If you love the bold flavors of barbecue sauce paired with gooey cheese and tender chicken, this BBQ Chicken Pizza will become your new favorite pizza. It’s smoky, tangy, cheesy and comes together in just 30 minutes! Whether you’re using store-bought shortcuts or going the homemade route, this homemade pizza is a winner for busy weeknights and weekend cravings alike.
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My love affair with barbecue chicken pizza began long, long ago. Of course it all started with the famous pie at California Pizza Kitchen, or “CPK,” as us in the biz call it. (And by “biz,” I mean “high school clique who ate at CPK three times a week circa 2000 to 2004.”)
By sophomore year I’d transitioned my loyalties from the barbecue chicken pizza at CPK to the barbecue chicken pizza at Sammy’s Woodfired Pizza. Fast-forward a decade and I find myself here, dreaming up a homemade version that will be on your table faster than a takeout order.
If you have 30 minutes, you have homemade barbecue chicken pizza. And if you’re feeling an extra dose of DIY enthusiasm, step up your slice with my foolproof homemade pizza dough recipe!
This homemade BBQ chicken pizza recipe can be as easy or as from scratch as you want it to be. Here are my store-bought and homemade recommendations:
- Pizza dough: The 30-minute version of this recipe utilizes store-bought pizza dough, but if you have the time, I highly recommend making homemade pizza crust. And if working with yeast feels intimidating, try my no-yeast pizza crust for an even easier option.
- BBQ sauce: Use your favorite store-bought barbecue sauce (Sweet Baby Ray’s is my go-to) or whip up a batch of homemade barbecue sauce. Love a saucy pizza? Add a little extra!
- Chicken: One of my favorite things about this recipe is that it’s a great way to use leftover chicken! Grab a rotisserie chicken from the store for convenience, or shred up any cooked chicken you have on hand. Tossing the shredded chicken with a little barbecue sauce before adding it to the pizza keeps it juicy and flavorful.
- Cheese: The best mozzarella for pizza is always a good-quality, low-moisture variety. Sometimes I’ll even add a little smoked gouda for an extra layer of flavor.
- Red onion: Thinly sliced red onions bring just the right amount of sharpness to balance the sweet, smoky flavors.
See the recipe card for full information on ingredients and quantities.
- Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and ¼ inch thick. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
- Toss the cooked, diced chicken in half of the BBQ sauce before layering it on top of the pizza.
- Spread the remaining barbecue sauce onto the pizza dough, leaving a 1/2-inch border.
- Add the toppings. Sprinkle mozzarella cheese, barbecue-coated chicken and sliced red onions on top.
- Bake at 500ºF for 10-12 minutes until the crust is golden brown and the toppings are bubbly.
Remove from the oven, sprinkle with fresh cilantro, slice and serve. Drizzling a little homemade ranch dressing over the top takes this chicken pizza to the next level!
- You can roll the dough into a 12-inch round pizza or divide it into smaller portions for mini pizzas—perfect for customizing toppings! Just adjust the baking time as needed.
- A sprinkle of cornmeal on your baking sheet (or pizza stone) prevents sticking and gives the crust that irresistible pizzeria-style crunch.
- Pineapple chunks, crispy bacon pieces, jalapeños or a sprinkle of red pepper flakes are all delicious toppings to add to this BBQ chicken pizza.
- Store leftover slices in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 375ºF oven or air fryer for 5–7 minutes until the crust is crispy and the cheese is melty. A skillet over medium heat works, too—just cover with a lid to help the cheese melt.
Ingredients
- 1 pound store-bought or homemade pizza dough (See Kelly's Notes)
- Cornmeal, for dusting baking sheet
- 1/2 cup store-bought barbecue sauce, divided
- 1 cup diced rotisserie chicken
- 1 cup shredded mozzarella cheese
- 1/3 cup thinly sliced red onions
- Chopped cilantro, for garnish
Instructions
- Preheat the oven to 500ºF.
- Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.
- Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
- In a medium bowl, toss together the diced chicken with half (¼ cup) of the barbecue sauce. Spread the remaining ¼ cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (See Kelly’s Notes. Depending on the shape of your pizza, you may want to add more sauce.)
- Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.
- Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.
Video
30-Minute Barbecue Chicken Pizza
Ditch the delivery in favor of 30-Minute Barbecue Chicken Pizza! RECIPE: http://bit.ly/2uHtSX2
Kelly’s Notes
- The 30-minute version of this recipe utilizes store-bought pizza dough, but if you have the time, I highly recommend making homemade pizza dough.
- You can roll the dough into a 12-inch round pizza or divide it into smaller portions for mini pizzas—perfect for customizing toppings! Just adjust the baking time as needed.
- My all-time favorite store-bought barbecue sauce is a brand called Sweet Baby Ray’s, which is available at most major grocery stores.
- Store leftover slices in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 375ºF oven or air fryer for 5–7 minutes until the crust is crispy and the cheese is melty. A skillet over medium heat works, too—just cover with a lid to help the cheese melt.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
looks yummy
Thank you!
This pizza is SO dang good!
I’m thrilled you enjoyed the recipe, Marty!
it was good thank you!!
So glad you enjoyed it, John!
Great recipe!
So glad you enjoyed it, Mary!
Very nice
Can’t wait to make the balsamic reduction bruscetta that stuff is addictive!! Saw you love Sweet Baby Ray’s, you have to try the honey chipotle, it is fantastic on five cheese Texas toast, meats and spoons!!
Thanks so much, Judy! I will definitely try to Honey Chipotle version!