Homemade Barbecue Chicken Pizza

Barbecue chicken pizza brings together everything we love about comfort food in one delicious slice. Tangy BBQ sauce meets tender chicken, gooey melted cheese, and a golden crispy crust. You can make this restaurant favorite right in your own kitchen with ingredients you probably already have.

Why You’ll Love This Recipe

• Restaurant quality at home – That crispy crust and smoky cheese combo rivals any pizzeria
• Perfect for leftover chicken – Great way to use rotisserie chicken or last night’s grilled chicken
• Totally customizable – Swap toppings, add heat, pile on extra cheese—make it yours
• Kid-approved flavor – The sweet BBQ sauce wins over even picky eaters
• Makes your kitchen smell incredible – Fresh-baked pizza aroma is unbeatable

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Ingredients You’ll Need

For the Pizza:

• 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough) – Frozen dough works great; just thaw it first
• 1 tablespoon (15ml) olive oil, divided
• 1 tablespoon (8g) cornmeal – Creates a crispy bottom crust
• 1/3 cup + 2 tablespoons (130g) your favorite barbecue sauce – Sweet Baby Ray’s is a favorite
• 1 cup chopped or shredded cooked chicken (about one 8-ounce breast) – Rotisserie chicken saves time
• 2/3 cup (70g) shredded mozzarella cheese
• 2/3 cup (70g) shredded smoked gouda cheese – The secret ingredient!
• 1/2 small red onion, thinly sliced
• 1 tablespoon chopped fresh cilantro, for topping – Basil works too

Why These Ingredients Work

The cheese combination makes this pizza special. Mozzarella gives you that classic stretchy, melty texture everyone loves. Smoked gouda adds rich, smoky depth that pairs perfectly with tangy BBQ sauce.

Coating the chicken in extra BBQ sauce before topping keeps every bite juicy instead of dry. The cornmeal creates a crispy bottom crust that tastes like it came from a pizza stone.

Red onion adds sharpness and crunch that balances all that cheesy richness. Fresh cilantro at the end brings brightness that ties everything together.

Brushing olive oil on the dough helps it turn golden and adds subtle richness that takes your crust to the next level.

Essential Tools and Equipment

• Pizza pan or large baking sheet (or pizza stone if you have one)
• Pastry brush for the olive oil
• Pizza cutter or sharp knife
• Rolling pin (optional – hands work fine for stretching)
• Measuring cups and spoons
• Mixing bowl for the chicken

Step-by-Step Instructions

Step 1: Prepare the Dough and Preheat

Prepare your homemade pizza dough through step 3, or make sure store-bought frozen dough is completely thawed.

Preheat your oven to 475°F (246°C) and let it heat for at least 15-20 minutes while you work. If you’re using a pizza stone, place it in the oven now to get hot.

Step 2: Prep Your Pan

Lightly grease a large baking sheet or pizza pan with 1/2 tablespoon of olive oil. Sprinkle the cornmeal evenly over the greased surface.

This simple step makes a huge difference in getting that crispy bottom crust!

Step 3: Shape the Dough

Punch down your dough gently to release air bubbles. Divide it in half and wrap one half tightly to freeze for another pizza night.

On a lightly floured surface, use floured hands or a rolling pin to flatten the dough into a disc. Transfer to your prepared pan and stretch into a 12-inch circle, about 1/2-inch thick.

If the dough keeps snapping back, cover it with a towel and let it rest 5-10 minutes. It’ll relax and become easier to work with. Lift the edges slightly to create a rim around the pizza.

Step 4: Prep the Dough Surface

Use your fingertips to gently push little dents all over the dough. This prevents big air bubbles from forming during baking.

Brush the remaining 1/2 tablespoon of olive oil all over the dough, right to the edges.

Step 5: Add the Sauce and Toppings

Spread 1/3 cup of BBQ sauce evenly over the dough, leaving a small border around the edge.

Toss your cooked chicken with the remaining 2 tablespoons of BBQ sauce in a small bowl until nicely coated. Scatter the saucy chicken pieces across the pizza.

Sprinkle both cheeses evenly over the top, then add the thin red onion slices.

Step 6: Bake to Golden Perfection

Slide your pizza into the hot oven and bake for 14-15 minutes. You’re looking for a golden brown crust and bubbling cheese.

Keep an eye on it during the last few minutes to prevent the edges from getting too dark.

Step 7: Finish and Serve

Remove the pizza from the oven and immediately sprinkle fresh cilantro over the top while it’s hot.

Let it cool for just a minute or two, then slice with a pizza cutter and serve while it’s hot and gooey.

You Must Know

Your oven needs to be fully preheated for a crispy crust. Don’t rush this step! A properly hot oven means the bottom starts cooking immediately instead of getting soggy.

Store-bought dough needs to come to room temperature for about 30 minutes before stretching. Cold dough is stubborn and will keep shrinking back.

Always toss the chicken in BBQ sauce before adding it to the pizza. Plain chicken dries out in the oven, but sauce-coated chicken stays tender and juicy.

Personal Secret: I keep extra BBQ sauce warm in a small bowl for drizzling over individual slices when serving.

Pro Tips & Cooking Hacks

• Use a pizza stone for extra crispiness – Just preheat it for at least 20 minutes first
• Don’t overload with toppings – Too much makes the pizza soggy; less is more here
• Slice onions paper-thin – Thick slices won’t cook through and taste too sharp
• Let stubborn dough rest – If it’s fighting you, cover it and walk away for 5 minutes
• Grab a rotisserie chicken – No need to cook from scratch for a 30-minute dinner
• Add cilantro after baking – It’ll turn brown and bitter if you bake it on the pizza

Flavor Variations & Suggestions

Want to mix things up? Swap the smoked gouda for sharp cheddar or pepper jack if you like heat.

Add sliced jalapeños or banana peppers on top with the red onion for a spicy kick. Crispy bacon bits alongside the chicken add extra savory goodness.

Not a cilantro fan? Fresh basil works beautifully and gives it an Italian-meets-BBQ vibe.

For a Hawaiian BBQ twist, toss some pineapple chunks on with the chicken. Or try white BBQ chicken pizza by using creamy ranch or white BBQ sauce instead of traditional red.

Kids often prefer it without red onion. Leave it off completely or just add it to half the pizza.

Make-Ahead Options

Make your pizza dough up to three days ahead and keep it covered in the fridge. Just let it warm up at room temperature for 30 minutes before shaping.

Cook the chicken a day or two in advance and store it in the fridge until you’re ready.

For serious meal prep, assemble the entire pizza without baking, wrap it tightly in plastic, and freeze for up to a month. No need to thaw completely—just add 5-7 minutes to the baking time.

The unbaked dough freezes beautifully too. Wrap it tightly in plastic wrap and foil, and it’ll keep for three months. Thaw overnight in the fridge before using.

What to Serve With Barbecue Chicken Pizza

This hearty pizza can stand alone as a meal, but it’s wonderful with a crisp green salad dressed in ranch or blue cheese.

Coleslaw adds cool, crunchy contrast to the warm, cheesy pizza. Carrot and celery sticks with ranch dip work great for feeding a crowd.

For drinks, ice-cold beer, fresh lemonade, or sweet iced tea all pair beautifully with tangy BBQ flavors.

Round out the meal with a simple fruit salad or warm chocolate chip cookies for dessert.

Allergy Information

This recipe contains gluten (pizza dough), dairy (mozzarella and gouda cheese), and may contain soy depending on your BBQ sauce brand.

For gluten-free pizza, use store-bought gluten-free crust or dough. To make it dairy-free, substitute with your favorite plant-based cheese alternatives, though the flavor and texture will differ slightly.

The recipe is naturally nut-free. Skip the onions if you’re avoiding them due to allergies or digestive concerns—the pizza will still taste delicious.

Storage & Reheating

Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days.

Skip the microwave for reheating—it makes the crust chewy and soggy. Instead, preheat your oven to 375°F and bake slices on a baking sheet for 8-10 minutes until heated through and crispy.

For a quicker method, reheat slices in a skillet over medium heat with a lid on for about 5 minutes. The bottom gets crispy while the lid melts the cheese.

Freeze baked pizza slices by wrapping them individually in plastic wrap, then place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 15-18 minutes.

Questions I Get Asked A Lot

Can I use all mozzarella if I don’t have smoked gouda?

Absolutely! The smoked gouda adds incredible flavor, but all mozzarella still makes a delicious, melty pizza. Sharp cheddar, provolone, or gruyere work as alternatives too.

My pizza dough keeps shrinking back when I try to stretch it. What am I doing wrong?

This is completely normal! The gluten needs time to relax. Cover the dough with a clean kitchen towel and let it rest 5-10 minutes, then try stretching again. It should cooperate much better.

What’s the best BBQ sauce to use?

Use whatever your family loves! Sweet Baby Ray’s is a classic, but tangy Kansas City-style or smoky varieties all work beautifully. Just avoid anything too thin or watery—it can make the crust soggy.

Can I prep the pizza ahead and bake it later?

Yes! Assemble the pizza, cover tightly with plastic wrap, and refrigerate for up to 4 hours before baking. Let it sit at room temperature for about 10 minutes before sliding into the hot oven.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your BBQ chicken pizza turned out and what toppings you added to make it your own.