Recipe

BBQ Chicken Pizza

Sweet smoky sauce, juicy chicken, melty mozzarella, and crisp red onion on a golden crust with cilantro on top.

By Matt Campbell

•

4.8

A freshly baked BBQ chicken pizza on a wooden cutting board with melted mozzarella, scattered BBQ chicken, sliced red onion, and chopped cilantro in a warm home kitchen

BBQ chicken pizza is what I make when I want takeout vibes but also want to stay in sweatpants and feel mildly accomplished. It hits all my favorite buttons: a bright, tangy sauce, cozy carbs, and those crisp cheese edges that make you “accidentally” take one more slice.

This version keeps it simple with store-bought dough (or whatever crust situation you have), shredded rotisserie chicken, and a quick sauce move that makes it taste like you tried harder than you did. The key is layering for texture: sauce under the cheese for melt, a little sauce on the chicken for flavor, and red onion on top for crunch and bite.

BBQ chicken pizza ingredients arranged on a kitchen counter including pizza dough, BBQ sauce, cooked chicken, mozzarella, red onion, cilantro, and olive oil

Why It Works

Crisp crust, not soggy: A hot oven and a preheated sheet pan or stone gives you that bakery-style bottom without fancy equipment.
Big BBQ flavor: Tossing the chicken with a little sauce seasons it all the way through, not just on the surface.
Better cheese pull: Whole-milk mozzarella melts smoothly, and a small sprinkle of cheddar adds that classic BBQ pizza vibe.
Balanced toppings: Red onion brings crunch and sharpness, and cilantro at the end keeps everything tasting fresh.

Pairs Well With

Storage Tips

Refrigerate: Let slices cool, then store in an airtight container for up to 3 to 4 days.

Reheat for crisp edges: Warm slices in a skillet over medium heat with a lid for 2 to 4 minutes, then remove the lid for 1 minute to re-crisp the bottom. Or bake at 375°F for 6 to 10 minutes on a sheet pan.

Freeze: Wrap individual slices in foil, then place in a freezer bag. Freeze up to 2 months. Reheat from frozen at 375°F for 12 to 16 minutes.

Common Questions

What BBQ sauce works best?

Use one you actually like straight from the bottle. I lean toward a thicker, slightly sweet sauce. If yours is very sweet, add a squeeze of lime or a pinch of chili flakes to wake it up.

Can I use cooked chicken thighs instead of breast?

Absolutely. Thighs stay juicier, especially in a hot oven. Chop or shred, then toss with a bit of BBQ sauce before topping.

How do I keep the crust from getting soggy?

Use a hot oven, go a little lighter on sauce, and preheat your sheet pan or pizza stone. Also, put cheese down before heavy toppings so it acts like a barrier.

Can I make this on flatbread or naan?

Yes. Bake at 425°F and start checking at 8 minutes. Flatbreads cook fast, so keep toppings a bit lighter.

Do I add cilantro before or after baking?

After. Cilantro likes the “fresh finish” treatment. The oven turns it sad pretty quickly.

Can I use parchment paper at 475°F?

I do not recommend it. Most parchment is rated for 425 to 450°F and can smoke or scorch at higher temps. For this recipe, skip the parchment and use a well-oiled pan (or a light dusting of cornmeal or semolina) instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven
Sheet pan (or pizza stone/steel if you have one)
Cornmeal or semolina (optional, helps sliding and crisping)
Mixing bowl for saucing the chicken
Cutting board and knife
Pizza cutter or large chef’s knife

I love a recipe that feels like a party but behaves like a weeknight. BBQ chicken pizza is that for me. It is the one I make when friends are coming over and I want everyone hovering around the counter, stealing red onion slices, debating whether cilantro is essential (it is), and pretending we are going to eat “just one piece.” The best part is it forgives you. Too much cheese, not enough cheese, weirdly shaped crust, it all still works as long as you taste the sauce and keep the oven hot.

BBQ Chicken Pizza

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 (1 pizza)

Ingredients

1 pizza dough ball (store-bought or homemade), about 12 to 16 ounces
1 tablespoon olive oil (plus more for the pan and your hands)
1 cup BBQ sauce, divided (use 1/2 cup for the base, 1/2 cup for the chicken and drizzling)
2 cups cooked chicken, shredded or chopped (rotisserie is perfect)
2 cups shredded whole-milk mozzarella
1/2 cup shredded sharp cheddar (optional but very good)
1/2 medium red onion, thinly sliced
1 small jalapeño, thinly sliced (optional)
1/4 cup chopped fresh cilantro (for finishing)
Pinch kosher salt
Pinch crushed red pepper flakes (optional)

A bowl of shredded cooked chicken being tossed with BBQ sauce using a spoon on a kitchen counter

Instructions

Heat the oven and pan. Place a sheet pan in the oven and preheat to 475°F. Let it heat for at least 10 minutes. This helps the crust get crisp fast.
Sauce the chicken. In a bowl, toss the cooked chicken with 1/2 cup BBQ sauce (add a pinch of red pepper flakes if you like heat). Set aside.
Get the dough ready. Lightly oil your hands. If your dough feels tight, let it rest 10 minutes so it stretches without fighting you.
Stretch the dough. Stretch the dough into a 12 to 14-inch round or an easy rectangle. Do not chase perfection. Rustic is the vibe.
Prep the pan and add the dough. Carefully remove the hot sheet pan. Drizzle on a little oil and tilt to coat (or use a light dusting of cornmeal or semolina if you like that pizzeria grip). Lay the dough on the pan quickly.
Build the base. Spread 1/2 cup BBQ sauce over the dough, leaving a 1/2-inch border. Brush the exposed edge with the 1 tablespoon olive oil for extra golden, crisp crust energy. Sprinkle on mozzarella (and cheddar if using) in an even layer.
Add toppings. Scatter the BBQ chicken over the cheese. Top with red onion (and jalapeño if using). Sprinkle a tiny pinch of salt over the onions to help them pop.
Bake. Bake for 10 to 14 minutes, until the crust is deeply golden and the cheese is bubbling with browned spots.
Finish and slice. Drizzle a little extra BBQ sauce over the top if you want it saucier. Rest 2 minutes, then shower with chopped cilantro. Slice and serve hot.