Let Me Tell You About My BBQ Chicken Pizza Obsession
Alright, so picture this: it's a Thursday night, I desperately want something that feels indulgent but I can't face greasy takeout—again. The answer, at least in my kitchen, is always BBQ Chicken Pizza. Honestly, it started as a slightly disastrous experiment (someone forgot to buy tomato sauce) but quickly turned into my favorite accidental tradition. There was one year my brother nearly staged a minor revolt when I subbed out the cheese for some 'fancy' one that didn't melt—let's just say we still joke about the "pizza crisp incident" every time. Frankly, depending on who’s coming for dinner, the toppings can get wild, but this combo? It's the one everyone devours first.
Why You’ll Love This (Seriously, Even If You’re Skeptical)
I make this on nights when my patience is thin but my appetite is not. My family goes a bit bonkers for it, maybe because BBQ sauce is basically ketchup’s cooler cousin, or maybe because it’s loaded with cheese and that somehow feels like a hug in edible form. If I’m being totally honest, I used to be skeptical about BBQ sauce on pizza (should those worlds ever really collide?) But now, especially after the third or fourth time I tried to outdo my usual pizza night, I realize it's a certified crowd pleaser.
Want an extra tip? It’s perfect for using up leftover chicken. The one cooking headache I used to have: getting the base crispy but not like, brick-oven level burned. I’ll come back to that though!
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- Pizza dough: Homemade is great, but I buy the refrigerated kind (Trader Joe’s, if you’re curious); my cousin swears by naan bread, and honestly? Works a treat.
- Cooked chicken: Grilled, roasted, even shredded rotisserie—whatever you have on hand.
- BBQ sauce: Sweet Baby Ray’s is my jam, but when I’m feeling fancy (or pretending I have my life together), I make homemade sauce.
- Red onion (thinly sliced): Or yellow if it’s all you’ve got. Doesn't really matter as long as it adds crunch.
- Mozzarella cheese: Pre-shredded for the lazier times, but fresh if I want to impress guests.
- Cilantro or parsley: For garnish (my friend Gina hates cilantro so parsley wins when she's around).
- Olive oil & salt: A quick drizzle plus a dash—makes everything pizzariffic.
- Optional extras: Smoked gouda, crushed red pepper, pineapple (fight me), or even jalapeños if you want heat.
The Directions (A Mix of Precision and Chaos)
- Preheat your oven to 475°F (245°C). If you (miraculously) have a pizza stone, toss it in now. Don’t worry if not, a standard baking sheet works fine. Some folks use cast iron, which is bonkers but fun.
- Roll out your dough—flour everywhere, it’s inevitable—till it’s a little bigger than a dinner plate. Thick or thin is up to you. (This is about where I usually sneak a taste of cheese, just to make sure ‘quality control’ is working.)
- Brush a bit of olive oil over the dough. Then spread a hearty layer of BBQ sauce; probably a big spoon and a half, more if you like to live dangerously.
- Scatter your cooked chicken over the sauce. No need for perfection here—clumps, shreds, cubes, whatever’s easiest.
- Dress it up with the sliced onions and lots of mozzarella. Like, more than seems reasonable, because melted cheese is basically a reward for getting this far. If you’re using gouda or another cheese, sprinkle that on too.
- Bake on the middle rack for 12–15 minutes. The cheese should bubble and start to brown just at the edges. Don't panic if it goes a bit lopsided; the gooey bits are always the best anyway.
- Take it out, sprinkle your cilantro (or parsley, if you're anti-cilantro) over the top. Let it sit for a minute or two—easier said than done. Then slice and try not to eat half of it straight off the tray.
Little Notes I Wish I’d Known Sooner
- If you pile on too much sauce, the base gets soggy; a thin layer is plenty, trust me (learned the hard way).
- Pre-shredded cheese doesn’t melt quite the same as fresh, but sometimes my grocery list is just wishful thinking and we make do.
- The pizza cutter always vanishes when you need it. Kitchen scissors work in a pinch—just don’t tell my mum.
- If your oven runs hot like mine does, check at 10 minutes. I've burnt more than one pizza while replying to text messages.
Some Variations That Actually (And Sometimes Not) Worked
- I swapped out chicken for jackfruit once—vegan cousin approved (shockingly good)
- Added smoked gouda and used a spicy BBQ sauce: next-level smoky ‘n’ spicy
- Tried a cauliflower crust… eh, let’s just say you need a really really good sauce if you’re rolling that way. Not my favorite, but, you do you.
- Buffalo sauce instead of BBQ? Regret. Very strong regret. Maybe buffalo fans will love it but it just didn’t marry well with the toppings for me.
What If You Don’t Have All the Equipment?
Pizza stone is amazing (if you’ve got one hidden behind your baking sheets) but honestly, an upside-down baking tray works almost as well. Never let a lack of gadgets stop you from having pizza night, mate.
Where I Store It—If It Ever Lasts!
Wrap leftovers in foil or an airtight container and stick it in the fridge. It gets a bit chewier but the flavors deepen. I actually think this tastes better the next day, but, in my house, ‘leftovers’ is a bit of an urban legend. Just nuke it for 30 seconds or throw it on a hot pan if you prefer a crispy bottom (I don’t have the patience, but you might!). For a guide to freezing pizza, The Kitchn explains it better than I ever could.
How I Serve It (And a Little Family Quirk)
We do this casual: big cutting board, lots of napkins, maybe a salad if we’re pretending to be healthy. My brother dips his slices in ranch dressing, which horrifies my gran. Me? I like a squeeze of fresh lime and a little more BBQ sauce on the side.
Quick tangent—once my neighbor showed up at our house expecting spaghetti and ended up with BBQ Chicken Pizza. She asked for the recipe and later told me her teenagers now refer to it as ‘fancy food,’ which honestly made my week.
Things I’ve Learned The Hard Way (Pro Tips)
- Don’t rush the preheating. Once I tried to cheat and my crust was more limp than crisp—just wait the extra five minutes.
- Don’t go overboard with toppings. I used to think more was more, but sometimes that turns your pizza into a gooey sludge pile. Simple is best, or at least that's what I grudgingly admit now.
- Oh, and use parchment paper if you hate scrubbing baking trays later. I figured this out after about a dozen pizzas too many.
FAQ (Because Friends Always Ask)
Can I make this without cheese?
Yeah, totally. Just up the veggies or try some vegan cheese—although, full disclosure, I’ve only tried the store-bought stuff once. It was… interesting, but not my jam.
Could I do this on a grill?
Oh, you bet! I’ve done it on the BBQ in summer. Just use foil under the dough or you’ll lose it to the flames (guess how I know).
What’s a good gluten-free swap?
Lots of stores sell GF pizza bases now. Or honestly, just do ‘pizza bowls’—toppings, sauce, the works, minus the stress.
Which BBQ sauce is best?
I get this one often—just go with what you like. Some folks like Carolina-style, others go heavy on the smoky-sweet. Sometimes, I even mix two together, because why not?
Do you have to let the dough rise again?
Sneaky question! I used to, but actually, if I’m short on time, I’ve found you can roll and bake right away, just don’t expect super puffy crust.
Ingredients
- 1 pre-made pizza crust
- 1 cup cooked chicken breast, shredded
- ½ cup barbecue sauce, divided
- 1 ½ cups shredded mozzarella cheese
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
Instructions
-
1Preheat your oven to 220°C (425°F). Place the pizza crust on a baking sheet or pizza stone.
-
2Brush the pizza crust with olive oil, then spread ⅓ cup of barbecue sauce evenly over the crust.
-
3In a bowl, toss the shredded chicken with the remaining barbecue sauce until well coated.
-
4Sprinkle half of the mozzarella cheese over the sauce, then evenly distribute the BBQ chicken and red onion on top. Sprinkle the remaining cheese and black pepper.
-
5Bake for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden.
-
6Remove from the oven, top with fresh cilantro, slice, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!