Pizza night is always a hit in my house… but this BBQ Chicken Pizza might just steal the show. It has all the smoky-sweet saucy flavor you’d expect — tender chicken, tangy BBQ sauce, melty cheese, and just enough red onion — baked up on a dough-encrusted sheet pan so it’s easy to slice and serve for a crowd.

A baked barbecue chicken pizza topped with melted cheese and red onion slices sits on a tray. Slices are served on plates nearby, with a bowl of barbecue sauce and fresh herbs on the side.

P-I-Z-Z-A, gimme pizza! 

And just an FYI… I have two single-serve BBQ chicken pizza recipes if you want to make a pie just for you — one version on a homemade protein crust and the other on a store-bought tortilla!

For this easy BBQ chicken pizza, I like using store-bought pizza dough to keep things simple and weeknight-friendly. It bakes up beautifully on a sheet pan and creates the perfect base for all those bold BBQ chicken pizza toppings. Just stretch the dough, pile on the toppings, and let the oven do the rest. I use a combination of mozzarella and cheddar because each one brings something important to the party — mozzarella gives you that classic gooey pizza pull, while cheddar adds rich, tangy flavor that pairs perfectly with smoky BBQ sauce. A sprinkle of fresh herbs and a light drizzle of BBQ sauce at the end makes the whole thing taste like something you’d order from your favorite pizza spot.

A metal spatula lifts a cheesy, golden-brown slice of pizza from a baking sheet. The pizza has melted cheese, red onion slices, and barbecue sauce. Fresh parsley and sauce are blurred in the background.

Let’s talk crust!

This sheet pan BBQ chicken pizza is made on a classic rectangular crust that puffs beautifully in the oven, giving you those gorgeous, thick Sicilian-style squares. But if you prefer a thinner, crispier base, simply swap in a pre-made round crust and you’re good to go! (Always follow the directions on your crust of choice!)

I also included a recipe in Notes below for my protein-packed Greek yogurt pizza crust—it’s easy to make and delivers more protein and fiber than typical store-bought crusts. If you’re feeling motivated to make your own crust, this is the one!

BBQ sauce, baby! 

Don’t skimp on the BBQ sauce — use your absolute favorite brand because it’s the star of the show! Spread about 1½ cups on the base for a lighter saucy layer, or go closer to 2 cups if you love a bold, saucy slice (no judgment — same!). Once your pizza comes out of the oven, finish it with a few extra drizzles on top for that irresistible, glossy finish. 

A spatula lifts a cheesy slice of homemade pizza with melted cheese and red onions from a rectangular baking tray. A bowl of sauce and sliced red onion are in the background.
Two slices of cheesy barbecue pizza with red onion on a white plate, with a drizzle of barbecue sauce on top. A baking tray with more pizza and a small bowl of sauce are nearby.

Prefer to keep your sheet pan masterpiece Italian-style with marinara sauce? Try my Sheet Pan Veggie Pizza!

(5 stars) 4 ratings

Sheet Pan BBQ Chicken Pizza

The ultimate crowd-pleasing sheet pan pizza for friendly gatherings, weeknight dinners, or any time you're craving something comforting and seriously satisfying!
Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients
 

  • 28 ounces store-bought pizza dough, room temperature, for easy stretching
  • 1½ to 2 cups BBQ sauce, plus extra for optional drizzle
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • ½ to 1 cup thin-sliced red onion, about ½ to 1 small red onion
  • 1 cup part-skim shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • ¼ to ½ teaspoon smoked paprika, optional

Optional garnish:

  • chopped cilantro, sliced scallions, red pepper flakes

Instructions
 

  • Preheat the oven. Preheat oven to 400°F. Line a half-size baking sheet (~18 × 13 inches) with parchment paper and lightly mist with nonstick oil spray.
  • Stretch the dough on sheet pan. Place the pizza dough on the prepared sheet pan and gently stretch and press it out to fit the pan. If the dough resists, let it rest until it reaches room temperature and softens, then continue stretching. Don’t worry if it looks thin—most pizza dough puffs up beautifully in the oven.
  • Add the toppings and bake. Spread the BBQ sauce over the raw crust, leaving about ¼ inch around the edges. Top with the chicken, red onion, mozzarella, cheddar, and a sprinkle of smoked paprika (if using). Place pizza in oven and bake for about 20 minutes, or until the cheese is melted and bubbly and the crust is golden. Check your dough package for the best cooking directions, since brands will vary.
  • Garnish and serve. Remove from the oven and drizzle very lightly with some optional extra BBQ sauce, if desired. Sprinkle with optional cilantro, scallions, or red pepper flakes. Slice into 12 squares (4 rows across, 3 rows lengthwise) and serve!

Notes

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat slices in a 350°F oven or toaster oven for 6–8 minutes until warmed through and the crust crisps back up.
Why Use Mozzarella + Cheddar? Using a blend of cheeses gives the best flavor and texture. Mozzarella melts smoothly and creates that classic stretchy pizza layer. Sharp cheddar adds bold, tangy flavor that pairs beautifully with BBQ sauce and chicken. (Using cheddar alone can be a bit oilier and less stretchy, so the combination delivers the best overall result).
Optional Extras: These simple finishing touches take the pizza to the next level; a light zig-zag drizzle of BBQ sauce after baking adds extra flavor and that classic BBQ chicken pizza look. Fresh herbs like cilantro or scallions brighten the smoky-sweet flavors. A small sprinkle of smoked paprika adds subtle smoky depth.
Crust upgrade: Lightly brush the crust edges with olive oil and sprinkle with a pinch of flaky salt right after baking for a pizzeria-style finish.
To lower the sodium: Use lower-sodium brands of BBQ sauce, shredded cheese, and pizza dough. Since I used everyday brands in this recipe, those simple swaps can significantly cut the overall sodium in each slice. 

Homemade Protein Crust Option:
If you’d prefer to make your own higher-protein crust, you can swap in this easy Greek yogurt dough instead.
Ingredients:
• 3 cups white whole wheat flour (or all-purpose)
• 1 Tablespoon + 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1 Tablespoon Italian seasoning
• 3 cups non-fat plain Greek yogurt
Directions:
Combine the flour, baking powder, salt, and Italian seasoning in a large bowl. Add the yogurt and mix until a dough forms. Knead with clean hands until smooth and elastic—it may look crumbly at first, but it comes together quickly.
Press the dough onto a parchment-lined sheet pan and bake at 400°F for 15 minutes for a firmer crust (or 10 minutes for a softer crust). Then add toppings and bake again until the cheese is melted.
 
Author: Joy Bauer, MS, RDN, CDN
Cuisine: American

Nutrition Information per serving

Serving Size: 1 sliceCalories: 260Carbohydrates: 37gProtein: 15gTotal Fat: 6g— Unsaturated Fat: 3.5g— Saturated Fat: 2.5gCholesterol: 25mgSodium: 820mgPotassium: 70mgFiber: 2gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gCalcium: 170mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!