Go Back

Homemade BBQ Chicken Pizza!

This recipe makes two small thin crust pizzas.. Remember topping ingredients for this are estimated, use as much or as little as you like. Bon appétit!

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, kid-friendly recipes, party recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Author Linda Spiker


  • Enough pizza dough for 2 nine inch pizzas (see recipe linked above for homemade dough)
  • 1 to 1 1/2 cups BBQ sauce (we use Annie’s original organic)
  • 1 cup freshly shredded Parmesan Cheese
  • 1 cup good quality grated Mozzarella cheese or fresh packed in water and sliced thinly
  • 1 cup shredded rotisserie chicken
  • 3 teaspoons chopped cilantro
  • 1/4 small red onion thinly sliced


  1. Remove dough from refrigerator and allow to rest on counter for 30 minutes. Place pizza stone on oven rack in the lowest position. Preheat oven to 450 degrees allowing stone to heat for at least 30 minutes before place pizza on stone.

  2. On floured surface use rolling pin to roll out one dough ball into a 9" circle (does not have to perfect!)

  3. Spread a thin layer of corn meal on pizza paddle. Transfer dough onto paddle.
  4. Remember you will be making two pizzas so use 1/2 the ingredients on each pizza.
  5. Spread BBQ a thin layer of bbq sauce on dough.
  6. Sprinkle with Parmesan cheese. Top with a layer of mozzarella and add chicken. Sprinkle with red onions and cilantro.
  7. To transfer pizza from paddle to stone: Place tip of paddle toward the back of the pizza stone. Then use sort of a jerky back and forth motion to slide the pizza off paddle and onto the stone. This can take a little finesse, but you'll get it.

  8. Bake on preheated pizza stone for about 9 minutes.
  9. Slide paddle under pizza to remove from oven.
  10. Allow to cool for one minute before slicing. Serve.
  11. Repeat with second dough ball