A crisp, tangy pizza topped with smoky shredded chicken and melty mozzarella — that’s the simple joy of BBQ chicken pizza. It’s the kind of dish that turns a busy weeknight into something people actually look forward to, and it’s forgiving enough for beginners and fast enough for seasoned home cooks. I often make this when I want something more exciting than takeout but without a long ingredient list; rotisserie chicken and a jar of good BBQ sauce do most of the work. If you like quick chicken dinners with big flavor, you might also enjoy 30-minute chicken and dumplings biscuits for another fast, family-friendly meal.
Why you’ll love this dish
BBQ chicken pizza is all about contrast: sweet-tangy sauce, savory chicken, creamy cheese, and an optionally sharp bite from red onion. It’s quick, customizable, and hits familiar flavors that both kids and grown-ups tend to love. Make it for a weeknight dinner, game-day spread, or casual dinner party — it scales beautifully.
“One pan, ten minutes prep, everyone asking for seconds — that’s our BBQ pizza night.”
Its strengths are clear: low prep time (especially with store-bought dough and rotisserie chicken), pantry-friendly ingredients, and wide appeal. It’s a crowd-pleaser that doesn’t require babysitting or fancy equipment.
The cooking process explained
Before you start, picture the steps: roll or stretch your dough, spread on BBQ sauce (not too much), scatter warm shredded chicken and cheese, add thin red onion if you like, then bake until golden and bubbly. If you want a crisper bottom, preheat a pizza stone or baking sheet. Expect about 15–20 minutes of baking time for most store doughs; homemade crusts vary.
What you’ll need
- Pizza dough — store-bought (refrigerated or fresh) or homemade (enough for one 12–14" pizza).
- Shredded chicken — about 2 cups (rotisserie chicken is ideal for speed and flavor).
- BBQ sauce — 1/2 to 3/4 cup, choose your favorite balanced sauce (sweet, smoky, or spicy).
- Mozzarella cheese — 1.5–2 cups shredded (use low-moisture for less sogginess).
- Red onion — thinly sliced, optional (use less for kids).
Optional finishers: chopped cilantro or green onions, a drizzle of extra BBQ sauce, or crumbled bacon.
Substitutions/notes: swap chicken for pulled pork or jackfruit for a vegetarian version. Use smoked gouda with mozzarella for a deeper smoke note.
Step-by-step instructions
- Preheat your oven according to the pizza dough instructions. If you have a pizza stone, place it in the oven while it heats.
- Roll or stretch dough on a lightly floured surface to your desired thickness. Transfer to a parchment-lined baking sheet or preheated stone.
- Spread a thin, even layer of BBQ sauce over the dough, leaving a 1/2–1" rim for the crust. Less is more; too much sauce makes the crust soggy.
- Toss shredded chicken with a tablespoon or two of BBQ sauce to coat lightly, then distribute it evenly over the sauced dough.
- Sprinkle shredded mozzarella over the chicken in an even layer. Scatter thin red onion slices on top if using.
- Bake according to the dough’s recommended time (most store-bought doughs take about 15–20 minutes at 400–475°F). Look for a golden crust and bubbling, lightly browned cheese.
- Remove from the oven, let rest 2–3 minutes, slice, and serve hot. Finish with cilantro or a light drizzle of extra sauce if desired.
How to plate and pair
Serve pizza on a large wooden board or directly from the baking sheet for a casual feel. Cut into 6–8 slices and provide napkins — this one’s saucy. For side dishes, a crisp green salad with vinaigrette or a simple slaw balances the sweet sauce. For another complementary chicken-forward main, try pairing meals with balsamic baked chicken breast with mozzarella when planning a multi-course dinner. For drinks, light lagers, crisp ciders, or an unsweet iced tea all work well.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap slices individually in plastic wrap then foil and freeze up to 1 month. Reheat in a 375°F oven on a baking sheet for 8–12 minutes until heated through and the crust is crisp again. For a quick single slice, reheat in a skillet over medium-low with a lid for 4–6 minutes to revive the crust without drying the topping. Always cool pizza to room temperature no more than two hours before refrigerating to stay food-safe.
Helpful cooking tips
- Avoid a soggy crust: use less sauce, pat cooked chicken dry, and preheat your baking surface.
- Shred chicken finely so every bite gets a good ratio of meat to cheese.
- If using store-bought dough, follow its temp/time but watch the first time — ovens vary.
- Brush the crust with olive oil or garlic butter before baking for a glossy, flavorful rim.
- If you like smoky heat, swap half the mozzarella for smoked gouda or add a few drops of liquid smoke to the chicken.
- Use low-moisture mozzarella and drain any wet toppings (like pineapple) to prevent puddles.
Creative twists
- Buffalo BBQ: mix half BBQ and half hot sauce with the chicken; top with blue cheese crumbles after baking.
- Hawaiian BBQ: add pineapple chunks and sliced ham for a sweet-savory spin.
- Veggie-friendly: replace chicken with shredded jackfruit or roasted cauliflower and smoked paprika.
- Grilled pizza: assemble on rolled dough and finish on a hot grill for charred edges and extra flavor.
- Gluten-free: use a store-bought gluten-free crust or cauliflower crust and adjust baking times.
Common questions
Q: Can I use leftover cold chicken?
A: Yes — toss it with a little sauce so it won’t dry out, and spread evenly on the dough. Cold chicken can go straight on the pizza; it will heat through in the oven.
Q: What oven temperature is best?
A: Follow your dough’s instructions. Most store doughs bake between 400–475°F. Higher temps give faster browning and crisper crust, but watch closely.
Q: How do I prevent the pizza from getting soggy?
A: Use a modest amount of sauce, preheat your baking surface, pat toppings dry, and consider a light par-bake (3–5 minutes) of the crust before adding sauce and toppings.
Q: Can I make this ahead?
A: You can assemble the pizza on parchment, refrigerate for up to 24 hours, then bake when ready. For longer storage, bake, cool, and freeze slices for reheating later.
Q: Is there a dairy-free option?
A: Yes — use a dairy-free shredded cheese or skip cheese and finish with extra BBQ and fresh herbs. Jackfruit or a smoky mushroom topping adds heft.
If you want more tips on quick weeknight chicken dishes or shallow-bake techniques, ask and I’ll share recipe ideas tailored to your pantry.
PrintBBQ Chicken Pizza
A crisp, tangy pizza topped with smoky shredded chicken and melty mozzarella, perfect for busy weeknights or casual dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- Pizza dough — store-bought or homemade (enough for one 12–14 inch pizza)
- Shredded chicken — about 2 cups (rotisserie chicken is ideal)
- BBQ sauce — 1/2 to 3/4 cup
- Mozzarella cheese — 1.5–2 cups shredded
- Red onion — thinly sliced, optional
- Chopped cilantro or green onions, optional
- Extra BBQ sauce, for drizzling, optional
- Crumbled bacon, optional
Instructions
- Preheat your oven according to the pizza dough instructions. If using a pizza stone, place it in the oven while it heats.
- Roll or stretch dough on a lightly floured surface to your desired thickness. Transfer to a parchment-lined baking sheet or preheated stone.
- Spread a thin, even layer of BBQ sauce over the dough, leaving a 1/2–1 inch rim for the crust.
- Toss shredded chicken with a tablespoon or two of BBQ sauce to coat lightly, then distribute it evenly over the sauced dough.
- Sprinkle shredded mozzarella over the chicken in an even layer and scatter thin red onion slices on top if using.
- Bake according to the dough’s recommended time (most store-bought doughs take about 15–20 minutes at 400–475°F). Look for a golden crust and bubbling, lightly browned cheese.
- Remove from the oven, let rest 2–3 minutes, slice, and serve hot. Finish with cilantro or a light drizzle of extra sauce if desired.
Notes
Serve pizza with a crisp green salad or slaw for balance. Store leftovers in an airtight container for up to 3–4 days, or freeze for longer storage.