BBQ Chicken Pizza on a Sheet Pan

BBQ Chicken Pizza

Golden edges, bubbly mozzarella and cheddar, barbecue-coated chicken, and thin red onion make this a sheet-pan pizza to cut into generous squares. Toss the fully cooked chicken with sauce before adding it so it stays coated during the hot, brief bake. Spread the toppings evenly and keep the sauce layer thin: a heavy layer can leave the center soft. Dough thickness and ovens vary, so use the crust and cheese—not just the timer—to judge when it’s done.

Ingredients for BBQ Chicken Pizza

• 1 lb pizza dough, store-bought or homemade (about 450g)
• 1 tablespoon olive oil, for the pan
• About 3/4 cup barbecue sauce, divided (200g)
• 2 cups cooked chicken, chopped or shredded (about 10 oz; 285g)
• 2 cups shredded low-moisture mozzarella (200g)
• 1 cup shredded cheddar (110g)
• 1/2 small red onion, thinly sliced (55g)
• About 1/4 cup loosely packed fresh basil leaves or small sprigs (10g)

Optional: A pinch of crushed red pepper flakes for the pizza, or ranch dressing for dipping.

How to Make BBQ Chicken Pizza

1. Preheat the oven: Heat the oven fully to 500°F (260°C). Lightly coat a rimmed sheet pan with the olive oil.
2. Stretch the dough: Stretch it into a broad rectangle that reaches close to the pan edges, keeping the center fairly even. Transfer it to the pan. If the dough springs back, cover it, let it rest briefly, and stretch it again.
3. Sauce the chicken: Toss the fully cooked chicken with enough barbecue sauce to coat it without leaving excess sauce in the bowl. Reserve some sauce for the dough and a light finishing drizzle.
4. Add the toppings: Spread a thin, even layer of barbecue sauce over the dough, leaving a narrow border. Add the mozzarella and cheddar, then distribute the chicken and red onion evenly. Avoid piling sauce or toppings in the center. If using red pepper flakes, sprinkle them over the cheese.
5. Bake: Bake uncovered, checking the crust and cheese at 10 minutes. Rotate the pan if one side is browning faster. Bake for about 13–15 minutes total, or until the edges are deep golden, the cheese is melted and bubbling with a few browned spots, and the center of the crust is baked through. A thicker crust may need longer.
6. Finish and slice: Let the pizza rest for 3–5 minutes so the cheese settles slightly. Scatter the basil over the top, add a light drizzle of reserved barbecue sauce, and cut into generous squares or rectangles.

How to Keep the Chicken Moist

Use fully cooked chicken; the short pizza bake is not intended to cook raw chicken. Coating the chicken with barbecue sauce before assembly helps protect it as it heats again. Once the crust is baked through and the cheese is bubbling, remove the pizza rather than leaving it in the oven longer.

How to Tell When the Crust Is Done

Check both the edges and the center. Deep-golden edges and bubbling cheese are good signs, but a thick center can still be doughy. If needed, give the pizza more time and check often so the edges do not overbrown. Rotating the pan helps when one side cooks faster.

Crust and Cheese Options

For a prepared pizza crust, follow its package temperature and baking time instead of the raw-dough directions above. You can use all mozzarella in place of the mozzarella-cheddar blend, or substitute another melty cheese such as gouda. Keep the sauce and toppings moderate whichever crust you use.

Serving, Storing, and Reheating

Serve hot, with extra barbecue sauce or ranch dressing for dipping if desired. A simple green salad works well alongside it.

Refrigerate leftover slices in a tightly covered container for up to 5 days; they are best earlier. Reheat in a 350°F (175°C) oven until hot, covering loosely with foil if the cheese browns too quickly. A microwave is faster but leaves the crust softer.

Baked, cooled slices can be wrapped tightly and frozen in a freezer container or bag for up to 3 months. Thaw in the refrigerator, then reheat until hot. The cooked chicken can be prepared ahead, but assemble and bake the pizza close to serving for the best crust texture.

Nutrition

Approximate nutrition per serving, based on 1/8 of the pizza: 375 calories, 25g protein, 14g fat, and 39g carbohydrates. Approximate nutrition per 100g: 230 calories, 15g protein, 8g fat, and 24g carbohydrates. Values vary with the dough, barbecue sauce, and cheese used.