BBQ Chicken Pizza – Fun Recipes for Dinner

Alright, I’m not gonna lie—I have a borderline obsession with BBQ chicken pizza. The first time I made it, the sticky, smoky barbecue sauce bubbling up against gooey melted cheese immediately stole my heart. It’s like that perfect mix of tangy, savory, and just a little sweet, all wrapped up in a crispy, chewy crust. Plus, it’s so easy to whip up on a weeknight when you want something a bit special but totally doable. Trust me, once you get this on your table, your taste buds will be throwing a little party!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 pound cooked chicken breast, shredded or diced
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1 pre-made pizza dough (about 12 inches) or homemade dough
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded smoked gouda or cheddar cheese
• ½ small red onion, thinly sliced
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

How I Make It

Step 1:

First, preheat your oven to 475°F. Roll out the pizza dough on a lightly floured surface to about 12 inches—thin enough to get crisp but with some chew. Brush the dough lightly with olive oil to keep it from getting soggy when the sauce hits.

Step 2:

In a bowl, toss the shredded chicken with about ¾ cup of BBQ sauce until it’s fully coated. This step is key for that juicy, tangy bite in every piece of chicken. If you want it spicier, add a pinch of cayenne or some hot sauce.

Step 3:

Spread a thin, even layer of the remaining BBQ sauce over the prepared crust—don’t overdo it or the crust might turn soggy. Then, evenly distribute the coated chicken over the sauce layer.

Step 4:

Sprinkle the shredded mozzarella and smoked gouda over the chicken, making sure to cover those BBQ pockets of flavor with some melty goodness. Toss on the thin slices of red onion for a little crunch and sharpness.

Step 5:

Pop the pizza into the oven and bake for 12 to 15 minutes until the crust is golden-brown, and the cheese is bubbling and slightly browned at the edges.

Step 6:

Once out of the oven, sprinkle chopped fresh cilantro on top for that fresh, herby pop that balances the smoky BBQ. Slice and serve immediately—this pizza is best when hot and melty!

Variations & Tips

• Use rotisserie chicken to save time without sacrificing flavor.
• Swap smoked gouda for Monterey Jack or even pepper jack if you want some heat.
• For a gluten-free option, use a gluten-free pizza crust or cauliflower crust.
• Add sliced jalapeños or red pepper flakes for a spicy kick.
• Try adding pineapple chunks for a sweet and smoky Hawaiian flair.
• If your crust gets soggy, bake it 3-5 minutes before adding toppings to pre-crisp the base.

How I Like to Serve It

This pizza is a superstar for casual Friday nights or weekend hangouts with friends. Pair it with a crisp green salad loaded with citrusy dressing to cut through the richness. It also works wonders for game day meals, where something easy, crowd-pleasing, and satisfying is the goal.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet for best crust texture.
• If you don’t have pre-cooked chicken, grilling chicken breasts fresh and then shredding works beautifully.

Closing: This BBQ chicken pizza always hits the spot because it’s a perfect blend of bold flavors and comforting textures—straight from my kitchen to yours!