I remember a weeknight when the oven timer and the kids’ soccer practice lands overlapped, and a quick Bbq Chicken Pizza Recipe became dinner that felt like a treat without the fuss, a saucy, cheesy pie that brought everyone to the table in under an hour.
Why You’ll Love It
This is a dependable weeknight winner, ready in about half an hour from start to finish, and it pleases picky eaters and adults alike, great for busy households, casual dinners, or when you want homemade pizza without fancy technique.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 1 lb storebought or homemade pizza dough, room temperature
- 1 1/2 cups cooked shredded chicken (rotisserie works well)
- 3/4 cup barbecue sauce, divided
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded smoked gouda or extra mozzarella
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cornmeal or flour for dusting the peel
Instructions
- Preheat your oven to 500°F and place a pizza stone or inverted baking sheet inside to heat for at least 30 minutes if you have time, otherwise use a hot oven and a well-heated sheet.
- Toss the shredded chicken with 1/2 cup barbecue sauce in a bowl so the chicken is evenly coated, set aside.
- On a lightly floured surface, stretch or roll the dough to a 12 inch circle, then transfer to a pizza peel or sheet dusted with cornmeal.
- Brush the dough edge lightly with olive oil, spread the remaining 1/4 cup barbecue sauce evenly over the center leaving a 1 inch rim for the crust.
- Scatter the sauced chicken across the pizza, dot with thin red onion slices, then sprinkle with mozzarella and smoked gouda.
- Slide the pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes until the crust is golden and cheese is bubbling.
- Remove from oven, let sit 2 minutes, then sprinkle with chopped cilantro, slice and serve with extra BBQ sauce on the side.
Recipe Variations
- Smoky Pineapple: Add 1/2 cup diced pineapple for a sweet contrast and swap smoked gouda for sharp cheddar, keep other steps the same.
- Spicy Kick: Mix 1 tablespoon hot sauce into the barbecue sauce and top with thin sliced jalapeños before baking.
- BBQ Veggie: Replace chicken with 1 1/2 cups roasted cauliflower florets and red bell pepper slices for a vegetarian option.
- Whole Wheat Crust: Use whole wheat pizza dough for a nuttier flavor and slightly longer bake time to ensure crispness.
Make Ahead: You can mix shredded chicken with barbecue sauce up to 2 days in advance and store in an airtight container in the fridge, dough can be refrigerated for 24 hours or frozen for longer storage, and sliced onions can be prepped a day ahead and refrigerated.
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken
Yes, but cook it first; thinly sliced raw chicken will dry out in the short bake time so pre-cook and shred or dice before tossing with barbecue sauce
Can I make this pizza on a grill
Yes, preheat the grill and use a pizza stone or a well-oiled heavy pan, cook lid closed over medium-high heat until crust is crisp and cheese melts
How do I reheat leftovers without soggy crust
Reheat slices in a hot oven or a skillet over medium heat for a few minutes to crisp the bottom and warm the toppings
Bbq Chicken Pizza Recipe
This is a dependable weeknight winner, ready in about half an hour from start to finish, and it pleases picky eaters and adults alike, great for busy households, casual dinners, or when you want homemade pizza without fancy technique.
Ingredients
- 1 lb storebought or homemade pizza dough, room temperature
- 1 1/2 cups cooked shredded chicken (rotisserie works well)
- 3/4 cup barbecue sauce, divided
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded smoked gouda or extra mozzarella
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cornmeal or flour for dusting the peel
Instructions
- Preheat your oven to 500°F and place a pizza stone or inverted baking sheet inside to heat for at least 30 minutes if you have time, otherwise use a hot oven and a well-heated sheet.
- Toss the shredded chicken with 1/2 cup barbecue sauce in a bowl so the chicken is evenly coated, set aside.
- On a lightly floured surface, stretch or roll the dough to a 12 inch circle, then transfer to a pizza peel or sheet dusted with cornmeal.
- Brush the dough edge lightly with olive oil, spread the remaining 1/4 cup barbecue sauce evenly over the center leaving a 1 inch rim for the crust.
- Scatter the sauced chicken across the pizza, dot with thin red onion slices, then sprinkle with mozzarella and smoked gouda.
- Slide the pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes until the crust is golden and cheese is bubbling.
- Remove from oven, let sit 2 minutes, then sprinkle with chopped cilantro, slice and serve with extra BBQ sauce on the side.
Conclusion
This BBQ chicken pizza is a practical, reliable recipe for busy nights, giving you real flavor with minimal fuss and tools, feel free to shortcut with rotisserie chicken and storebought dough, and once you try the basic method you can swap toppings and sauces to suit your family with confidence.
