BBQ chicken pizza is always a hit, and this version is packed with everything you love: savory shredded chicken, crispy bacon, sweet pineapple, and loads of cheese. It’s so delicious, you might just want the whole pizza to yourself!
Try this recipe using our Easy Homemade Pizza Dough.
Why Our Recipe
- Smoky BBQ flavor meets gooey cheese for a pizza night favorite.
- Loads of both melty mozzarella and cheddar in every bite.
- Use store-bought dough or make your own, whatever works for your schedule.
Everyone has their favorite pizza flavor, but when you need it all, this BBQ Chicken Pizza is the answer! It’s loaded with tender, smoky chicken, crispy bacon, fresh veggies, and gooey cheese for a one-of-a-kind pizza experience. Trust us, Pizza Hut has got nothing on this homemade masterpiece!
Ingredient Notes
- Pizza Dough: Homemade pizza dough is our go-to, but you can use any store-bought dough for convenience.
- Barbecue Sauce: Go for a smoky, sweet variety, or try a spicy version for a little kick. This takes place of any pizza sauce.
- Shredded Cheese: While mozzarella and cheddar are favorites, feel free to try other combinations like Gouda, Monterey Jack, or vegan cheese alternatives. Freshly shredded is best, as it melts better than pre-shredded cheese.
- Shredded Chicken: Both rotisserie chicken and home-cooked chicken work well.
- Bacon: You can use bacon bits to keep it quick or bake your own and crumble it.
- Pineapple Tidbits: Just be sure to drain it really well to prevent sogginess.
- Red Onion: This is the classic choice, but you could use a white onion too.
- Cilantro: Optional, but adds a fresh burst of flavor that we just absolutely love with BBQ chicken.
Pizza Dough Options
You’ve got options when it comes to the crust, and they all work. If you’ve got time, homemade pizza dough is always a win. It’s chewy, flavorful, and honestly pretty easy to make with just a few basic ingredients. But there’s no shame in grabbing a ball of fresh dough from the grocery store or even using a pre-baked crust if you’re really short on time.
If you’re using fresh dough and it keeps snapping back when you try to roll it out, let it rest for 10 to 15 minutes. That gives the gluten time to relax so you can shape it without a fight. Pro Tip: dough that is at room temperature will stretch easier.
Baking Options
We have a few tricks up our sleeves and a whole lot of opinions when it comes to baking a pizza at home. Our top choices are using either a perforated pizza pan or a pizza stone. We’ve got some affiliate links in here that link to the products we personally use.
Standard Pizza Pan: a perforated pizza pan will provide the very best crust because it allows for airflow to crisp up the bottom.
Pizza Stone: We love using a pizza stone for that perfect Italian-style crust. You’ll just need to master the art of using a pizza peel. The key is to dust the peel with a fine layer of cornmeal. Roll out the pizza, or toss it if you dare, and then transfer it to the peel. Give it a little shake to make sure no spots are sticking before you add your toppings. It’s a lot easier to unstick a spot and add a little more cornmeal before the toppings get added on.
Baking Sheet: It still works—just don’t expect the same level of crispness on the bottom. To avoid sogginess, skip thick layers of sauce.
Makeshift Pizza Oven
Place your pizza stone on the center rack and preheat the oven to 550°F (or as high as it’ll go). When it’s time to bake, slide your assembled pizza onto the stone and close the oven. Then, immediately switch the oven setting to broil.
The stone will blast heat from the bottom, and the broiler will take care of the top. This combo gives you a crispy crust and browned, bubbling cheese in just a few minutes. Just make sure to keep a close eye on it. It can go from perfect to too-dark pretty quickly!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze cooked and cooled leftover pizza in an airtight container or freezer-safe bags, layering parchment paper between slices to keep them from sticking to each other. Can be frozen for up to 3 months.
Reheat portions in an oven preheated to 350 degrees Fahrenheit, or in the microwave in 30-second increments until warmed through.
