This homemade BBQ Chicken Pizza is loaded with tangy barbecue sauce, tender cooked chicken, melty mozzarella, and smoky gouda, all piled on a golden, crispy crust. I started making this on pizza nights when I wanted something different from the usual pepperoni, and the combination of sweet-tangy BBQ sauce with the smoky cheese turned out to be absolutely delicious. The red onions add a subtle bite, and the fresh cilantro on top brings a bright, herby finish that ties everything together.
If you love easy, crowd-pleasing meals, you'll also want to try my Beef Enchiladas, Ricotta Stuffed Zucchini, and for something comforting, my One Pot Mac and Cheese.
Why You'll Love This BBQ Chicken Pizza
Sweet and tangy flavor. The barbecue sauce adds a sweet, smoky, tangy flavor that's completely different from traditional pizza but just as delicious.
Smoky cheese combination. Mozzarella and smoked gouda create a rich, melty, smoky cheese layer that complements the BBQ sauce perfectly.
Quick to make. If you use store-bought dough, this pizza comes together in about 15 minutes of active time.
Crowd-pleaser. Everyone loves BBQ chicken pizza. It's perfect for parties, game days, or family dinners.
Customizable. You can add extra toppings like bacon, pineapple, jalapeños, or bell peppers to make it your own.
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BBQ Chicken Pizza ingrediants
Here's everything you need to make this tangy, cheesy BBQ Chicken Pizza.
See Recipe Card Below This Post For Ingredient Quantities
Dough:
- Homemade or store-bought pizza dough: You'll use half a batch of homemade dough or 1 pound of store-bought dough for one 12-inch pizza. Store-bought dough saves time and works great.
- Olive oil: Brushed on the dough before adding toppings. It adds flavor and helps the crust get golden and crispy.
- Cornmeal: Sprinkled on the baking sheet to prevent sticking and add a little texture to the bottom of the crust.
Sauce & Chicken:
- Barbecue sauce: The base sauce for the pizza. Use your favorite brand. Sweeter BBQ sauces work well, but tangy or smoky varieties are delicious too.
- Cooked chicken: Chopped or shredded cooked chicken breast. You can use rotisserie chicken, leftover grilled chicken, or poached chicken breast.
Cheese & Toppings:
- Shredded mozzarella cheese: The classic pizza cheese. It melts beautifully and creates that stretchy, gooey texture.
- Shredded smoked gouda cheese: Adds a rich, smoky flavor that complements the barbecue sauce. If you can't find smoked gouda, regular gouda or sharp cheddar work too.
- Red onion: Thinly sliced red onion adds a mild bite and sweetness. It softens and caramelizes slightly in the oven.
- Fresh cilantro: Chopped and sprinkled on top after baking. It adds a fresh, herby flavor that brightens the whole pizza. You can use fresh basil if you prefer.
How to Make BBQ Chicken Pizza
Here's how to make this delicious BBQ Chicken Pizza from start to finish.
- Prepare the dough: If you're making homemade pizza dough, prepare it through step 3 of your recipe so it's risen and ready to shape. If you're using store-bought frozen dough, make sure it's thawed. Preheat your oven to 475°F (246°C) and let it heat for at least 15 to 20 minutes. If you're using a pizza stone, place it in the oven while it preheats. Lightly grease a large baking sheet or pizza pan with ½ tablespoon of olive oil and sprinkle it with cornmeal.
- Shape the dough: Punch down the dough to release the air bubbles. If you made a full batch of dough, divide it in half and freeze the other half for later. On a lightly floured surface, flatten the dough into a disc with your hands, then gently stretch it into a 12-inch circle about ½-inch thick. Pinch the edges up slightly to form a lip around the crust. If the dough keeps shrinking back, let it rest for 5 to 10 minutes and then try again.
- Top the pizza: Use your fingers to create small dents all over the surface of the dough. This prevents big air bubbles from forming while it bakes. Brush the remaining olive oil over the surface of the dough. Spread ⅓ cup of barbecue sauce evenly over the dough, leaving a small border around the edges.
- Bake: Place the pizza in the preheated oven and bake for 14 to 15 minutes, until the crust is golden brown and the cheese is melted and bubbly. The edges of the crust should be crispy and golden.
- Finish and serve: Remove the pizza from the oven and immediately sprinkle the chopped fresh cilantro over the top. Let it cool for a minute or two, then slice it with a pizza cutter and serve hot.
Storage and reheating:
Store leftover pizza wrapped tightly in the fridge for up to 5 days. You can freeze baked pizza or individual slices for up to 3 months. Thaw in the fridge or at room temperature. Reheat slices in the microwave for a quick option, or in the oven at 350°F for about 10 minutes to keep the crust crispy. A whole pizza will take 15 to 20 minutes to reheat.
Substitutions and Variations
Add bacon: Cook and crumble 3 to 4 strips of bacon and sprinkle them over the pizza before baking for extra smoky, savory flavor.
Add pineapple: For a Hawaiian BBQ pizza twist, add ½ cup of pineapple chunks along with the chicken.
Make it spicy: Add sliced jalapeños or red pepper flakes for heat.
Different cheese: Use cheddar, Monterey Jack, or pepper jack instead of smoked gouda.
Add vegetables: Bell peppers, mushrooms, or corn all work well on BBQ chicken pizza.
Use different herbs: Try fresh basil instead of cilantro for a different flavor profile.
Equipment
Oven: Preheated to 475°F for a crispy crust and melted cheese.
Baking sheet or pizza pan: For baking the pizza. A pizza stone works great too if you have one.
Pizza stone (optional): Gives you an extra crispy crust. Preheat it in the oven.
Pastry brush: For brushing olive oil on the dough.
Rolling pin or hands: For shaping the dough into a circle.
Knife for slicing: For slicing the red onion and chopping the cilantro.
Pizza cutter: For cutting the finished pizza into slices.
Storage and Reheating Tips
Refrigerator: Store leftover pizza wrapped tightly in foil or in an airtight container in the fridge for up to 5 days.
Freezer: You can freeze baked pizza or individual slices for up to 3 months. Wrap each slice in foil or plastic wrap, then store in a freezer bag. Thaw in the fridge overnight or at room temperature for a few hours.
Reheating: Reheat slices in the microwave for 1 to 2 minutes for a quick option. For a crispier crust, reheat in the oven at 350°F for about 10 minutes for slices, or 15 to 20 minutes for a whole pizza.
Make ahead: You can prepare the pizza up to the point of topping it, then cover and refrigerate for up to 4 hours before baking.
Serving Suggestions
With a side salad: A crisp green salad with ranch or vinaigrette balances the richness of the pizza.
With garlic bread: Serve with warm garlic bread or breadsticks for a complete meal.
For game day: Cut the pizza into smaller squares for easy sharing at parties or game-day gatherings.
With ranch dressing: Some people love dipping BBQ chicken pizza in ranch dressing for extra creaminess.
Expert Tips
Use a pizza stone if you have one. Preheating a pizza stone in the oven gives you a crispier crust because it distributes heat evenly.
Don't overload the pizza. Too many toppings will make the crust soggy. Keep it balanced with a moderate amount of sauce, chicken, and cheese.
Toss the chicken in BBQ sauce. This ensures every piece of chicken is coated and flavorful, not just the parts touching the sauce on the dough.
Slice the red onion thinly. Thick slices won't soften and caramelize as well in the oven. Thin slices work best.
Add cilantro after baking. Fresh cilantro burns easily, so sprinkle it on after the pizza comes out of the oven for the best flavor.
FAQ
A traditional BBQ chicken pizza has barbecue sauce instead of marinara, cooked chicken, mozzarella cheese, and red onions. Many versions also include smoked gouda or cheddar for extra flavor, and fresh cilantro or basil on top. Some variations add bacon, pineapple, bell peppers, or jalapeños. The key is balancing the tangy BBQ sauce with cheese and toppings that complement the sweet and smoky flavors.
Domino's BBQ Chicken Pizza typically includes barbecue sauce, grilled chicken, red onions, and a blend of mozzarella and cheddar cheese. They also add fresh cilantro after baking. The pizza is made on their hand-tossed crust. This homemade version is similar but uses smoked gouda for extra smoky flavor, and you can customize it with additional toppings like bacon or pineapple.
Smoked chicken pizza pairs well with toppings that complement the smoky flavor. Try smoked gouda or cheddar cheese, red onions, bell peppers, jalapeños, bacon, or corn. For the sauce, barbecue sauce is a classic choice, but white sauce or garlic oil also work well. Fresh herbs like cilantro, basil, or chives add brightness. Smoked chicken has a strong flavor, so keep the toppings balanced so they don't overpower each other.
The best cheese combination for BBQ chicken pizza is mozzarella mixed with smoked gouda. Mozzarella provides the classic stretchy, melty texture, while smoked gouda adds a rich, smoky flavor that complements the barbecue sauce perfectly. If you can't find smoked gouda, regular gouda, sharp cheddar, Monterey Jack, or fontina all work well. Using a blend of two cheeses creates more complex flavor than using just one.
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Pairing
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BBQ Chicken Pizza
Ingredients
Method
- Prepare the pizza dough according to your recipe through step 3. If using store-bought frozen dough, make sure it is fully thawed.
- Preheat oven to 475°F (246°C) and allow it to heat 15–20 minutes. If using a pizza stone, place it in the oven to preheat. Lightly grease a baking sheet or pizza pan with ½ tablespoon olive oil and sprinkle cornmeal on top.
- Punch down the dough to release air bubbles. On a floured surface, flatten the dough into a disc and stretch into a 12-inch circle about ½-inch thick. Lift edges to form a rim. If dough shrinks back, cover and rest 5–10 minutes.
- Use your fingers to press small dents into the dough to prevent bubbling. Brush remaining olive oil over the surface. Spread ⅓ cup BBQ sauce evenly on the dough. Toss cooked chicken with remaining BBQ sauce and scatter over dough. Top with mozzarella, gouda, and sliced red onion.
- Bake pizza for 14–15 minutes until crust is golden and cheese is melted.
- Remove from oven, sprinkle with fresh cilantro if desired. Slice hot and serve immediately.
- Store leftover pizza in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 3 months. Reheat slices in microwave or bake covered at 350°F (204°C) until warmed.
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