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Forget delivery! I’m Anna, and I live for finding ways to infuse joy into everyday cooking, especially when it involves chicken. If you’re tired of the same old weeknight routines, get ready, because this BBQ chicken pizza is about to become your absolute favorite. Seriously, thirty minutes, minimal chopping, maximum flavor—what’s not to love?
I’m obsessed with sharing simple, flavorful chicken recipes that cut down on fuss but never sacrifice taste. This particular pizza recipe proves that you don’t need fancy equipment or hours of time to create something that tastes like it came straight from a gourmet pizza oven. We’re talking crispy crust, tangy sauce, tender chicken, and that perfect salty-sweet finish.
This BBQ chicken pizza comes together so fast because we lean on smart shortcuts, like using pre-cooked chicken. It’s the perfect canvas for creamy mozzarella and sharp red onion. Trust me, once you nail this one, you’ll be making it every Friday night. Let’s get that oven hot!
Table Of content
Gathering What You Need for Perfect BBQ Chicken Pizza
Okay, before we even think about preheating the oven, let’s make sure your counter is ready. Making this BBQ chicken pizza is super quick, but the speed comes from having everything prepped and measured out first. We aren’t stopping mid-sauce application to find the cilantro, right? Nope!
Gathering your supplies upfront makes the assembly process feel less like cooking and more like playing with dough, which is exactly how I want you to feel about pizza night.
Essential Ingredients for Your BBQ Chicken Pizza
Since this recipe is designed to feed four hungry people easily—that 1 pound of dough is generous—here is what you need to pull together. Remember, the quality of your sauce really shines through here!
- One pound of pizza dough. Whether you make it or buy it, this is the base for four servings of delicious BBQ chicken pizza.
- About half a cup of your favorite barbecue sauce, split between coating the chicken and saucing the crust.
- One and a half cups of cooked chicken, nicely shredded.
- Two cups of shredded mozzarella cheese—don’t skimp!
- A quarter of a large red onion, sliced very thinly.
- Two tablespoons of fresh, chopped cilantro, if you’re feeling festive.
- A little cornmeal or flour just to keep things from sticking to your peel.
Necessary Kitchen Tools
You don’t need a professional setup, just a few basics to get that perfect bake for your BBQ chicken pizza.
- A sturdy mixing bowl for tossing the chicken in the sauce.
- A pizza peel or another large, inverted baking sheet to slide the pizza in and out of the oven.
- Your rolling pin or just your hands for stretching the dough.
- A pastry brush or the back of a spoon for spreading the sauce evenly.
Ingredient Notes and Substitutions for BBQ Chicken Pizza
Listen, the beauty of making a BBQ chicken pizza at home is that you get to decide exactly what goes on it. Don’t stress if you’re missing one small thing; we can always work around it. This section is all about making sure you get the best flavor using what you have on hand.
Handling the Chicken Component
I almost always grab a rotisserie chicken for this recipe because, honestly, who has time to bake chicken just for pizza? It’s such a huge time saver! If you are cooking your own chicken breasts or thighs, please remember the golden rule: you must confirm it reached an internal temperature of 165°F (or 74°C) using a meat thermometer before you shred it and toss it in the sauce. Food safety first, always!
Make sure you shred the chicken relatively finely. Big chunks don’t sit as nicely on the crust when you bite into it.
Flavor Adjustments and Herb Swaps
Cilantro is fantastic here because it adds that bright, fresh pop that cuts through the richness of the BBQ sauce and cheese, but I know not everyone is a fan. If you don’t have fresh cilantro, please don’t panic and skip the green stuff altogether!
My note suggests mixing about 1 teaspoon of dried parsley into the toppings instead. Parsley is much milder, but it still gives you that little bit of color and herbaceous lift. You could also try a tiny bit of dried oregano if you want a more Italian-pizza vibe mixed into your BBQ chicken pizza base. Just taste as you go!
Step-by-Step Instructions to Make BBQ Chicken Pizza
Alright, now for the fun part—putting it all together! This process is designed to maximize crust crispiness while keeping the toppings perfectly melty. It moves fast, so have your ingredients ready to go. We are making a truly fantastic BBQ chicken pizza here, so follow these steps closely!
Preparing the Oven and Crust Base
First things first: heat is your friend when making pizza at home. You want a screaming hot oven to mimic that brick oven effect. Preheat your oven to a whopping 450°F (232°C). Crucially, if you have a pizza stone or even just a heavy, inverted baking sheet, put that in the oven *while* it preheats. We need that surface sizzling hot!
While the oven is heating, get your dough ready. Lightly flour your counter and gently roll or stretch that 1-pound dough into about a 12-inch circle. Dust your pizza peel—or another inverted, flat baking sheet—with cornmeal or flour so the dough slides off easily later. Place the raw dough onto the dusted peel.
For the crispiest crust possible, slide the dough directly onto that hot stone or sheet in the oven. Let it bake all by itself for about 5 minutes. This initial bake, sometimes called blind baking, sets the structure. Carefully pull the partially baked crust out onto your counter.
Assembling Your BBQ Chicken Pizza Layers
Now that you have a sturdy base, it’s time to build this masterpiece. First, toss your shredded chicken in a small bowl with just 2 tablespoons of your barbecue sauce. We want it coated, not swimming! This step ensures the chicken isn’t dry on the finished BBQ chicken pizza.
Starting with the base, spread the remaining barbecue sauce thinly over the crust, leaving about a half-inch border for the edge. Next, sprinkle 1 cup of the mozzarella cheese right over the sauce. This layer acts like glue for the toppings!
Distribute your BBQ-coated chicken evenly across the cheese. Scatter those thinly sliced red onions on top of the chicken. Finally, sprinkle the rest of that mozzarella—the second cup—over everything. Don’t worry if the cheese looks a little uneven; it melts down beautifully.
Baking and Finishing Touches
Carefully slide the fully assembled pizza back onto that hot stone or baking sheet. Bake it for 10 to 15 minutes. You are looking for a few things: the crust edges should be golden brown, and the cheese should be bubbly and have just started to get those lovely brown spots. Watch it closely, as oven temperatures vary!
Once it’s done, pull the BBQ chicken pizza out carefully. This is the moment for the fresh herbs! Sprinkle that chopped cilantro (if you’re using it!) right over the hot cheese. The residual heat will wake up the flavor without cooking it down. Let it rest for just 2 or 3 minutes before you grab your pizza cutter. Enjoy!
Tips for Achieving the Best BBQ Chicken Pizza Crust
That crust is what separates a good pizza from a *great* pizza, right? For this BBQ chicken pizza, we are aiming for shatteringly crisp on the bottom but still a little tender inside. The secret isn’t in the dough recipe itself—though that helps—it’s all about the heat transfer!
If you didn’t do the initial 5-minute bake we talked about, you are missing out! That step is non-negotiable for me. It dries out the dough just enough so it doesn’t turn soggy under the sauce and cheese.
Also, think about your surface. If you don’t have a pizza stone, use an inverted heavy baking sheet. You need something that retains a massive amount of heat. When you slide that pizza onto the hot metal, the shock of the heat immediately starts cooking the bottom aggressively, which gives you that desired crispness.
Another thing I always check, especially if I’m using store-bought dough, is the thickness. Don’t roll it out too thick! A thinner base, around 1/8 to 1/4 inch, cooks through faster and gets crispier before the toppings burn. Overloading the pizza with sauce or cheese also guarantees a soggy center, so remember to spread that barbecue sauce thinly!
Serving Suggestions for Your Homemade Pizza
This BBQ chicken pizza is so satisfying on its own, but every great pizza night needs a few friends on the side to round out the meal! Since the pizza is rich, salty, and sweet, I always lean toward sides that are light, acidic, or crunchy to balance everything out.
For a really simple, fresh pairing, you can’t beat a classic green salad. I usually toss mixed greens with a bright vinaigrette—something heavy on the lemon or red wine vinegar. The acidity just cleanses the palate after a cheesy bite.
If you want something warm, try some quick roasted broccoli or asparagus. Toss them with a little olive oil, salt, and pepper, and roast them right after you pull the pizza out (or while it’s resting). They cook fast at that high 450°F temperature!
My kids always ask for corn on the cob when we make this, especially in the summer. It hits that sweet note that matches the BBQ sauce perfectly. Or, if you want to stick to the pizza theme, whip up some simple cheesy garlic bread—just don’t eat too much before you get to the main event!
Storing Leftover BBQ Chicken Pizza
It’s rare that we have leftovers of this amazing BBQ chicken pizza, but when we do, knowing how to store it properly is key so it tastes almost as good the next day. You want to treat leftovers with respect so you don’t end up with sad, soggy crust!
The most important thing is to let the pizza cool down completely before you wrap it up. Putting hot pizza into an airtight container traps steam, and steam equals sogginess, which is the enemy of a good crust!
Once it’s totally cool, the best way to store it is by layering. Place a small square of parchment paper or wax paper between each slice before stacking them in an airtight plastic container or a heavy-duty zip-top bag. This stops the cheese and toppings from fusing together. It will keep well in the fridge for about three days. If you need longer, you can freeze it—just wrap those slices tightly in plastic wrap first, then foil.
Reheating Methods for Optimal Texture
Do yourself a favor and skip the microwave if you want that crust to have any life left in it. The microwave turns pizza crust into rubber, and we worked too hard on this BBQ chicken pizza for that!
My absolute favorite way to reheat pizza is back on the stovetop. Get a small skillet (non-stick works great) over medium-low heat. Place the slice directly onto the dry skillet—no oil needed! Let it heat for about 4 to 6 minutes until the bottom is crispy again. You can throw a few drops of water into the pan *next* to the crust (not on it!) and cover the pan for the last minute. This creates a little steam bubble that perfectly re-melts the cheese on top without ruining the bottom crisp.
If you have a lot of slices, the oven or toaster oven is your next best bet. Lay the slices directly on the rack or on a foil-lined sheet. Heat at about 350°F (175°C) for about 8 to 10 minutes. This dries out the crust slightly and gets the cheese gooey again. Consistency is everything when reheating!
Nutritional Estimate for BBQ Chicken Pizza
I always like to include a little note about the nutrition, just so you know what you’re getting into when you devour this amazing BBQ chicken pizza. Now, remember, these numbers are just estimates based on the ingredients I listed—especially the type of dough and sauce you choose—so your totals might vary a tiny bit! But this gives you a good ballpark figure for one serving.
This recipe is portioned out to yield 4 hearty servings. Here’s what you can generally expect per slice:
| Nutrient | Approximate Value |
|---|---|
| Serving Size | 1 serving |
| Calories | 420 |
| Carbohydrates | 40g |
| Protein | 28g |
It’s a satisfying meal, packed with protein from the chicken and cheese, and it’s quick enough that you won’t feel guilty about skipping the drive-thru!
Share Your Homemade BBQ Chicken Pizza Experience
I truly hope this recipe makes your next pizza night a huge hit! I put so much love into sharing these simple, flavorful chicken recipes, and seeing them come to life in your kitchen is the best part of my job.
Now that you’ve mastered the high-heat bake and layered that perfect combination of tangy sauce and melty cheese, I desperately want to hear about it! Did your crust come out as crispy as you hoped? Did your family love the kick of the red onion?
Jump down to the comments below and let me know how your BBQ chicken pizza turned out. If you have a favorite topping swap that you think everyone should try, share that too! Even better, if you snapped a photo of your beautiful creation, tag me on social media so I can see your handiwork. Happy cooking, friends!
Print
30 Minute BBQ chicken pizza: Amazing Flavor
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make BBQ Chicken Pizza at home with BBQ-sauced shredded chicken, mozzarella, red onion, and cilantro on a crispy pizza crust. This easy recipe is perfect for pizza night.
Ingredients
- 1 pound pizza dough (store-bought or homemade)
- ½ cup barbecue sauce, divided
- 1 ½ cups cooked chicken, shredded (rotisserie or baked chicken)
- 2 cups shredded mozzarella cheese
- ¼ large red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro (optional)
- Cornmeal or flour, for dusting
Instructions
- Preheat your oven. Place a pizza stone or inverted baking sheet inside and heat to 450°F (232°C).
- Toss the shredded chicken in a bowl with 2 tablespoons of barbecue sauce until it coats evenly.
- Roll or stretch the pizza dough into a 12-inch circle on a lightly floured surface. Dust a pizza peel or another inverted baking sheet with cornmeal and place the dough on it.
- For a crispier crust, slide the dough onto the hot stone/sheet and bake for 5 minutes. Remove it.
- Spread the remaining ¼ cup barbecue sauce thinly over the crust, leaving a small border. Sprinkle 1 cup of mozzarella over the sauce. Distribute the BBQ-coated chicken and red onion slices on top, then sprinkle with the remaining 1 cup mozzarella.
- Slide the pizza back onto the hot stone/sheet. Bake for 10–15 minutes until the crust is golden and the cheese bubbles and browns lightly.
- Remove the pizza from the oven. Sprinkle with chopped cilantro, if using. Allow it to cool for 2–3 minutes before slicing and serving.
Notes
- If using pre-cooked chicken, confirm it reached an internal temperature of 165°F (74°C).
- If fresh cilantro is unavailable, you can skip it or use 1 teaspoon dried parsley mixed with the other toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 40g
- Fiber: Not specified
- Protein: 28g
- Cholesterol: Not specified
