BBQ Chicken Pizza
Sweet and tangy BBQ sauce, tender chicken, red onions, and melted cheese! Better than takeout.
The Ultimate BBQ Pizza
BBQ Chicken Pizza is the perfect fusion of smoky, sweet barbecue flavors and cheesy pizza goodness. Tender chunks of chicken coated in tangy BBQ sauce, topped with red onions, cilantro, and a blend of mozzarella and cheddar cheese create an irresistible combination. This pizza breaks all the traditional Italian pizza rules - and that's exactly why it's so beloved. It was popularized by California Pizza Kitchen in the 1980s and has been a crowd-pleaser ever since. Once you make it at home, you'll never order it for delivery again.
The BBQ Sauce Makes It
The BBQ sauce is what defines this pizza. Use a good quality sauce you'd actually want to eat - Sweet Baby Ray's is a popular choice, but any sweet and tangy BBQ sauce works. Some people prefer smoky sauces, others like spicy versions. You can even make your own by mixing ketchup, brown sugar, apple cider vinegar, and spices. The sauce replaces traditional pizza sauce entirely - no tomato sauce needed. Brush it on the crust, toss the chicken in it, and even drizzle more on top after baking.
Chicken Prep Options
You have several options for the chicken. Rotisserie chicken is the easiest - just shred it and toss with BBQ sauce. Grilled chicken breasts (diced or shredded) work great too. Some people use leftover baked chicken or even chicken tenders cut up. For best flavor, toss the chicken in BBQ sauce before adding to pizza. Pre-cooked chicken is essential since pizza bakes quickly and raw chicken won't cook through. This is also a great use for leftover chicken from another meal.
The Cheese Combination
Traditional BBQ chicken pizza uses a blend of mozzarella and cheddar. Mozzarella provides the stretch and mild flavor, while cheddar adds sharpness and color. Some recipes use smoked gouda for extra smokiness, or Monterey Jack for creaminess. Go easy on the cheese - too much overpowers the BBQ flavor. You want enough to bind everything together but not so much that it becomes a cheese pizza. A 60/40 mozzarella to cheddar ratio works perfectly.
Red Onions Are Essential
Thinly sliced red onions are a must for authentic BBQ chicken pizza. They add a sharp, slightly sweet crunch that cuts through the rich cheese and sweet BBQ sauce. Raw red onions work, but for milder flavor, soak slices in cold water for 10 minutes before adding to pizza. Some people sauté them lightly first. White or yellow onions are too strong - stick with red. And don't skip them - they're as essential as the BBQ sauce itself.
Fresh Cilantro Finish
Fresh cilantro added after baking is the signature finishing touch. It adds brightness and freshness that balances the heavy, sweet flavors. If you're in the "cilantro tastes like soap" camp, use fresh parsley or basil instead, or skip it entirely. Some people add it before baking, but it turns dark and loses its vibrant color. Always add fresh herbs after the pizza comes out of the oven for the best visual and flavor impact.
Dough Options
Store-bought pizza dough from the grocery store works perfectly and saves time. Many stores sell fresh dough in the refrigerated section, or you can use frozen dough (just thaw first). Naan bread makes quick mini BBQ chicken pizzas. Pre-made pizza crusts or flatbreads work too. If making homemade dough, use a basic pizza dough recipe. The beauty of BBQ chicken pizza is that it's forgiving - even mediocre crust tastes great with these bold toppings.
Perfect for Customization
BBQ chicken pizza is endlessly customizable. Add bacon for smokiness, jalapeños for heat, pineapple for Hawaiian-BBQ fusion, or bell peppers for crunch. Some people add corn or black beans for Southwestern flair. You can use different BBQ sauces - honey BBQ for sweetness, Carolina mustard BBQ for tang, or spicy chipotle BBQ for heat. Swap cheddar for pepper jack, add ranch drizzle on top, or use different herbs. Make it your own!
Recommended Kitchen Equipment
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Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 3/4 cup, divided BBQ sauce (like Sweet Baby Ray's)
- 2 cups cooked chicken (rotisserie or grilled), shredded or diced
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil for brushing crust
- 1/2 tsp garlic powder
- to taste salt and pepper
Nutrition (Total)
Equipment Needed
- Pizza stone or baking sheet
- Rolling pin (if using fresh dough)
- Pizza cutter or knife
- Mixing bowl
- Cheese grater
Before You Start
- •Always use pre-cooked chicken
- •Don't overload with sauce or toppings
- •Bake at high heat for crispy crust
- •Add cilantro after baking, not before
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Instructions
Preheat and prep
Preheat oven to 475°F (if using pizza stone, place it in oven while preheating). If using store-bought dough, let it sit at room temperature for 30 minutes. In a bowl, toss shredded chicken with 1/4 cup BBQ sauce until coated. Thinly slice red onion. Combine mozzarella and cheddar cheese.
Roll out dough
On lightly floured surface, roll pizza dough into 12-14 inch circle (or oval/rectangle - doesn't have to be perfect!). Transfer to a piece of parchment paper for easy transfer. Brush edges of crust with olive oil and sprinkle with garlic powder and a pinch of salt.
Add sauce and toppings
Spread remaining 1/2 cup BBQ sauce over dough, leaving 1/2 inch border for crust. Don't use too much sauce or pizza will be soggy! Sprinkle half the cheese over sauce. Add BBQ chicken pieces evenly across pizza. Top with sliced red onions. Sprinkle remaining cheese over everything.
Bake
Carefully transfer pizza (on parchment paper) to preheated pizza stone or baking sheet. Bake 12-15 minutes until crust is golden brown and cheese is bubbly and starting to brown in spots. If using baking sheet instead of stone, may need extra 2-3 minutes. Watch closely to prevent burning.
Garnish and serve
Remove pizza from oven and let cool 2-3 minutes. Sprinkle fresh chopped cilantro over top. Drizzle with extra BBQ sauce if desired. Slice with pizza cutter and serve immediately while hot and cheese is melty. Leftovers reheat well in oven at 375°F for 10 minutes!
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Chef's Tips
- •Use pre-cooked chicken only - raw won't cook through
- •Don't overload with sauce - less is more
- •Add cilantro after baking for bright color
- •Preheat pizza stone for crispiest crust
Frequently Asked Questions
Can I use raw chicken on the pizza?
No! Always use pre-cooked chicken. Pizza bakes at high heat for only 12-15 minutes, which isn't enough time to cook raw chicken safely. Use rotisserie chicken, grilled chicken, or baked chicken. Dice or shred it, toss with BBQ sauce, then add to pizza. Pre-cooked chicken also has better texture and flavor.
What's the best BBQ sauce to use?
Use a sweet and tangy BBQ sauce you enjoy eating. Sweet Baby Ray's is popular and works great. Avoid very thin sauces (they make pizza soggy) or very thick sauces (they don't spread well). If sauce is too thick, thin with a splash of water. Taste matters more than brand - use what you like!
Do I need a pizza stone?
Not required! A pizza stone gives the crispiest crust, but a regular baking sheet works fine. If using a baking sheet, preheat it in the oven first, then carefully transfer pizza onto hot pan. Or bake directly on a cold sheet - it will just be slightly less crispy on the bottom.
Can I make this ahead?
You can prep components ahead - cook chicken, slice onions, grate cheese, and store separately. Assemble pizza right before baking for best results. Fully assembled unbaked pizza can sit in fridge for 2-3 hours. Don't add cilantro until after baking. Baked pizza reheats well in oven at 375°F for 10 minutes.
Why is my pizza soggy?
Too much BBQ sauce or cheese creates sogginess. Use a thin layer of sauce - you can always add more after baking. Don't overload with toppings. Also, bake at high heat (450-475°F) for crispy crust. If using a baking sheet instead of pizza stone, crust may be less crispy - that's normal.
Can I freeze BBQ chicken pizza?
Yes! Freeze baked pizza: cool completely, slice, wrap individual slices in plastic wrap, then foil. Freeze up to 3 months. Reheat from frozen in oven at 375°F for 15-20 minutes. Or freeze unbaked pizza, wrap tightly, and bake from frozen (add 5 minutes to baking time). Quality is best with baked pizza.
What can I substitute for cilantro?
If you hate cilantro (genetics!), use fresh parsley, basil, or green onions instead. Or skip fresh herbs entirely - the pizza is still delicious. Some people drizzle ranch dressing on top instead of adding herbs. Chives also work well. The cilantro is traditional but not mandatory.
Can I use different cheese?
Absolutely! Classic is mozzarella + cheddar, but try smoked gouda (smoky), Monterey Jack (creamy), or pepper jack (spicy). Some people use only mozzarella or only cheddar. Goat cheese adds tanginess. Just avoid very strong cheeses that overpower the BBQ flavor. A blend always works best.
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