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!
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
Recipe Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To freeze, wrap cooled slices individually and store in a freezer-safe bag or container for up to 2 months. Reheating from the Fridge: For the best texture, reheat slices in the oven, toaster oven, or air fryer rather than the microwave. Timing depends on the type of crust: • Sheet pan pizza dough: Reheat at 350°F for 6–8 minutes, until warmed through and crisp around the edges.• Thinner round crusts: Reheat more gently at 325°F for 5–7 minutes so the crust doesn’t become overly crisp or hard. If the cheese or crust starts browning too quickly, loosely tent with foil.
• Air fryer: Reheat at 300–320°F for 3–4 minutes, checking early since air fryers can brown thin crusts quickly. Reheating from the Freezer: No need to thaw first. Place frozen slices on a baking sheet, loosely cover with foil, and bake at 325°F until heated through. • Thicker sheet pan pizza dough: Start checking around 10–12 minutes.
• Thin premade crusts: Start checking around 8–10 minutes. Remove the foil during the last 2–3 minutes if you’d like the crust crispier. Freshen-It-Up Tip: After reheating, add a tiny drizzle of BBQ sauce or a sprinkle of fresh cilantro or scallions to bring back that fresh-from-the-oven flavor. Why Use Mozzarella + Cheddar? Using a blend gives you the best flavor and texture. Mozzarella melts smoothly and creates that classic stretchy pizza layer, while 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: 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 flour
• 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.
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.