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.

Ingredients

• Pizza dough: Use one 1-pound ball of store-bought or homemade dough for a 12-inch pie. Look for high-protein flour doughs from local bakeries or supermarket refrigerated dough for the best chew and blister.
• Cooked chicken breast: About 10 ounces cooked, shredded or chopped into bite-sized pieces. Rotisserie chicken is a great shortcut and adds extra flavor.
• Barbecue sauce: 1/2 cup total, plus 2 tablespoons for tossing the chicken. Choose a sauce you enjoy eating by the spoonful, such as Sweet Baby Ray's or a hickory-smoked variety.
• Mozzarella cheese: 8 ounces low-moisture shredded mozzarella, about 2 cups. This melts evenly without making the crust soggy.
• Red onion: One small red onion, thinly sliced so it softens but still retains a bite after baking.
• Fresh cilantro: 1/4 cup loosely packed, chopped, added right after baking to maintain brightness.
• Olive oil: 1 tablespoon for brushing the crust and helping it brown.
• Salt and pepper: A pinch each for seasoning the tossed chicken if needed.

Instructions

Prepare the oven and dough: Preheat the oven to 475 degrees Fahrenheit and place a rack in the middle. On a lightly floured surface, roll or stretch the 1-pound dough to a 12-inch round and transfer it to a greased pizza pan or a baking sheet lined with parchment. Leave about a 1-inch border for the crust and brush the exposed edge with 1 tablespoon of olive oil to encourage golden browning. Toss the chicken: Shred or finely chop the cooked chicken into bite-sized pieces and combine with 2 tablespoons of barbecue sauce in a bowl so every piece is lightly coated. Taste and add a pinch of salt and pepper only if the sauce is not already salty. This step ensures the chicken is saucy but not drenched, which helps avoid a soggy center. Assemble the pizza: Spread the remaining 1/2 cup of barbecue sauce evenly over the dough, leaving the 1-inch edge plain. Sprinkle half of the 8 ounces of shredded mozzarella over the sauce in an even layer. Distribute the tossed BBQ chicken and thin red onion slices across the cheese, then top with the remaining mozzarella to form a protective melting cap that traps moisture and melds the flavors. Bake until golden: Slide the assembled pie into the preheated oven and bake for 12 to 15 minutes, watching for a golden-brown crust and bubbly cheese with small browned spots. If you use a pizza stone, reduce the bake time by a minute or two depending on how hot the stone is. The finished internal temperature of the pizza should be piping hot and cheese fully melted. Finish and serve: Remove the pizza from the oven and immediately sprinkle 1/4 cup chopped fresh cilantro across the top. Allow the pie to rest for 3 to 5 minutes to let the cheese set slightly, then slice into 8 wedges and serve hot. A light drizzle of extra barbecue sauce at the table is optional for saucy lovers.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.