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BBQ Chicken Pizza

This pizza has become a regular on our meal rotation because of how easy and delicious it is! Customize the toppings to your preference but I highly recommend the stuffed crust and pineapple! They are what makes this pizza so good!


  • Garlic Herb Pizza Dough (or a premade pizza dough)

  • 4 string cheese sticks

  • 1/2 - 3/4 cup BBQ sauce

  • a handful of spinach (optional)

  • 1 cup shredded chicken

  • 1/2 - 1 cup shredded mozzarella cheese

  • 1/4 of a red onion, chopped

  • 1/2 of a bell pepper, chopped

  • 1/4 cup pineapple chunks, halved or quarter

  • freshly cracked black pepper to top


  1. Preheat oven to 450 degrees F. If you have a pizza stone, place it in the oven to heat.

  2. Gently spread out pizza dough on an oiled surface. Move to a circular pizza pan or a cookie sheet sprayed lightly with cooking spray.

  3. Cut the cheese sticks in half lengthwise and lay around the edges of the pizza. Wrap the dough around it towards the center and press tightly to seal (see image below).

  4. Spread the desired amount of BBQ sauce all the way to the edge (you want a little more than you think).

  5. Top with all of your desired toppings. If you are using spinach, spread it first so that the other toppings will weigh it down. Top with a few cranks of black pepper.

  6. Set the pan directly on the pizza stone and bake for 12-15 minutes. Use a spatula to check the bottom of the pizza. If the top is getting dark but the crust is still light, pull out both the pan and the pizza stone and let it sit. The stone will help to continue to cook the bottom without browning the top.

  7. Allow the pizza to cool for 3-5 minutes, slice and enjoy!


  • Bell Pepper: I sometimes buy frozen pre-chopped bell pepper and thaw 1/2 cup in the microwave.

  • Side options: garden salad, steamed broccoli, carrots and ranch (our favorite)

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

Yield: 8 slices

Prep Time: 10 minutes

Cook Time: 12-15 minutes

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