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Ultimate BBQ Chicken Pizza

This BBQ chicken pizza features a crispy homemade crust, smoky-sweet barbecue sauce, tender seasoned chicken, and a perfect blend of cheeses. It's a crowd-pleasing dinner that's surprisingly simple to make from scratch.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 cup cooked chicken breast shredded or diced, about 1 large breast
  • 3/4 cup barbecue sauce divided, use a smoky, sweet variety
  • 1 1/2 cups mozzarella cheese low-moisture, whole milk, shredded
  • 1/2 cup sharp cheddar cheese shredded
  • 1/4 medium red onion thinly sliced
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1 tbsp olive oil for brushing crust
  • 1/2 tsp smoked paprika for seasoning chicken
  • 1/4 tsp garlic powder for seasoning chicken
  • 1 pinch kosher salt and black pepper to taste

Equipment

  • Pizza stone or heavy-duty baking sheet
  • Parchment paper or a pizza peel
  • Mixing bowls
  • Pastry brush
  • Chef's knife and cutting board

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. This high heat is non-negotiable for a crisp, restaurant-quality crust. While it heats, in a medium bowl, toss the cooked chicken with 1/4 cup of the barbecue sauce, smoked paprika, and garlic powder. Set aside to let the flavors meld.
  2. On a lightly floured surface, stretch or roll your room-temperature dough into a 12-14 inch circle. Don't worry about perfect roundness—rustic is charming! Transfer the shaped dough to a piece of parchment paper. This prevents sticking and makes transferring to the hot stone effortless. Lightly brush the outer 1-inch edge of the dough with olive oil for a golden, flavorful crust.
  3. Spread the remaining 1/2 cup of barbecue sauce evenly over the dough, leaving the oiled crust bare. Trust me, using sauce as the base instead of tomato paste is key to that signature flavor. Sprinkle on 1 cup of the mozzarella cheese, followed by the seasoned chicken and sliced red onion. Top with the remaining mozzarella and all of the cheddar cheese.
  4. Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes. Watch for the crust to puff and turn deep golden brown, and the cheese to become bubbly and slightly spotted. Tip from me: Rotate the pizza halfway through for even browning.
  5. Remove the pizza from the oven and let it rest on a cutting board for 3-5 minutes. This allows the cheese to set slightly so it doesn't slide off when sliced. Sprinkle with fresh cilantro, slice, and serve immediately. Step back and admire that gorgeous cheese pull!

Notes

Chef's Tips:
• For the crispiest crust, ensure your oven is fully preheated for at least 30 minutes.
• A common mistake is overloading the pizza with toppings, which leads to a soggy center.
• Serve with a simple side salad dressed with a tangy vinaigrette to cut the richness.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F (74°C) before using.
• Refrigerate leftovers within 2 hours of cooking.