The BEST BBQ Chicken Pizza

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If there’s one homemade pizza that consistently steals the show, it’s BBQ chicken pizza. Tangy barbecue sauce in place of tomato, juicy shredded chicken, smoky red onion, melted mozzarella, and a handful of fresh cilantro — all on a golden, crispy crust. It’s bold, it’s smoky, it’s a little sweet, and it’s completely irresistible.

This has become a beloved Friday night tradition in countless households — and for good reason. It’s fast enough for a weeknight, impressive enough for company, and customisable enough that everyone at the table can tweak it to their liking. Once you make it at home, the takeaway version will never quite measure up again.

Why This BBQ Chicken Pizza is the Best

• Ready in under 30 minutes — faster than delivery
• Perfect flavour balance — smoky, tangy, sweet, and savoury all at once
• Great for using up leftover chicken — rotisserie chicken works brilliantly
• Crowd-pleasing and customisable — swap toppings to suit everyone

Ingredients & Substitutions

BBQ sauce: Use your favourite brand — smoky, sweet, or spicy, whatever you love. The sauce is the flavour backbone of this pizza so choose one you’d happily eat by the spoonful. Mix some sauce with the chicken and use the rest as your base.

Chicken: Leftover roast chicken or store-bought rotisserie chicken is ideal. Just shred it with two forks and toss it in a tablespoon of BBQ sauce before topping the pizza — this extra step keeps the chicken moist and deeply flavoured.

Mozzarella: Freshly shredded whole milk mozzarella melts the best. Avoid pre-shredded if you can — it contains anti-caking agents that prevent a proper melt.

Red onion: Thinly sliced raw red onion adds a sharp, slightly sweet contrast to the smoky sauce. If you find raw onion too strong, give it a quick 10-minute soak in cold water to mellow it out, or caramelise it in a pan for a deeper, sweeter flavour.

Tips for the Crispiest Crust

For a truly crispy base, preheat your pizza stone or baking sheet in the oven for at least 20 minutes before sliding the pizza on. The burst of heat from a hot surface makes all the difference between a limp base and one that snaps when you fold it.

Also, don’t overload the pizza with sauce. A thin, even layer is all you need — too much liquid will create steam and make the base soggy. Less is more when it comes to pizza sauce.

Serving Suggestions

Finish with a handful of fresh cilantro (coriander) leaves and a light drizzle of extra BBQ sauce before serving. Pair with a simple green salad or coleslaw on the side. This pizza is best eaten fresh out of the oven while the cheese is still bubbling and the crust is at its crispiest.