
A crowd-pleasing BBQ chicken pizza with shredded chicken tossed in tangy sauce, melted mozzarella, red onion, and fresh cilantro on a golden crust.

This BBQ chicken pizza has been my weeknight lifesaver and a guaranteed crowd-pleaser at casual gatherings. I first developed this version when I had leftover roasted chicken and a jar of tangy barbecue sauce in the fridge; together they transformed into something unexpectedly bright and addictive. The combination of sweet and smoky sauce with creamy melted cheese and the bite of red onion always brings everyone to the table, reaching for slices until the pan is empty. It is simple to assemble, forgiving if you improvise on quantities, and perfect when you want a fresh, flavorful dinner without a lot of fuss.
What makes this version special is the balance between texture and flavor. The crust becomes crisp on the edges and slightly chewy under the cheese. The chicken is saucy and savory, while the red onion adds a sharpness that cuts through the richness. A final sprinkle of fresh cilantro brightens the whole pie with herbaceous notes. I often make this on busy weeknights because it can be prepped ahead: shred the chicken earlier, refrigerate the sauce-mixed chicken, and roll out the dough when it is time to bake. On weekends we make two and enjoy leftovers cold or reheated the next day.
My family always asks for this when friends visit. One summer backyard get-together I made three pies, and neighbors kept circling back for seconds. It is reliably popular and forgiving, which is exactly why it became a staple at our house.
What I love most about this version is how adaptable it is. For impromptu hosting I make the chicken earlier in the day, toss it with sauce, and assemble the pizza within minutes. Family and friends often ask for the recipe and sometimes swap in extra toppings such as roasted corn or pickled jalapeno for heat.
Store leftover pizza in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze individual slices flat on a baking sheet until firm, then stack them with parchment between slices and transfer to a freezer-safe bag for up to 2 months. Reheat refrigerated slices on a baking sheet at 375 degrees Fahrenheit for 8 to 10 minutes to crisp the crust, or use a skillet over medium heat for 4 to 6 minutes covered with a lid to warm the cheese through without drying it out.
Substitute rotisserie chicken for cooked breasts for extra flavor and speed. Swap the mozzarella for a lower-fat mozzarella if you prefer fewer calories, or use smoked provolone for a deeper taste. For sauce, try a spicy chipotle barbecue to add heat. Make the pie vegetarian by replacing chicken with seasoned, grilled cauliflower or sliced portobello mushrooms that hold up well to the sauce.
Serve this pie with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Pickled jalapenos or a slaw of shredded cabbage and lime can add a pleasing crunch and acidity. For parties, slice the pizza into smaller squares for easy grab-and-go pieces and offer extra BBQ sauce and red pepper flakes for guests to customize their slices.
BBQ chicken pizza is a modern American adaptation that blends two comfort classics barbecued meat and pizza. The idea likely emerged in the late 20th century when cooks began experimenting beyond traditional tomato slices by topping flatbreads and pizza crusts with regional sauces. This combination highlights American regional barbecue flavors while using the global canvas of pizza, producing a hybrid that celebrates both traditions.
In summer use grilled chicken and fresh corn roasted on the grill as additional toppings. In cooler months swap cilantro for chopped parsley and add caramelized shallots for a deeper, sweeter profile. Holiday gatherings can benefit from adding a roasted apple or pear slice with a drizzle of honey for a sweet and savory twist that complements smoked barbecue flavors.
Prepare the chicken and toss in barbecue sauce up to two days ahead; keep it refrigerated until assembly. Par-bake the rolled crust for 4 minutes if you want an extra-crisp base when assembling later; allow it to cool, then top and bake fully when ready. Portion the cooked pizza into meal-sized slices and store in airtight containers for easy weekday lunches.
Enjoy making this BBQ chicken pizza your own the way my family has. It is forgiving, fast, and endlessly adaptable, which is why it remains a favorite for uncomplicated dinners and lively gatherings. Pull up a chair and share a slice.
Use low-moisture shredded mozzarella to avoid a soggy crust and achieve a nicely browned top.
Toss the cooked chicken with a small amount of sauce first to control moisture and prevent the center from becoming soggy.
Brush the exposed crust with olive oil before baking to promote even browning and a glossy finish.
If using a pizza stone, preheat it in the oven for at least 30 minutes for a crisper bottom crust.
This nourishing bbq chicken pizza recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This BBQ Chicken Pizza recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 475 degrees Fahrenheit. On a lightly floured surface, stretch or roll 1 pound pizza dough into a 12-inch round. Transfer to a greased pizza pan or parchment-lined baking sheet and leave a 1-inch rim for the crust. Brush rim with 1 tablespoon olive oil.
Shred or chop 10 ounces cooked chicken into bite-sized pieces and toss with 2 tablespoons barbecue sauce. Season lightly with salt and pepper if desired. This keeps the chicken flavorful without adding excess moisture.
Spread remaining 1/2 cup barbecue sauce evenly on the dough, leaving the rim plain. Sprinkle half of the shredded mozzarella over the sauce, arrange the BBQ chicken and sliced red onion, then top with remaining mozzarella.
Bake in the preheated oven for 12 to 15 minutes until the crust is golden-brown and the cheese is bubbly with small brown spots. If using a pizza stone, monitor closely as it may bake slightly faster.
Remove from the oven and immediately sprinkle 1/4 cup chopped cilantro over the hot pizza. Let rest 3 to 5 minutes, slice into 8 pieces, and serve with extra barbecue sauce if desired.
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This recipe looks amazing! Can't wait to try it.
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