I make this pizza a lot on weeknights. It saves time and the family eats well. I keep cooked chicken and a jar of barbecue sauce in the fridge. When I need dinner fast, I pull a crust from the shelf and get it ready. Cheesy BBQ Chicken Pizza fits into this simple plan.

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It began as a way to use leftover chicken. The meal cooks fast and cleans up easy. I can change the toppings to match what is in the fridge. It works for casual nights and small get-togethers. This version has become a steady choice when I want good food with little fuss.

This pizza uses a ready crust topped with saucy chicken and melted cheese. It tastes sweet from the barbecue sauce and mild from the mozzarella. The red onion adds a bit of bite and the cilantro adds fresh green notes. People often make it for weeknight dinners, casual weekend meals, or easy parties. For a snack to share before the main dish, try the creamy banana pepper chicken dip as a simple side.

Why make this recipe

This meal saves time and cuts stress. The crust is pre-made, so you skip dough work. The sauce and cheese give strong flavor with little prep. You can use leftover chicken or rotisserie chicken to save more time. The toppings are flexible, so you can change heat and veg to match what you have. This dish works well for quick family dinners, small groups, and nights when you want a tasty, low-effort meal.

How to make this recipe

Start by mixing chicken and sauce so the flavor spreads well. Then you put that mix on the crust and cover with cheese. The oven melts the cheese and warms the crust. Watch the bake time so the crust does not burn and the cheese turns bubbly. If you like a different flavor, swap the sauce or add a veggie. For an idea that pairs well with quick chicken meals, check a simple bowl idea like the Korean BBQ chicken bowls.

Ingredients

1 pre-made pizza crust, 2 cups cooked, shredded chicken, 1 cup barbecue sauce, 2 cups shredded mozzarella cheese, 1/2 cup red onion, thinly sliced, 1/4 cup fresh cilantro, chopped, Optional toppings: jalapeños, bell peppers, or additional cheese

Use a ready crust to cut prep time. Cooked, shredded chicken soaks up the sauce. Barbecue sauce gives the main sweet and smoky taste. Mozzarella melts into a soft, stretchy topping. Red onion adds crisp bite and color. Cilantro gives a bright finish at the end. Optional toppings let you add heat or more veg if you want.

Directions

Preheat your oven to the temperature indicated on the pizza crust package.
In a bowl, mix the shredded chicken with barbecue sauce until well coated.
Spread the barbecue chicken mixture evenly over the pizza crust.
Sprinkle the shredded mozzarella cheese on top of the chicken.
Add any additional toppings you desire, such as red onion or jalapeños.
Bake the pizza according to the crust package instructions, usually for 12-15 minutes, or until the cheese is melted and bubbly.
Once out of the oven, sprinkle with fresh cilantro and let it cool slightly before slicing.
Serve hot and enjoy!

Notes: Preheating gives an even bake and a crisp crust. Coating the chicken in sauce ensures every bite has flavor. Spread toppings evenly so the pizza cooks at the same rate. Let it rest a minute so the cheese sets and you can slice cleanly.

How to serve this recipe

Slice the pizza into wedges and serve hot. A simple green salad or raw veg sticks match well. Offer extra barbecue sauce or a side of ranch for dipping. This meal fits a quick family dinner, a casual game night, or a small potluck. For a small group, cut into smaller slices so people can try more than one thing. Use a pizza cutter or a sharp knife for neat slices.

How to store this recipe

Cool the leftover pizza to room temp within two hours. Store in an airtight container or wrap slices in foil or plastic wrap. In the fridge, use within 3–4 days for best taste. To freeze, wrap slices tightly and place in a freezer bag for up to 2 months. Reheat in the oven or an air fryer to keep the crust crisp. Microwaving works but may soften the crust.

Tips to make this recipe

Use warm chicken so the pizza heats through faster. Don’t overload with sauce or the crust can get soggy. If you like more char, broil for a minute at the end but watch it closely. For crispier edges, bake the crust alone for a few minutes first. Try different cheeses if you want more flavor. For a simple swap or guide, see an easy weeknight barbecue chicken pizza idea to match your schedule. Cheesy BBQ Chicken Pizza works with small changes.

Variation

Swap the shredded chicken for pulled pork or cooked shrimp for a new twist. Use a thin crust for a crisper bite or a thicker crust for a softer base. Try smoked gouda or pepper jack for more depth or heat. If you want less sugar, choose a low-sugar barbecue sauce or mix sauce with a bit of tomato paste. If you have few options in the fridge, keep it simple with chicken, sauce, and cheese — it still makes a solid meal.

FAQs

Q: Can I make this ahead?

A: Yes. Mix chicken and sauce, store in the fridge for one day, then top and bake.

Q: Can I use raw chicken?

A: Cook the chicken first. Raw chicken will not cook through on the pizza.

Q: How do I keep the crust crisp?

A: Pre-bake the crust for a few minutes before adding toppings.

Q: Can I freeze the pizza after baking?

A: Yes. Cool, wrap well, and freeze up to 2 months. Reheat in the oven.

Q: Can I make this spicy?

A: Add jalapeños or a spicy BBQ sauce for heat.

Conclusion

This simple pizza makes weeknight meals easier. It uses few steps and common pantry items. The mix of sauce and cheese gives clear, familiar flavors that most people like. It is flexible for toppings and fits quick cooking routines. If you want a full tutorial from another home cook, see Our FAVORITE BBQ Chicken Pizza – Tastes Better From Scratch for more ideas. For a different home-style take, try the Homemade BBQ Chicken Pizza – Sally’s Baking Addiction.