perfect balance of crispness and chew. Transfer the rolled dough to a piece of parchment paper—this makes moving the pizza to the oven much easier, especially if using a pizza stone.02
-
In a small bowl, mix your cooked chicken with about ¼ cup of the barbecue sauce until every piece is nicely coated. This step is crucial—it ensures the chicken doesn’t dry out and that the BBQ flavor penetrates throughout the pizza rather than just sitting on the surface.03
-
Now for assembly! Brush the pizza dough with olive oil, leaving about a 1-inch border around the edges for the crust. Spread the remaining ½ cup of barbecue sauce evenly over the oiled dough, again keeping that border clean. You’ll notice the oil creates a barrier that prevents the sauce from making the crust soggy.04
-
Sprinkle about half of the mozzarella cheese over the sauce, followed by the BBQ chicken mixture. Then add the remaining cheeses—the initial layer of cheese helps protect the crust from moisture. Scatter the sliced red onion evenly across the pizza. The onions will caramelize slightly in the hot oven, becoming sweet and tender.05
-
Carefully transfer the pizza (on the parchment paper) to your preheated pizza stone or baking sheet. Bake for 12-15 minutes, rotating halfway through if your oven has hot spots. You’re looking for bubbly, slightly browned cheese and a golden-brown crust. The aroma at this point is absolutely incredible.06
-
Once out of the oven, let the pizza rest for 2-3 minutes before slicing. I know it’s tempting to dive right in, but this brief rest allows the cheese to set slightly so it doesn’t slide off when you cut into it. Sprinkle the fresh cilantro over the top just before serving—the bright, herbal notes cut through the richness beautifully.07
Not what you're looking for?
