Sheet Pan BBQ Chicken Pizza
This sheet pan BBQ chicken pizza is what happens when pizza night meets easy weeknight dinner energy! It’s loaded with melty cheese, tangy BBQ sauce, tender chicken, and red onion, all baked until golden and bubbly with crispy edges around the pan. Best of all, it’s on the table in less than 30 minutes.
Why You’ll Love This Recipe:
- It makes homemade pizza feel completely doable on a busy weeknight
- The sheet pan method is basically foolproof. No pizza stone, special equipment, or stressing over dough. My 4-year-old loved helping me with this one!
- Crispy golden edges + melty cheese + smoky BBQ sauce = a very solid dinner situation
- Rotisserie chicken keeps prep ridiculously easy
- Feels more fun and homemade than ordering delivery, but without a ton of extra effort!
- Easy to customize depending on what everyone likes (extra BBQ sauce, jalapeños, bacon, pineapple… no judgment here)
- Perfect for feeding a hungry family, game nights, movie nights, or casual get-togethers with friends
What You’ll Need
Note: You’ll find a printable version of the recipe card at the bottom of this post!
- Cooked chicken – Rotisserie chicken works perfectly and keeps things super easy. Shredded or chopped both work.
- Pizza dough – Refrigerated dough makes this weeknight-friendly, but homemade pizza dough works great too if you have it.
- Olive oil – Brushed over the dough to help the crust turn golden and slightly crispy around the edges.
- Mozzarella cheese – Gives you that classic melty pizza cheese pull situation!
- Parmesan cheese – Adds a little salty, savory flavor that works really well with the BBQ sauce.
- BBQ sauce – Sweet, smoky, tangy. Use your favorite brand here because the flavor really shines through.
- Red onion – Adds crunch and a little sharpness that balances the sweetness of the BBQ sauce.
- Ranch dressing – Optional, but highly recommended if you love that BBQ chicken pizza restaurant-style vibe.
How To Make Sheet Pan BBQ Chicken Pizza
- Preheat the oven to 425°F and line a 9×13-inch sheet pan with parchment paper for easy cleanup.
- Stretch the pizza dough to fit the pan. If the dough keeps springing back, let it sit at room temperature for a bit first, so it’ll be much easier to work with.
- Brush the dough lightly with olive oil, especially around the edges so they get golden and crisp in the oven.
- Spread the BBQ sauce over the dough, leaving a little border around the edges for the crust. Sprinkle on half of the mozzarella cheese, then add the chicken and sliced red onion.
- Top with the remaining mozzarella and Parmesan cheese, then drizzle a little extra BBQ sauce over everything.
- Bake for 12–17 minutes, until the crust is golden and the cheese is melted and bubbly. If you want crispier edges and extra color on top, broil it for about 30 seconds at the end. Just keep a close eye on it!
- Finish with another drizzle of BBQ sauce and ranch, then sprinkle with green onions and cilantro if you’d like. Slice it up and serve warm while the cheese is still melty.
Recipe Notes & Tips
- Rotisserie chicken is my favorite shortcut because it makes the whole recipe come together fast. Grilled chicken is also delicious and adds a little smoky flavor!
- Let the dough sit at room temperature for 20–30 minutes before stretching if it keeps shrinking back on you. Cold dough can be stubborn.
- Don’t overload the pizza with sauce or toppings or the center can get a little soft. A thin, even layer works best.
- For crispier edges, brush the crust with olive oil before baking and broil the pizza for the last 30 seconds or so.
- If you like a little heat, add sliced jalapeños or a sprinkle of red pepper flakes before baking.
- Fresh toppings at the end make a big difference. A drizzle of ranch, green onions, cilantro, or pickled onions take it to another level!
Serving Ideas
This sheet pan BBQ chicken pizza is perfect for busy weeknights when you want something easy that still feels fun and a little different from the usual dinner routine!
Serve it with a simple side salad, coleslaw, or roasted veggies to round things out without adding much extra work. It’s also great with ranch or extra BBQ sauce on the side for dipping the crusts.
For casual get-togethers, game days, or movie nights, slice it into smaller squares and let everyone grab a piece straight from the pan.
Variations & Swaps
- Swap the chicken for pulled pork, shredded beef, or crispy chicken for a different spin on BBQ pizza night.
- Use smoked mozzarella, cheddar, Monterey Jack, or a mix of cheeses if you want to change up the flavor a bit.
- Add toppings like jalapeños, bacon, pineapple, or pickled onions depending on your favorite BBQ chicken pizza combo.
- Red onion adds great flavor, but thinly sliced shallots or green onions work too.
- Want a spicier version? Use a spicy BBQ sauce or drizzle hot honey over the top after baking.
- You can also make this with naan, flatbread, or pre-baked pizza crust if you need an even faster shortcut for busy nights.
- For a lighter option, use less cheese and pile on extra veggies like bell peppers or roasted corn.
Sheet Pan BBQ Chicken Pizza
My sheet pan BBQ chicken pizza is cheesy, smoky, sweet, and perfect for easy weeknight dinners. Loaded with tender chicken, melty mozzarella, tangy BBQ sauce, and red onion, this crowd-pleasing pizza bakes up golden and crispy right on a sheet pan.
Ingredients
- 1 ½ cups cooked chicken shredded or chopped
- 1 (13.8 oz) can refrigerated pizza dough (or 1–1½ lb pizza dough)
- 1 tbsp olive oil
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ¾ cup BBQ sauce plus more for drizzling
- ¼ cup red onion thinly sliced
- Optional: ranch dressing for drizzling
Instructions
- Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper for easy cleanup.
- Stretch the pizza dough to fit the pan. If the dough keeps springing back, let it sit at room temperature for a bit first, so it’ll be much easier to work with.
- Brush the dough lightly with olive oil, especially around the edges so they get golden and crisp in the oven.
- Spread the BBQ sauce over the dough, leaving a little border around the edges for the crust. Sprinkle on half of the mozzarella cheese, then add the chicken and sliced red onion.
- Top with the remaining mozzarella and Parmesan cheese, then drizzle a little extra BBQ sauce over everything.
- Bake for 12–17 minutes, until the crust is golden and the cheese is melted and bubbly. If you want crispier edges and extra color on top, broil it for about 30 seconds at the end. Just keep a close eye on it!
- Finish with another drizzle of BBQ sauce and ranch, then sprinkle with green onions and cilantro if you’d like. Slice it up and serve warm while the cheese is still melty.
As always, if you try this one, I’d really love to hear what you think! Leave a comment and a star rating below. Your feedback means the world to me, and it also helps other readers who might be thinking of making one of my recipes for the first time.