This BBQ chicken pizza combines smoky BBQ sauce, tender chicken, and melty cheese on a crisp crust for a homemade favorite. It’s a versatile, crowd-pleasing meal that’s simple to make yet feels special. The balance of sweet, savory, and tangy flavors makes this BBQ chicken pizza a guaranteed hit.
Craving a delicious BBQ Chicken Pizza? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This BBQ Chicken Pizza
- Flavor explosion: Sweet, smoky, savory, and tangy in every bite.
- Versatile base: Easily customize with your favorite toppings.
- Simple & fancy: Achievable weeknight meal with pizzeria flair.
- Amazing leftovers: Cold slices taste even better the next day.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded or diced
- 3/4 cup your favorite BBQ sauce, divided
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded smoked Gouda or sharp cheddar
- 1/2 medium red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tsp cornmeal (for dusting)
Tools: A pizza stone or baking sheet, a rolling pin, a small bowl, and a pastry brush.
Notes: Don’t skip the two-cheese blend—the mozzarella gives you that classic stretch, while the smoked Gouda or cheddar adds a depth of flavor that pairs perfectly with the BBQ sauce. And using a good-quality sauce you genuinely love is key here, as it’s the star of the show.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 14 g |
| Carbs: | 52 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Is your dough cold and stubborn? Let your pizza dough sit at room temperature for at least 30-60 minutes before you try to stretch it. A cold dough will fight you every step of the way and snap back, while a relaxed dough will be much more cooperative and easy to shape.
- What’s the best chicken to use? You can use any pre-cooked chicken you have! A rotisserie chicken is a fantastic, flavorful shortcut. Leftover grilled or baked chicken breast works wonderfully too. The goal is just to have it ready to go so the assembly is quick.
- Why two types of cheese? I really recommend this combo. Mozzarella alone can be a bit one-note. Adding a cheese with a stronger, smokier profile like Gouda or a sharp white cheddar elevates the entire pizza and makes the BBQ flavor pop even more.
- Worried about a soggy crust? The trick is to not over-sauce. We’re using a moderate amount of BBQ sauce and pre-mixing it with the chicken. This creates a cohesive topping that won’t release too much liquid onto the raw dough as it bakes.
How to Make BBQ Chicken Pizza
Step 1: First, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it gets screaming hot. A hot cooking surface is the secret to a crisp, beautifully blistered crust. While the oven heats, let’s get our toppings ready to go.
Step 2: In a small bowl, combine your cooked chicken with about 1/4 cup of the BBQ sauce. Toss it until every piece of chicken is nicely coated. This step is crucial—it ensures every bite of chicken is packed with flavor, rather than just having sauce glazed on top. Set this saucy chicken aside.
Step 3: On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle. Don’t worry if it’s not a perfect circle—rustic is charming! If you’re using a baking sheet, sprinkle it with cornmeal to prevent sticking and add a little texture. Transfer your shaped dough to the prepared pan or a pizza peel if using a stone.
Step 4: Now, assemble! Brush the outer edge of the dough with a thin layer of olive oil—this will help it get golden and beautiful. Spread the remaining 1/2 cup of BBQ sauce over the center of the dough, leaving a one-inch border for the crust. You’ll notice the aroma starting to build already.
Step 5: Sprinkle about two-thirds of the cheese blend over the sauce. Then, evenly distribute the BBQ chicken and the thinly sliced red onions. Top with the remaining cheese. The cheese on the bottom and top acts like a delicious glue, holding all the toppings in place.
Step 6: Carefully transfer the pizza to the preheated oven. If using a stone, a confident jerk onto the stone works best. Bake for 12-15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that is fully melted and starting to get those lovely brown spots.
Step 7: Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. I know it’s tempting to cut in immediately, but this brief rest allows the cheese to set slightly so you get clean slices instead of a cheesy landslide. Then, sprinkle the fresh cilantro over the top right before slicing and serving.
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-low heat (covered) or in a 375°F oven until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula tossed with a light lemon vinaigrette provides a fresh, crisp contrast to the rich, smoky pizza.
- Creamy coleslaw — The cool, creamy texture of a classic vinegar-based slaw is a fantastic side that cuts through the sweetness of the BBQ sauce beautifully.
- Garlic parmesan potato wedges — If you’re going all-in on a comfort food feast, these crispy, herby wedges are the ultimate carb-loaded companion.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer cleanse the palate perfectly between each rich, cheesy bite.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory-sweet flavors.
- Iced black tea — Its slight tannic quality is a surprisingly great match for the smoky notes in the pizza, making for a very satisfying sip.
Something Sweet
- Grilled peach halves with vanilla ice cream — The warm, caramelized peaches and cold ice cream continue the sweet-and-smoky theme in dessert form.
- Classic chocolate chip cookies — You can’t go wrong with this timeless combo. A warm, soft-baked cookie is the perfect, comforting end to the meal.
- Lemon sorbet — Its bright, sharp citrus flavor is a palate-cleansing dream that feels light and refreshing after a hearty pizza.
Top Mistakes to Avoid
- Mistake: Overloading the pizza with toppings. It’s so tempting to pile everything on, but a thinner layer ensures the crust cooks through and gets crispy. Too much weight leads to a soggy, undercooked center, and nobody wants that.
- Mistake: Using cold dough straight from the fridge. I’ve messed this up before too, and you end up in a fight with the dough. A relaxed, room-temperature dough is pliable and will stretch easily without springing back into a small, thick puck.
- Mistake: Skipping the cornmeal on the pan. That little dusting of cornmeal isn’t just for looks; it creates a tiny barrier that prevents sticking and adds a delightful bit of texture and flavor to the bottom of your crust.
- Mistake: Cutting the pizza immediately. I know, the wait is agony. But giving the pizza just a few minutes to rest allows the molten cheese to firm up slightly, which means you’ll get perfect slices instead of a cheesy, saucy mess.
Expert Tips
- Tip: Get creative with your sauce swirl. Instead of spreading the BBQ sauce evenly, try dolloping it and then using the back of a spoon to create swirls. This creates pockets of intense flavor that are a delightful surprise in every slice.
- Tip: Pre-cook your onions for a mellower flavor. If raw red onion is a bit too sharp for you, quickly sauté the slices in a pan for 4-5 minutes until they’re softened and slightly caramelized. This brings out their natural sweetness.
- Tip: Use a pastry brush for the oil. Brushing the crust with olive oil instead of drizzling gives you a much more even, controlled coating, which leads to a consistently golden and delicious crust edge all the way around.
- Tip: Try the broiler for a finishing touch. If your cheese isn’t as spotty and browned as you’d like after baking, pop the pizza under the broiler for 60-90 seconds. Watch it like a hawk—it can burn in a flash!
FAQs
Can I make this pizza ahead of time?
You can absolutely prep the components ahead! Mix the chicken and BBQ sauce, shred the cheese, and slice the onions. Store them in separate containers in the fridge for up to two days. When you’re ready to eat, let your dough come to room temp and assemble—it cuts the active prep time in half and makes for a super speedy dinner.
What’s the best way to reheat leftover pizza?
To avoid a soggy crust, never use the microwave alone. The best method is to reheat it in a skillet on the stovetop over medium-low heat. Place the slice in the dry skillet, cover it with a lid, and heat for 3-5 minutes. The bottom will get crisp again and the cheese will melt beautifully. The oven at 375°F works well too, but the skillet is faster.
Can I use a different protein instead of chicken?
Definitely! Pulled pork is a classic and fantastic substitute. Cooked and crumbled sausage would also be delicious, or even some sautéed shrimp for a surf-and-turf vibe. Just make sure whatever protein you use is already cooked before it goes on the pizza to ensure food safety and proper baking time.
My pizza dough is too sticky to handle. What should I do?
Don’t panic! Flour is your best friend here. Liberally flour your work surface, your rolling pin, and even your hands. If it’s still unmanageable, the dough might just need a few more minutes to rest. Walk away for five minutes, let the gluten relax, and then try again. You can also roll it out between two sheets of parchment paper.
Can I make this gluten-free or dairy-free?
Yes, with a few simple swaps. Use your favorite store-bought gluten-free pizza dough blend and follow the package instructions, as baking times can vary. For dairy-free, there are some excellent melting vegan mozzarella-style cheeses available now. The BBQ sauce and chicken are naturally gluten-free, but always double-check the labels to be sure.
Bbq Chicken Pizza
Make the best homemade BBQ Chicken Pizza with this easy recipe. Smoky sauce, tender chicken, and melty cheese on a crispy crust. Get the recipe and bake it tonight!
Ingredients
For the pizza
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken (shredded or diced)
-
3/4 cup your favorite BBQ sauce (divided)
-
1 1/2 cups shredded mozzarella cheese
-
1/2 cup shredded smoked Gouda or sharp cheddar
-
1/2 medium red onion (thinly sliced)
-
2 tbsp fresh cilantro (chopped)
-
1 tbsp olive oil
-
1 tsp cornmeal (for dusting)
Instructions
-
First, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it gets screaming hot. A hot cooking surface is the secret to a crisp, beautifully blistered crust. While the oven heats, let’s get our toppings ready to go.01
-
In a small bowl, combine your cooked chicken with about 1/4 cup of the BBQ sauce. Toss it until every piece of chicken is nicely coated. This step is crucial—it ensures every bite of chicken is packed with flavor, rather than just having sauce glazed on top. Set this saucy chicken aside.02
-
On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle. Don’t worry if it’s not a perfect circle—rustic is charming! If you’re using a baking sheet, sprinkle it with cornmeal to prevent sticking and add a little texture. Transfer your shaped dough to the prepared pan or a pizza peel if using a stone.03
-
Now, assemble! Brush the outer edge of the dough with a thin layer of olive oil—this will help it get golden and beautiful. Spread the remaining 1/2 cup of BBQ sauce over the center of the dough, leaving a one-inch border for the crust. You’ll notice the aroma starting to build already.04
-
Sprinkle about two-thirds of the cheese blend over the sauce. Then, evenly distribute the BBQ chicken and the thinly sliced red onions. Top with the remaining cheese. The cheese on the bottom and top acts like a delicious glue, holding all the toppings in place.05
-
Carefully transfer the pizza to the preheated oven. If using a stone, a confident jerk onto the stone works best. Bake for 12-15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that is fully melted and starting to get those lovely brown spots.06
-
Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. I know it’s tempting to cut in immediately, but this brief rest allows the cheese to set slightly so you get clean slices instead of a cheesy landslide. Then, sprinkle the fresh cilantro over the top right before slicing and serving.07
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