Pin This crave-worthy BBQ Chicken Pizza brings together tangy barbecue sauce, juicy chicken, melty cheese, and zingy red onions for a fun family dinner or easy crowd-pleaser. It is saucy, satisfying, and comes together surprisingly fast—perfect for busy weeknights or casual get-togethers.
My family adores the combo of sweet-savory sauce with gooey cheese. The first time I made this for a game night, there were no leftovers and lots of happy faces.
Ingredients
- Pre-made pizza crust: provides convenience and crispness when baked. Look for a quality crust without too many additives
- Olive oil: gives the base extra flavor and a golden edge. Choose a good extra virgin variety
- Cooked chicken breast: adds hearty protein. Rotisserie or leftover grilled chicken both work
- Barbecue sauce: brings the essential tangy-sweet backbone. Pick a thicker style with some smoky depth
- Mozzarella cheese: provides classic meltiness. For best stretch, use whole milk mozzarella
- Smoked Gouda or your alternate cheese: adds rich, smoky undertones. Make sure it's freshly shredded for even melting
- Red onion: offers sharp bite and color. Opt for firm onions with glossy skin
- Jalapeño: gives optional gentle heat. Pick a plump green pepper and remove seeds for milder flavor
- Fresh cilantro: brightens everything with herbal freshness. Use crisp leaves and avoid wilted bunches
Instructions
- Prepare the Oven:
- Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius. If you have a pizza stone, set it in the oven at the start to heat fully for a crispier crust
- Get the Pizza Crust Ready:
- Place your pre-made pizza crust on a lightly oiled baking sheet or pizza peel. Brush the surface with olive oil to help it bake up golden and flavorful
- Coat the Chicken in Sauce:
- Toss the cooked chicken pieces in a bowl with a quarter cup of the barbecue sauce until every bite is coated. This makes the meat juicy and full of barbecue character
- Sauce the Crust:
- Spread the remaining barbecue sauce evenly over the pizza crust using a spoon or rubber spatula. Leave a narrow border at the edge for a good crust
- Add the Cheese:
- Sprinkle the mozzarella and smoked Gouda cheeses all over the sauce layer. This creates the melty canvas that will pull everything together
- Top the Pizza:
- Distribute the barbecue chicken, then scatter the red onion and jalapeño slices across the pizza. Try for even layers so each bite gets everything
- Bake the Pizza:
- Slide the pizza into the hot oven. Bake for twelve to fifteen minutes until the cheese bubbles and the crust looks deeply golden at the edges
- Finish and Garnish:
- Remove the pizza from the oven. Drizzle with a little more barbecue sauce for shine and punch. Shower fresh chopped cilantro over the top right before slicing
- Slice and Serve:
- Use a pizza cutter or sharp knife to cut into wedges and serve immediately while melty
Pin My favorite part is the smoked Gouda. I still remember the first time my kids started picking the cheese strings off the slice— it became our running pizza joke ever since.
Storage Tips
Leftover slices can be wrapped in foil or kept in a resealable container in the refrigerator for up to three days. To reheat, use a hot skillet or toaster oven for the best crispy bottom. You can freeze individual slices between layers of parchment for up to two months. Pop one into the oven straight from frozen if a pizza craving strikes
Ingredient Substitutions
Use rotisserie chicken for ease or even shredded turkey if that is what you have. Cheddar, provolone, or even a little pepper jack can bring a different cheesy spin. Try green onions instead of red onion for a milder bite or toss in roasted corn for sweetness. If you are gluten free, look for a gluten free pizza base
Serving Suggestions
This pizza goes great with a tossed green salad with citrusy vinaigrette or some crunchy coleslaw. For a laid-back gathering, pair with crisp pickles and your favorite cold lager. If you are feeding kids, offer a ranch or garlic dip alongside. For adults, top each hot slice with extra jalapeño or a sprinkle of smoked chili powder
Cultural and Historical Context
BBQ chicken pizza is said to have started in California pizzerias in the 1980s as a twist on classic American and Italian flavors. Barbecue sauce gives it a distinct regional flair. Over time, it has become a favorite in homes across the country for its crowd-pleasing blend of sweet and savory
Seasonal Adaptations
Top with grilled summer corn in August. Swap in hearty kale or spinach for a fall version. Use roasted pumpkin in cool months for a touch of sweetness
Success Stories
Friends have shared that this pizza is now their go to Friday night dinner. My neighbor makes it for her son's birthday every year and lets the kids add extra toppings before baking
Freezer Meal Conversion
Assemble the pizza up to the baking step then freeze the whole unbaked pizza on a tray. Once frozen you can wrap it tightly for up to a month. Bake straight from frozen adding a few minutes to the cook time
Pin This pizza shines at family gatherings and is an easy hit for weeknight dinners. Each bite is loaded with barbecue flavor, smoky cheese, and a satisfying, crisp finish.
Recipe Q&A
- → What kind of chicken works best?
Cooked chicken breast, either shredded or chopped, is recommended for tender bites and easy topping distribution.
- → Can I swap out the cheeses?
Yes, smoked Gouda adds depth, but cheddar or extra mozzarella are great substitutes for personal taste preferences.
- → How spicy is the pizza?
It's mild by default, but adding jalapeño slices introduces heat. Adjust the quantity for your desired spice level.
- → Is store-bought crust acceptable?
A pre-made pizza crust saves time and bakes up well, but homemade dough can be used for a personalized texture.
- → Are there gluten or dairy considerations?
The dish contains gluten in the crust and dairy in the cheese. Check ingredients if you have dietary restrictions.
- → Any topping suggestions for extra veggies?
Bell pepper slices or corn kernels can be added before baking to increase flavor and nutrition.