Chicken BBQ Pizza

The first time I made barbecue chicken pizza, my apartment smelled like a backyard cookout in the middle of winter. My roommate wandered in from her room, following that smoky, sweet scent like a cartoon character floating toward a pie on a windowsill. We ended up eating it straight off the cutting board, standing over the counter because neither of us could wait another second to sit down properly.

I made this for a Super Bowl party last year and watched three grown men literally hover over the pan as I pulled it from the oven, forks in hand, like sharks circling a fishing boat. The red onions add this perfect sharp bite that cuts through all that rich, melted cheese.

Ingredients

• Pizza dough: Using store bought dough keeps this weeknight friendly, but let it come to room temperature for easier stretching
• Barbecue sauce: Pick your favorite brand because you will really taste it here, and grab an extra bottle for drizzling at the end
• Grilled chicken breast: Rotisserie chicken works beautifully if you want to skip the grilling step, just slice it thin
• Red onion: Thin slices are crucial here so they soften in the oven and do not stay crunchy and raw
• Mozzarella cheese: This provides that classic cheese pull and mild base that lets other flavors shine
• Smoked gouda or cheddar: The smoked cheese is what makes this taste like it came from a wood fired pizza joint
• Fresh cilantro: Sprinkle this on after baking so it stays bright and adds a fresh pop against all the rich, smoky elements

Instructions

Get your oven screaming hot:

Crank that oven to 230°C (450°F) and if you are lucky enough to have a pizza stone, toss it in now so it gets properly heated through.

Stretch your dough like a pro:

Work the dough into a 30 cm round on a floured surface, then slide it onto parchment paper so you can easily transfer it later.

Layer on the flavor base:

Spread that barbecue sauce right to the edges but leave yourself a little border for the crust to puff up and get golden.

Add the protein:

Scatter your sliced chicken all over so every bite gets some meat, and do not be shy about piling it on.

Double down on cheese:

Sprinkle both cheeses evenly because nobody wants a naked corner of pizza, and the smoked gouda is what makes this special.

Finish with onions:

Scatter those red onion slices across the top and they will sweeten up beautifully as everything bakes together.

Bake until golden and bubbly:

Slide that pizza into the hot oven for 12 to 15 minutes until the crust has that gorgeous golden color and the cheese is bubbling like crazy.

The finishing touch:

Hit it with one last drizzle of barbecue sauce and scatter fresh cilantro over the top before slicing.

Save Pin

My daughter now requests this for her birthday dinner every year instead of cake, which I think says everything about how good it actually is. Something about that smoky, sweet, cheesy combination just makes people happy in a way that regular pizza somehow does not.

Make It Your Own

Once you have the basic technique down, this pizza becomes a canvas for whatever flavor combinations you are craving. I have added pineapple for that sweet and smoky Hawaiian vibe, and my brother insists on jalapeños for heat that cuts through the richness.

Perfect Pairings

A crisp lager or cold rosé cuts through the smoky richness perfectly, and a simple green salad with an acidic vinaigrette balances out how indulgent this pizza can be. Sometimes I serve it with roasted vegetables on the side just to feel slightly better about all that cheese.

Make Ahead Strategy

You can grill the chicken and slice the onions up to two days ahead, keeping everything in separate containers in the refrigerator. The dough actually benefits from an overnight slow fermentation in the fridge if you want to develop more flavor.

• Grill extra chicken on Sunday for easy pizzas all week
• Keep a bottle of your favorite barbecue sauce specifically designated for pizza night
• Pre shredded cheese saves time but freshly grated melts better if you have the extra minutes

Save Pin

There is something genuinely satisfying about turning a few simple ingredients into something that makes your whole kitchen smell like a proper barbecue joint.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or slice the meat and distribute it evenly over the barbecue sauce layer.

→ What type of barbecue sauce works best?

Choose a thick, smoky barbecue sauce for the best flavor. Kansas City or Texas-style sauces with molasses and smoke complement the chicken and cheese beautifully.

→ Can I make this without a pizza stone?

Absolutely. Use a baking sheet lined with parchment paper. Preheat the pan in the oven for 5 minutes to help create a crispier bottom crust.

→ How do I prevent the crust from getting soggy?

Don't overload with sauce, and consider pre-baking the dough for 3–4 minutes before adding toppings. A hot oven (230°C/450°F) also ensures proper crisping.

→ What other toppings work well with BBQ chicken?

Sliced jalapeños, bell peppers, crispy bacon, or fresh pineapple all complement the barbecue flavors. Just keep toppings balanced to maintain the crust's texture.

→ Can I freeze the assembled pizza before baking?

Yes, assemble the pizza on parchment, wrap tightly in plastic, and freeze for up to 1 month. Bake from frozen, adding 2–3 minutes to the cooking time.