BBQ Chicken Pizza
intro
Smoky, tangy BBQ sauce, tender sauced chicken, melted mozzarella, and crisp red onion top a crispy pizza crust for a crowd-pleasing casual meal.
Ingredients
Steps
Cook and shred chicken
Heat 1 teaspoon of olive oil in a small skillet over medium heat (350°F/175°C). Season the chicken breast with kosher salt, black pepper, and 1/2 teaspoon of smoked paprika. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F/74°C. Let rest 5 minutes, then shred into bite-sized pieces with two forks, and toss with 2 tablespoons (30ml) of BBQ sauce to coat.
Prep pizza crust base
Preheat oven to 475°F (245°C) with a pizza stone or rimmed baking sheet placed on the middle rack. Stretch or roll the pizza dough into a 12-inch (30cm) round on a piece of lightly floured parchment paper. Brush the entire surface of the dough with the remaining 2 teaspoons (10ml) of olive oil, leaving a 1-inch border for the crust edge.
Spread BBQ sauce base
Evenly spread the remaining 150ml (2/3 cup) of BBQ sauce over the oiled dough, keeping the 1-inch crust border clear. Maintain a thin, consistent sauce layer; over-saucing will create a soggy crust that does not crisp properly.
Layer cheese and toppings
Sprinkle 120g (1 cup) of the shredded mozzarella evenly over the BBQ sauce. Distribute the sauced shredded chicken and thinly sliced red onion across the cheese, then top with the remaining 50g (1/2 cup) of mozzarella to hold toppings in place. Sprinkle the remaining 1/2 teaspoon of smoked paprika lightly over the top for extra smoky flavor.
Bake until crispy
Carefully slide the parchment paper with the assembled pizza directly onto the preheated pizza stone or baking sheet. Bake for 12-14 minutes, until the crust edge is deep golden and crispy, and the cheese is fully melted and bubbling with small light browned spots across the surface.
Garnish and slice
Remove the pizza from the oven and let it rest for 3 minutes to set the toppings, then sprinkle the chopped fresh cilantro evenly over the top. Transfer to a wooden cutting board, slice into 8 equal wedges, and serve immediately.
Tips
2.Pat shredded chicken dry with a paper towel before tossing it in BBQ sauce to remove excess moisture; watery toppings are the leading cause of soggy, limp pizza crust.
3.For a sweet-savory twist, swap hickory BBQ sauce for honey BBQ sauce and add 2 tablespoons of well-drained pineapple chunks as an extra topping before baking.
OMG this pizza was a total game changer for our Friday family movie night! I used leftover rotisserie chicken I had from meal prep earlier in the week, tossed it in that sweet smoky BBQ sauce, and my kids devoured every single slice. Even my super picky 7 year old asked for seconds! SO good, I’m already adding the ingredients to my regular grocery rotation.
Made this for our neighborhood potluck last weekend and people were begging for the recipe! The crust came out perfectly crispy on the bottom even though I baked it on a regular sheet pan instead of a pizza stone. Drizzled a little extra BBQ sauce on top after it came out of the oven, chef’s kiss. Only note is I added a sprinkle of red pepper flakes for a tiny kick, which went over huge.
As someone who barely knows how to boil pasta without burning it, this recipe was so easy to follow! 35 minutes total is no joke, I threw this together between study sessions and it turned out way better than the frozen BBQ chicken pizza I usually buy. Will definitely be making this again when my roommates bug me to cook.
I made this last week with regular crust and it was amazing! Has anyone tried it with a gluten free crust? I’m having friends over for game night next week and a couple of us are GF, would love to know if it holds up to the original!
I meal prepped all the toppings on Sunday so I could throw this together in 10 minutes after work on Tuesday. Let me tell you, coming home to a hot, homemade pizza that tastes better than takeout? Absolute dream. My husband said it’s better than the BBQ chicken pizza from our favorite local pizza shop, which is high praise because that place is legendary.
I went a little heavy on the mozzarella and added a handful of smoked gouda like I saw someone mention in another review and wow, that smoky cheese with the BBQ chicken is unmatched. Cook time was spot on, cheese was perfectly bubbly and the crust was golden brown around the edges. 10/10, no notes.
Uh, quick question—when I baked this the BBQ sauce made the middle of the crust a little soggy? Did I do something wrong? I followed the recipe exactly except I used a store bought crust instead of homemade, could that be it? It still tasted good, just the texture was off in the center.
Made this on the grill last weekend for our tailgate before the football game and it was the most popular item at the whole pre-game! Used a pizza stone on the grates, cooked it in 12 minutes flat, everyone was going back for thirds. Game day food just got upgraded forever.
I added some thinly sliced red onion and a handful of chopped cilantro on top after baking, and it cut through the richness of the cheese and BBQ sauce so nicely! I was worried the onion would be too strong but it mellowed out perfectly in the oven. Such a solid base recipe to tweak with your favorite toppings.
My teen son has been obsessed with making homemade pizza every weekend lately, and this was his first attempt that didn’t turn out lopsided or burnt! The easy instructions made it simple for him to follow mostly on his own, I just helped him pull it out of the oven. We’re already brainstorming what toppings to add next time—bacon is definitely on the list.
This was so good when I made it last week! Quick question: can you freeze slices of this after baking? I’m trying to stock my freezer with quick grab-and-go lunches for work, and this would be way better than the sad frozen meals I usually buy.
Wait, the homemade BBQ sauce in this recipe is insane. I was just gonna use a bottle of Sweet Baby Ray’s I had in the fridge but decided to make the sauce from scratch on a whim, and I will never go back. It’s the perfect balance of sweet, tangy, and a little smoky, I even put extra on my burger the next day.
Made this for my first ever dinner party last night and I was so nervous it would flop, but every single guest asked for seconds! I paired it with a little side salad and some garlic bread, and it felt like such a fancy meal even though it was so low effort. 10/10 for hosting, you don’t have to tell anyone how easy it was.
Added pickled jalapeños and a drizzle of hot honey on top after baking and wow, that sweet and spicy combo is next level. The easy cook time means I can make this on busy weeknights without any stress, which is a huge win for me since I work 10 hour shifts. Already planning to make it again next week.
I live in a tiny studio with a tiny oven, and I was worried this would be too much hassle, but it fit perfectly on my small quarter sheet pan! No fancy equipment needed, no mess, and it tasted like it came from a fancy wood-fired pizza place. Perfect for us small space dwellers who don’t have a ton of kitchen gear.