Pizza · American

BBQ Chicken Pizza

Name: BBQ Chicken Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 large 12-inch pizza, about 8 slices
Cuisine: American
Ingredients: 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature; 1 1/2 cups cooked chicken, cut into bite-sized pieces (about 2 small breasts); 3/4 cup barbecue sauce, divided; 1 1/2 cups shredded low-moisture mozzarella cheese; 1/2 cup shredded smoked gouda or cheddar (optional, for depth); 1/2 small red onion, very thinly sliced; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 2 tablespoons chopped fresh cilantro; Cornmeal or flour, for the baking sheet

Smoky BBQ sauce, juicy chicken and bubbling mozzarella on a crisp crust.

Share this recipe

BBQ chicken pizza is the recipe that turns an ordinary Friday into pizza night people actually remember. A base of smoky-sweet barbecue sauce replaces the usual tomato, tender bites of seasoned chicken are scattered over a bed of mozzarella, and thin slices of red onion soften and sweeten in the oven. Fresh cilantro goes on at the end so it stays bright. Using store-bought dough keeps the whole thing weeknight-friendly — about thirty minutes from fridge to table — while a ripping-hot oven gives you a crust that crackles at the edges and stays chewy in the middle. It is endlessly adaptable: add jalapeño for heat, pineapple for sweetness, or a drizzle of ranch at the table.

❤️ Why You'll Love This Recipe

Pizza-night flavor with almost no effort thanks to store-bought dough.
A great way to use leftover cooked chicken.
Sweet, smoky, cheesy and fresh all in one slice.
Ready in about 30 minutes, faster than delivery.

📋 Recipe Details

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

1 large 12-inch pizza, about 8 slices

1 lb (450 g) pizza dough, store-bought or homemade, at room temperature
1 1/2 cups cooked chicken, cut into bite-sized pieces (about 2 small breasts)
3/4 cup barbecue sauce, divided
1 1/2 cups shredded low-moisture mozzarella cheese
1/2 cup shredded smoked gouda or cheddar (optional, for depth)
1/2 small red onion, very thinly sliced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
Cornmeal or flour, for the baking sheet

👨‍🍳 Step-by-Step Instructions

1
Place a rack in the lower third of the oven and preheat to 475°F (245°C). If you have a pizza stone or steel, preheat it in the oven for at least 30 minutes.
2
In a bowl, toss the chicken pieces with 1/4 cup of the barbecue sauce, the smoked paprika and the garlic powder until evenly coated. If starting with raw chicken, cook it through first in a skillet to an internal temperature of 165°F (74°C).
3
On a lightly floured surface, stretch or roll the dough into a 12-inch round. Transfer to a baking sheet or pizza peel dusted with cornmeal.
4
Brush the edges of the dough with olive oil. Spread the remaining 1/2 cup barbecue sauce over the base, leaving a 1/2-inch border.
5
Scatter the mozzarella (and gouda, if using) over the sauce, then distribute the BBQ chicken and red onion evenly on top.
6
Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling with browned spots.
7
Remove from the oven, rest for 2 minutes, then sprinkle with fresh cilantro. Slice and serve hot.

💡 Cooking Tips

Room-temperature dough stretches without springing back; cold dough fights you. Take it out of the fridge 30 to 60 minutes ahead.
A hot oven is everything. Do not be tempted to bake low and slow — high heat is what puffs the crust.
Go light on the sauce. Too much barbecue sauce makes the center soggy.
Add the cilantro after baking so it stays green and fragrant instead of wilting.

🔄 Ingredient Substitutions

Use naan, flatbread or pita for personal pizzas; reduce baking time to 8 to 10 minutes.
Swap the chicken for pulled pork, shredded rotisserie chicken or roasted chickpeas.
Use your favorite bottled BBQ sauce — sweet, smoky or spicy all work.
For a gluten-free version, use a certified gluten-free pizza crust and check the sauce label.

🧊 How to Store

Cool leftover slices within two hours, then refrigerate in an airtight container or wrapped in foil for up to 4 days.

♨️ How to Reheat

For the crispest crust, reheat slices in a dry skillet over medium heat for 3 to 4 minutes with a lid on for the last minute, or in a 400°F (200°C) oven for 6 to 8 minutes. The microwave works in 30-second bursts but softens the crust. Reheat chicken-topped slices until steaming hot throughout, 165°F (74°C).

❄️ Can I Freeze It?

Yes. Freeze baked slices on a tray until firm, then wrap individually and freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10 to 12 minutes. You can also freeze the assembled unbaked pizza and bake from frozen, adding 4 to 6 minutes.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 520 kcal
Protein: 32 g
Carbs: 55 g
Fat: 19 g
Sodium: 980 mg

❓ Frequently Asked Questions

Can I use raw chicken on the pizza?

It is safer and more reliable to cook the chicken first. Small raw pieces may not reach a safe 165°F (74°C) in the time the crust takes to bake.

Why is my pizza soggy in the middle?

Usually too much sauce or a cool oven. Use a thin layer of BBQ sauce and make sure the oven is fully preheated to 475°F (245°C).

What cheese is best for BBQ chicken pizza?

Low-moisture mozzarella for melt, plus a handful of smoked gouda or sharp cheddar to echo the smoky sauce.

💭 Final Thoughts

Once you see how easy homemade BBQ chicken pizza is, delivery starts to feel unnecessary. Keep a dough in the fridge and leftover chicken becomes the best dinner of the week.

🎉 Loved it? Share this recipe!