This BBQ chicken pizza is all about that sweet and tangy sauce paired with tender chicken and gooey cheese. It’s simple to throw together and tastes like something you’d get from a good pizzeria. I love it best right out of the oven.
A Backyard Favorite, Baked Indoors
If you’ve ever wished summer flavor could show up in the middle of a busy week, this BBQ Chicken Pizza is your answer. It has that smoky, slightly sweet aroma that instantly feels like warm evenings by the grill, only you get to enjoy it straight from your oven. The cheese bubbles into a golden layer, the onions soften just right, and a sprinkle of fresh cilantro gives every slice a bright finish.
I first made it on a whim with leftover chicken and a jar of homemade barbecue sauce, and the moment it came out of the oven, I knew it was a keeper. The edges caramelize beautifully, the flavors mingle in the best way, and it feels a little special without asking you to fuss. All you need is a good crust, a bit of sauce, and a hot oven.
This is one of those simple, family-style meals that fills the house with the best kind of aroma. And if you love that cozy homemade charm, you might enjoy my crockpot pizza as well. Recipes like this prove that sometimes the easiest ideas are the ones that bring everyone to the table with a smile.
Key Ingredients and Substitutions
- Pizza crust: The base that holds all that smoky, cheesy goodness. I like using a cornmeal crust for a little extra crunch, but any store-bought or homemade crust will work just fine.
- Barbecue sauce: The star of the show! It brings that sweet, tangy flavor that makes this pizza so special. Homemade sauce is my favorite because it’s simple to make and keeps well in the fridge, but your favorite bottled brand works too.
- Chicken breast: Tender, juicy chicken gives the pizza its hearty bite. I cook mine in a skillet with a little seasoning and then toss it in barbecue sauce for extra flavor. Leftover rotisserie chicken is a great shortcut.
- Red onion: Adds a bit of crunch and a mild sharpness that balances the sweetness of the sauce. Slice it thin so it softens nicely as the pizza bakes.
- Fresh cilantro: A sprinkle of cilantro at the end brightens everything up. If you’re not a cilantro fan, a little parsley works as a milder substitute.
- Sliced jalapeños (optional): For those who like a little heat, jalapeños add just the right kick. You can use pickled or fresh – whichever you have on hand.
- Monterey Jack cheese: Melts beautifully and adds a creamy texture that pairs perfectly with the barbecue flavor. Mozzarella can step in if that’s what you’ve got.
- Extra sharp cheese: Brings a bold, tangy flavor that balances the sweetness of the sauce. I like to mix it half-and-half with Monterey Jack for the best melt and flavor combo.
How to Make BBQ Chicken Pizza
Preparation
Preheat the oven to 425°F and set out a baking sheet or pizza stone. Lightly grease it if needed.
Step 1 – Season the Chicken
Slice the chicken breast in half horizontally to create two thinner pieces. Season both sides with chopped garlic, seasoning salt, and pepper.
Step 2 – Cook the Chicken
Heat a little canola oil in a skillet over medium heat and sear the chicken for about 3–4 minutes per side, until lightly browned. Turn off the heat, cover the pan, and let it sit for 10 minutes to finish cooking through.
Step 3 – Sauce the Chicken
Remove the chicken from the pan and cut it into bite-sized chunks. Pour a few spoonfuls of barbecue sauce and the pan juices over the chicken, stirring to coat each piece evenly.
Step 4 – Assemble the Pizza
Lay out the pizza crust on the prepared baking sheet or stone. Spread the remaining barbecue sauce evenly over the surface, leaving a small border around the edges. Scatter the sauced chicken chunks over the crust, followed by the chopped red onion, cilantro, and jalapeños if using.
Step 5 – Add the Cheese
Combine the Monterey Jack and extra sharp cheese in a bowl. Sprinkle the mixture evenly over the pizza, making sure to cover the toppings well.
Step 6 – Bake the Pizza
Place the pizza in the preheated oven and bake for 20–25 minutes, or until the crust is golden and the cheese is melted and bubbling. Remove from the oven and let it rest for a few minutes before slicing. Serve warm.
Lynette’s Tip
For the best flavor, toss the cooked chicken in a little barbecue sauce before adding it to the crust. This keeps the meat juicy and ensures every bite has that smoky, tangy taste that makes this pizza so good.
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BBQ Chicken Pizza
Ingredients
- 1 pizza crust
- 3/4 Cup barbecue sauce
- 1 large chicken breast cooked
- 1 Tablespoon olive oil
- 1/4 Cup red onion chopped
- 1/4 Cup fresh cilantro chopped
- 1/4 Cup sliced jalapenos optional
- 1 Cup Monterey jack cheeses
- 1 Cup extra sharp cheese
Instructions
- Preheat your oven to 425˚ F. Lay out your pizza crust on a sheet pan or pizza stone, then spread a generous layer of barbecue sauce over the surface.
- Slice the chicken breast into two pieces and season both sides with chopped garlic, seasoning salt, and pepper. Heat olive oil in a skillet and sear the chicken until lightly browned. Turn off the heat, cover the skillet with a lid, and let the chicken finish cooking for 10 minutes. Once cooked, cut it into chunks and toss with a bit of barbecue sauce and the pan juices.
- Scatter the barbecue chicken evenly over the sauce. Add the chopped red onion and any additional toppings you prefer. Sprinkle a 50/50 mix of shredded extra sharp cheddar and Monterey Jack cheeses over the top.
- Bake for 20 to 25 minutes, or until the crust is golden and the cheese is bubbling. Enjoy hot.
Notes
Variations
- Use Different Cheese: Try mozzarella or smoked gouda instead of Monterey Jack for a creamier or smokier flavor. Both melt beautifully and pair well with the barbecue sauce.
- Add Bacon: Sprinkle cooked, crumbled bacon over the top before baking. It adds a salty crunch that goes perfectly with the sweet sauce and melted cheese.
- Try a Veggie Version: Skip the chicken and load up with roasted peppers, mushrooms, and corn. The barbecue sauce still gives it that bold, smoky flavor.
Nutrition
Recipe FAQs
A cornmeal pizza crust gives a nice crunch and holds up well under the sauce and toppings. You can also use a traditional or thin crust if you prefer a lighter bite.
Absolutely. Leftover grilled or rotisserie chicken works great here – just toss it in a little barbecue sauce before adding it to the pizza.
The pizza is ready when the cheese is melted and bubbling and the crust is golden brown around the edges. If you like a crispier crust, leave it in for an extra minute or two.
I do not see the measurements for the sauce! Are they listed? Thank you for your time
Hi Jen!
The recipe calls for 3/4 cup of any barbecue sauce for 1 pizza. You can find lots of great from scratch recipes online and keep the sauce in the fridge for up to 3 months; use it as needed. Hope this helps!
Do you cook the bbq sauce? On what heat? It’s not clear in the instructions…
It says 20 min…
Hi Floris!
No, you do not cook the BBQ sauce beforehand. It will cook up on the pizza when it’s in the oven. Hope you enjoy 🙂
Oh, myyyyy! That looks divine! I cannot wait to try this.
By the way, I haven’t seen Black Strap Molasses in years. Where is it for sale in your area?
Hi April!
I live in NW Ohio and find my black strap at any bulk food store or health food store. I’m sure you could also find it online. I love black strap because it has wonderful health benefits and rich taste. However, in this sauce, any kind of molasses will do 🙂