BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs
BBQ Chicken Pizza is one of those easy dinners that hits all the right notes. It’s smoky, cheesy, a little spicy, and just messy enough to make pizza night feel extra fun. Quick enough for a weeknight but bold enough for a casual get-together, this is the kind of pizza that disappears fast.
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I love this recipe because it uses up leftover rotisserie chicken, and it’s so quick and easy when you use premade pizza crusts. I love the sourdough pizza crusts – they have just the right amount of chew and plenty of flavor.
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This channels BBQ vibes without ever heating up your grill. You can, of course, use leftover grilled chicken, but this is my go-to recipe for using up leftover rotisserie chicken. It brings that perfect mix of melty, saucy, fresh, and punchy, so every bite feels balanced instead of heavy. It’s the kind of shortcut dinner that still feels like you made something people actually get excited about.
It’s also a great way to shake up pizza night without making more work for yourself. Serve it as-is, dial the heat up or down, or even add some corn niblets or bacon crumbles to jazza it up even more.
Ingredients
- Store-bought pizza crust – Use a prebaked crust for a quick option, or fresh dough if you have time. Don’t use a very thin crust; it won’t hold the toppings well.
- Rotisserie chicken – Rotisserie chicken works best for convenience and flavor. You’ll need about ½ a chicken and you can use both dark and light meat.
- BBQ sauce – Use a thick BBQ sauce so it doesn’t make the crust soggy. Sweet, smoky, or spicy all work depending on your preference.
- Mozzarella cheese – I recommend shredding your own cheese with a rotary grater. Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting and can leave your pizza tasting gritty. Yuck.
- Sharp cheddar cheese – Sharp cheddar adds more flavor than mild. You can use mild cheddar, but the pizza will be less bold.
- Red onion – Slice it thin so it softens quickly in the oven. Thick slices can stay too crunchy. If you find the flavor of red onion too punchy, slice it and soak it in ice water for 10 minutes. Drain it, and you’ll find that it has the flavor and crunch without the astringent onion bite.
- Jalapeño – Remove the seeds for less heat or keep them if you want it spicy. Or, skip it altogether.
- Fresh cilantro – Fresh cilantro only. Dried cilantro won’t give the same bright finish. In fact, don’t even spend money on dried cilantro because it has zero flavor. Same with dried parsley.
- Green onions – Add after baking so they stay fresh and crisp.
- Olive oil – Brush it on lightly so the crust crisps without turning greasy.
How to Make BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 425°F and place the pizza crust on a baking sheet or pizza stone. If you are using a pizza stone, let it heat with the oven first so the crust gets nicely crisp underneath. I have an air fryer/oven combo that fits a large pizza perfectly and I cook it right on the grates. It all depends on how crunchy you want the crust
Brush the top of the crust lightly with olive oil, then bake it for 3 to 4 minutes to warm it through and help it crisp before adding the toppings. A silicone basting brush is my go-to for this job, but the back of a spoon will also work.
In a medium mixing bowl, toss the shredded rotisserie chicken with about 1/4 cup of the BBQ sauce until the chicken is evenly coated but not heavily drenched.
Remove the crust from the oven and spread a thin layer of the remaining BBQ sauce over the top, going almost to the edges. Keep the layer light so the pizza does not get too sweet or soggy.
Sprinkle the mozzarella and sharp cheddar evenly over the sauce, covering the crust from edge to edge.
Scatter the BBQ chicken over the cheese, then top with the thinly sliced red onion and jalapeño. A small prep bowl for each topping makes assembly faster and keeps everything easy to distribute evenly.
Bake for 10 to 14 minutes, until the cheese is melted and bubbling and the edges of the crust are crisp and lightly browned.
Remove the pizza from the oven and finish with a light drizzle of extra BBQ sauce. Sprinkle the chopped cilantro and sliced green onions over the top just before serving.
Let the pizza rest for 2 to 3 minutes, then slice and serve while the cheese is still hot and melty.
Chef Jenn’s Recipe Notes
- This recipe is scaled for 1 10-12 inch pizza crust; if you want to make more, double or triple the recipe.
- Go light with the BBQ sauce on the crust. Too much can make the pizza overly sweet and soften the crust too much.
- Shred the chicken with shredding claws or two forks. You don’t need to get out the electric beaters because you don’t need to pulverize the chicken.
- A pizza wheel makes cleaner slices, especially once the melted cheese and sauce settle for a minute after baking. I’ve seen people cutting pizza with scissors, and it makes me cringe. Use a pizza wheel.
Serving Suggestions
Serve this easy BBQ chicken pizza with a simple green salad, coleslaw, or cut veggies for an easy dinner. It also goes really well with Air Fryer Corn on the Cob, Mom’s BLT Pasta Salad or potato wedges, if you want something heartier. For a party spread, slice it into smaller squares or thin wedges and serve it alongside other flatbreads or appetizers.
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, toaster oven, or air fryer so the crust crisps back up. The microwave will work, but the crust will be softer.
FAQs
I don’t assemble it fully ahead, it just doesn’t hold well once the sauce hits the crust. What I do instead is prep everything separately and keep it in the fridge. When you’re ready, it comes together in minutes and bakes up way better.
You can, but I only freeze it after baking. Let it cool completely, then wrap it well. When I reheat, I go straight into a hot oven or air fryer so the crust crisps back up. Microwaving just ruins the texture.
Skip the microwave if you care about the crust. I use the oven or air fryer so the bottom gets crisp again and the cheese melts properly. It tastes a lot closer to fresh that way.
BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs Recipe Card
BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs
Ingredients
- 1 store-bought pizza crust or dough
- 1 to 1 1/2 cups rotisserie chicken shredded
- 1/2 cup BBQ sauce plus extra for finishing
- 1 cup mozzarella cheese shredded
- 3/4 cup sharp cheddar cheese shredded
- 1/4 cup red onion thinly sliced
- 1 small jalapeño thinly sliced
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons green onions sliced
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F and place the crust on a baking sheet or pizza stone.
- Brush the crust with the olive oil and bake for 3 to 4 minutes to help it crisp.
- Toss the shredded chicken with about ¼ cup of the BBQ sauce until lightly coated.
- Spread a thin layer of the remaining BBQ sauce over the top of the crust.
- Sprinkle the mozzarella and the cheddar evenly over the top, then add the BBQ chicken, the red onion, and the jalapeño.
- Bake for 10 to 14 minutes, until the cheese is melted and bubbly and the edges are crisp.
- Finish with a light drizzle of BBQ sauce if you like, then sprinkle the cilantro and the green onions over the top before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.