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.