Chicken BBQ Pizza

One Friday night, I had leftover grilled chicken from a backyard cookout and a serious pizza craving. Instead of the usual red sauce routine, I grabbed the barbecue sauce from the fridge, and honestly? That happy accident changed my entire pizza game forever.

My brother came over while one was baking, and the smell of caramelized barbecue sauce hit him at the door. He literally took a slice before I could even get the pizza cutter to the board, burning his fingers without a single complaint.

Ingredients

• Prepared pizza dough (250300 g): Using store bought dough lets you focus on the toppings, but if you have time to make your own, even better
• Barbecue sauce (120 ml) plus extra: A smoky, slightly sweet sauce works best here, and that extra drizzle at the end is nonnegotiable
• Grilled chicken breast (200 g): Slice it thin so each bite gets plenty of meat, and rotisserie chicken works perfectly in a pinch
• Red onion (1/2 small): Thinly sliced, these add a perfect sharp bite that cuts through all that rich cheese
• Shredded mozzarella (150 g): The classic melter that creates those beautiful cheese pulls we all live for
• Smoked gouda or cheddar (50 g): This brings the real smoky depth that makes the pizza taste grilled, not just baked
• Fresh cilantro (2 tablespoons): The bright herbal finish makes everything pop, though some people swap it for parsley

Instructions

Get your oven blazing hot:

Crank it to 230°C (450°F) and slide your pizza stone in now if you have one, because that heat is what creates restaurant style crust

Stretch that dough:

Work the dough into a 30 cm round on a floured surface, then transfer it to parchment paper so you can easily slide it onto your hot stone or baking sheet

Sauce it up:

Spread your barbecue sauce evenly across the dough, but leave about an inch around the edges for that perfect crispy crust to form

Layer on the good stuff:

Scatter your sliced grilled chicken first, then pile on both cheeses, and finish with those red onion slices scattered on top

Bake to bubbly perfection:

Slide the pizza into the hot oven and let it go for 1215 minutes until the crust turns golden and the cheese is bubbling with those gorgeous browned spots

Finish strong:

Pull it out, drizzle a little extra barbecue sauce in a zigzag pattern, sprinkle with fresh cilantro, then slice and serve while its still melty and amazing

Pin it

Now this pizza shows up at every family game night, and somehow it is always the first empty box on the table, even with the pineapple pizza people in the room.

Making It Your Own

Sometimes I throw sliced jalapeños on half the pizza for the brave souls, and other times I add crumbled bacon because everything is better with bacon. My friend uses honey barbecue sauce and swears it is the only way to go.

The Leftover Situation

This pizza actually reheats better than most, though I usually end up eating cold slices for breakfast straight from the fridge. If you want it crispy again, a quick stint in a hot skillet beats the microwave every single time.

What To Drink With It

A cold lager cuts through the richness perfectly, but an ice cold rosé works surprisingly well too, especially in summer. The sweetness plays so nicely with the smoky flavors.

• Corn on the cob with extra butter on the side
• A simple green salad with vinaigrette to balance the heavy hitters
• Extra napkins, because this gets gloriously messy

Pin it

Hope this becomes your new go to for Friday nights too, because life is too short for boring pizza.

Recipe FAQs

→ 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 before adding the cheese.

→ What type of barbecue sauce works best?

A smoky, tangy barbecue sauce complements the chicken well. Both sweet and spicy varieties work, though avoid overly thick sauces that might make the crust soggy.

→ Can I make this pizza spicy?

Absolutely. Add sliced jalapeños, red pepper flakes, or use a spicy barbecue sauce to kick up the heat level while maintaining the smoky BBQ profile.

→ Do I need a pizza stone?

No, a baking sheet works fine. A pizza stone does produce a crispier crust, but preheating a standard baking sheet yields excellent results for this BBQ chicken creation.

→ Can I freeze the assembled pizza before baking?

Yes, assemble the pizza on a parchment-lined tray, freeze until solid, then wrap tightly. Bake from frozen at 230°C for 15–18 minutes until golden and bubbly.