BBQ Chicken Pizza
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BBQ Chicken Pizza starts with your favorite pizza crust topped with smoky BBQ sauce, melty mozzarella, leftover chicken, red onions, and crispy bacon for a weeknight dinner that rivals takeout. With not many ingredients and baked in your oven on a pizza pan, this homemade gourmet pizza turns cooked shredded chicken into a family favorite you’ll make again and again.
Sheila’s Recipe Snapshot for BBQ Chicken Pizza
This BBQ chicken pizza is bold, comforting, and easy enough for any night of the week.
Let me start by saying barbecue sauce is one of my favorite condiments. I love it on sandwiches, with grilled chicken, and honestly, straight off the spoon if no one’s looking.
So naturally, adding it to pizza felt like the right thing to do, and once I tried it, there was no going back!
This BBQ chicken pizza is one of those recipes I make when I want dinner to feel a little fun but still easy. The smoky sauce (I love using my BBQ Sauce Recipe), juicy chicken, and gooey cheese combo just works, especially with a little red onion and bacon in the mix.
It’s also a great way to use up leftover grilled or rotisserie chicken — and if I happen to swing by our favorite local barbecue joint for some pulled smoked chicken, that’s even better. Be sure to save some sauce to drizzle on slices when you serve up this pizza, too!
Now that it’s just the two of us at home, I make pizza for dinner at least once a week, and my husband never complains when this one hits the table!
Ingredient Notes for BBQ Chicken and Pizza
- Pizza Dough or Pre-Baked Crust | Use pizza dough to make your own homemade pizza crust or a store-bought crust for convenience!
- Barbecue Sauce | Choose your favorite! Sweet, smoky, or a little spicy all work well here.
- Cooked Chicken | Shredded leftover chicken or smoked chicken adds great flavor. It can be chicken breast, or any part of the chicken really!
- Cheeses | Shredded mozzarella melts beautifully and freshly grated Parmesan cheese adds extra salty flavor!
- Red Onion | Thinly sliced for a little bite and color.
- Italian Seasoning | A light sprinkle will do.
- Olive Oil | Use extra-virgin olive oil to add flavor and help the crust bake up crispy.
- Bacon | Crispy crumbled bacon is always a good idea, but this is optional!
- Pepperoncini Peppers | Also optional, as a garnish for a tangy finish.
Variations and Substitutions
- Pizza dough: Homemade dough gives you a chewier, bakery-style crust if you have the time. But if you are short on time, using a store-bought crust is totally fine!
- Use rotisserie or smoked chicken: This saves time and adds extra flavor.
- Make it spicy: Add jalapeños or use a spicy barbecue sauce for heat.
- Change the cheese: Try smoked mozzarella or add a little gouda cheese for a deeper flavor.
How to Make Pizza With BBQ Chicken
This barbecue chicken pizza comes together quickly with simple layering—no fancy techniques required.
PREHEAT & PREP. Preheat oven to 425 degrees. Prepare pizza dough or crust and place on a lightly greased pizza pan.
SPREAD SAUCE. Baste crust with olive oil, then spread a thin layer of barbecue sauce on top of crust.
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TOP WITH CHEESE. Sprinkle with the Parmesan cheese and half the shredded mozzarella cheese.
ADD TOPPINGS. Next, add the chicken, red onions, and bacon. Sprinkle with the remaining cheese and Italian seasoning. Drizzle a little more barbecue sauce over all.
BAKE & ENJOY. Bake for 12-15 minutes, or until the cheese is melted and bubbly.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: Freeze baked slices wrapped tightly for up to 2 months.
- To make ahead: Prep the pizza in advance, store in the fridge for up to 1 day and bake when you are ready!
Frequently Asked Questions
Yes, BBQ chicken pizza can be grilled with great results! Grill the crust first until lightly charred, flip it, add the toppings, and finish cooking over indirect heat until the cheese melts and turns slightly golden brown.
Start by spreading a thin, even layer of barbecue sauce — too much sauce can weigh down the crust and create excess moisture. For homemade dough, roll it out on a non-stick pizza pan that’s lightly coated with cooking spray and sprinkled with a couple of tablespoons of cornmeal. The cornmeal helps prevent sticking and gives the bottom a lightly crisp texture as it bakes.
Looking for More Pizza Recipes?
My Pepperoni Pizza and Salami Pizza are both family favorites. I have an easy Pita Pizza recipe, too!
What to Serve With BBQ Chicken Pizza
BBQ chicken pizza goes great with a simple salad like my Butter Lettuce Salad or an Italian Chopped Salad.
It also goes well with barbecue inspired sides like No Mayo Coleslaw or Easy Macaroni Salad. If you have extra pizza dough, try making my Garlic Breadsticks from Pizza Dough!
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BBQ Chicken Pizza
Ingredients
- pizza dough or pre-baked crust
- ⅓ cup barbecue sauce
- 1 ½ cups shredded cooked chicken use leftovers or get smoked chicken from your favorite barbecue restaurant
- ½ small red onion thinly sliced
- 8 ounces mozzarella cheese , shredded
- ⅓ cup Parmesan cheese freshly grated
- ½ teaspoon Italian seasoning
- 1 Tablespoon olive oil
- 2 slices bacon fried crisp and crumbled (optional)
- pepperoncini peppers for garnish
Instructions
- Preheat oven to 425 degrees.
- Prepare pizza dough or crust and place on a lightly greased pizza pan.
- Baste crust with olive oil, then spread a thin layer of barbecue sauce on top of crust. Sprinkle with the Parmesan cheese and half the shredded mozzarella cheese.
- Next, add the chicken, red onion rings, and bacon. Sprinkle with the remaining cheese and Italian seasoning. Drizzle a little more barbecue sauce over all.
- Bake 12-15 minutes or until cheese is melted and bubbly.
Notes
- Go light on the sauce. Barbecue sauce is thick and sweet, so spread a thin, even layer to prevent a soggy crust and keep the toppings balanced.
- Fully preheat the oven. A hot oven helps the crust cook immediately for a crisp bottom. If your oven runs cool, give it a few extra minutes.
- Use cornmeal for homemade dough. Roll the dough onto a lightly greased pizza pan sprinkled with cornmeal for added crispness and easy release.
- Layer the cheese. Add a little cheese under the toppings to anchor them, then finish with more on top for a bubbly, golden melt.
- Rest before slicing. Let the pizza sit 3–5 minutes after baking so the cheese sets and slices stay neat.
- To store: Refrigerate leftovers in an airtight container up to 3 days.
- To freeze: Wrap baked slices tightly and freeze up to 2 months.
- Make ahead: Assemble the pizza, refrigerate up to 24 hours, then bake when ready.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This is great! I had to substitute Monterey Jack, no mozzarella, otherwise I followed the recipe as written. I had a Pillsbury crust but will try one you suggested next time. I’m even looking forward to leftovers for lunch! Thank you for an easy, delicious meal!
This is one of our favorite homemade pizzas also. The cornmeal on the bottom sounds like a great idea. Will try that next time. Thanks.