Chicken BBQ with Grilled Chicken

My roommate Jake showed up at my apartment one Friday night with a container of leftover barbecue sauce from a work lunch, convinced we could turn it into something brilliant on pizza. I was skeptical until the first bite—smoky, tangy, and unexpectedly perfect against melted cheese and grilled chicken. That night we discovered something that now gets requested whenever friends come over for casual pizza night.

I made this for a small dinner party last summer and watched people's faces light up as they took their first slice. There's something about the smoky-sweet-savory combination that makes people pause mid-conversation. One guest asked for the recipe before even finishing her piece, and now it shows up at her dinner parties too.

Ingredients

• Prepared pizza dough (about 250–300 g): Using store-bought dough saves you an hour of rising time and honestly tastes just as good as homemade when the toppings are flavorful enough.
• Barbecue sauce (1/2 cup plus extra for drizzling): The heart of this pizza, so pick one you actually enjoy eating straight from the jar—the quality really comes through.
• Grilled chicken breast (about 200 g), sliced: Pre-grilled or rotisserie chicken works beautifully here if you're short on time, though the smoky char from fresh grilling adds something special.
• Red onion (1/2 small), thinly sliced: The sharpness cuts through the richness and keeps each bite balanced instead of one-note sweet.
• Mozzarella cheese (1 1/2 cups shredded): Your reliable melting base that creates those satisfying cheese pulls without overpowering the barbecue flavor.
• Smoked gouda or cheddar (1/2 cup shredded): This adds depth and smokiness that echoes the barbecue sauce beautifully.
• Fresh cilantro (2 tablespoons chopped, optional): A bright finish that feels summery and unexpected—skip it if cilantro isn't your thing, but it's worth trying.

Instructions

Heat your oven and prep your surface:

Crank the oven to 230°C (450°F) and if you have a pizza stone, let it heat up in there. This gives you a crispy crust instead of a soft, doughy bottom.

Stretch and shape the dough:

Roll or stretch your dough into a 30 cm (12-inch) round on a floured surface, then transfer it to a parchment-lined baking sheet or pizza peel. Take your time here—rough, rustic edges look better than overly perfect anyway.

Spread the barbecue sauce:

Spread the sauce evenly across the dough, leaving a small border around the edges for the crust to puff up and brown. Don't go too thick or you'll lose the balance.

Layer the chicken:

Distribute the sliced chicken evenly over the sauce so every slice gets some protein in each bite.

Add your cheeses:

Sprinkle the mozzarella first, then the smoked gouda or cheddar on top. Mixing two cheeses gives you better flavor and texture than one alone.

Top with red onion:

Scatter the red onion slices across everything—they'll soften slightly in the oven and become sweet.

Bake until golden:

Slide the pizza into the oven and bake for 12–15 minutes until the crust is golden and the cheese is bubbly with light brown spots. Watch it toward the end because ovens vary and burnt cheese tastes bitter.

Finish and serve:

Take it out, drizzle with extra barbecue sauce if you want more smoke, sprinkle cilantro if using, slice while it's hot, and serve immediately.

Save

The best part about this pizza isn't just how it tastes—it's how it brings people together without any pretense. Someone always tries it expecting regular pizza and gets surprised by how different and delicious it is.

Choosing Your Barbecue Sauce

Not all barbecue sauces are created equal on pizza. A thin, vinegary sauce will make your pizza soggy halfway through cooking, while a thicker, molasses-forward sauce stays put and caramelizes slightly on top. Spend 30 seconds tasting the sauce straight from the bottle—if you'd eat it with grilled meat, it'll work here. Sweeter sauces give you a different vibe than smokier ones, so think about what sounds good for your mood.

The Chicken Question

You have options here and they all work, but they taste different. Freshly grilled chicken breast with real char gives the pizza a restaurant-quality smoky layer that's hard to beat. Rotisserie chicken from the grocery store is more convenient and still tastes great, with a built-in seasoning that adds flavor. Pre-cooked or leftover grilled chicken from last night's dinner is the ultimate shortcut and honestly, there's no shame in that—this pizza is about the combination, not proving your cooking credentials.

Make It Your Own

The foundation is simple enough that you can experiment without breaking it. Jalapeños scattered on top bring heat that plays nicely with the smoky sweetness. A handful of crispy bacon pieces adds richness, though don't go overboard or it overshadows the chicken. Some people add a drizzle of ranch after baking for creaminess, though I find that more-is-more thinking actually works against the balance here.

• Crispy bacon, fresh jalapeños, or even caramelized onions can join the party if you want more complexity.
• Don't layer toppings too thick or the bottom won't cook through and the flavors will blur together.
• Leftovers actually reheat well in a 180°C oven for about 5 minutes if you have any, which is rare.

Save

This pizza tastes like a Friday night that turned into something better than expected. Make it once and it becomes the pizza people ask for by name.

Recipe Questions

→ What type of chicken works best for this dish?

Grilled chicken breast sliced thinly delivers tender, smoky flavor. Rotisserie chicken is a convenient alternative.

→ Can I use a pizza stone for baking?

Yes, preheating a pizza stone ensures a crispy crust and even baking for the pizza.

→ Which cheeses complement the barbecue sauce well?

A combination of shredded mozzarella and smoked gouda or cheddar enhances the savory, smoky flavor profile.

→ How can I add a spicy kick to the pizza?

Sliced jalapeños can be added before baking to introduce a spicy, slightly smoky heat.

→ What beverages pair well with this chicken BBQ pizza?

A crisp lager or chilled rosé balances the smoky richness and tangy sauce beautifully.