If you’re looking for an easy homemade pizza that’s full of flavor, this BBQ Chicken Pizza is a must-try. It uses a simple Greek yogurt crust and is topped with BBQ sauce, shredded rotisserie chicken, mozzarella cheese, and pineapple chunks. This recipe is family-friendly, quick to prepare, and perfect for pizza night.
Homemade BBQ Pizza
Pizza night is always a hit, and this BBQ chicken pizza is one we make again and again. The Greek yogurt crust is easy to prepare and yields a tender base without yeast. Using shredded rotisserie chicken keeps prep time short, making this recipe ideal for busy weeknights or casual weekend dinners.
Recipe Overview
Key Ingredients
Below are the primary ingredients you’ll need for this pizza. The full ingredient list and exact measurements are included in the recipe card further down.
- Whole Wheat Flour: Provides structure and adds fiber to the crust.
- Greek Yogurt: Creates a soft, tender dough without needing yeast.
- BBQ Sauce: Gives the pizza a sweet and smoky flavor.
- Rotisserie Chicken: A convenient shortcut for busy nights.
- Mozzarella Cheese: Melts well and brings the toppings together.
- Pineapple: Adds bright sweetness that complements the BBQ sauce.
Tips for the Best BBQ Chicken Pizza
- Pre-bake the crust briefly for the best texture and to avoid sogginess.
- If the dough is sticky, add a tablespoon or two of flour while kneading.
- Freshly shredded mozzarella melts more evenly than pre-shredded cheese.
- Let the pizza rest for a few minutes before slicing to allow the cheese to set slightly.
- Use your preferred BBQ sauce to adjust sweetness and smokiness to taste.
How To Make BBQ Chicken Pizza
Make the dough: In a bowl combine whole wheat flour, baking powder and salt. Add plain Greek yogurt and mix until a crumbly dough forms, then bring it together with your hands into a ball. Turn the dough onto a floured surface and knead briefly until smooth and elastic.
Rest the dough: Place the dough in a lightly oiled bowl, cover, and let it rest for about 30 minutes. Resting relaxes the dough and makes it easier to shape.
Shape and pre-bake: Press the dough into a 10–12 inch round on a parchment-lined pizza pan or baking sheet. Bake for 10 minutes to set the base and create a crisper crust.
Add the toppings: Remove the par-baked crust and spread an even layer of BBQ sauce. Top with shredded rotisserie chicken, pineapple chunks, and shredded mozzarella.
Bake again: Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling and the edges of the crust are golden. Allow the pizza to rest for 2–3 minutes, then slice and serve warm.
Note: Because the recipe uses whole wheat flour, the crust may brown more than an all-purpose crust. If you prefer a softer crust, reduce the second bake time by a minute or two.
Common Questions
Yes. Store-bought dough is a great time-saver and works well with these toppings.
Yes. Prepare the dough up to one day in advance, cover and refrigerate. Bring it to room temperature for about 20 minutes before shaping.
Absolutely. Any cooked, shredded chicken will work.
Yes. Use a gluten-free flour blend formulated for 1:1 substitution in baking.
The crust should be golden at the edges and the cheese melted, bubbly, and lightly browned.
Variations To Try
- Add Red Onion: Thinly sliced red onion adds crunch and a sharp contrast to the sweet BBQ sauce.
- Add Fresh Cilantro: Sprinkle chopped cilantro over the pizza after baking for bright, herbaceous flavor.
- Make It Spicy: Add sliced jalapeños or a drizzle of hot sauce for heat.
- Swap the Cheese: Try smoked gouda, cheddar, Monterey Jack, or a blend for a different flavor profile.
- Skip the Pineapple: If you don’t like pineapple, replace it with mushrooms, bell peppers, or leave it off entirely.
Common Mistakes to Avoid
- Skipping the pre-bake: This often causes a soggy center. A short pre-bake ensures a firmer, crispier base.
- Using too much sauce: A thin, even layer is sufficient; excess sauce can make the crust soft.
- Overloading the pizza: Too many toppings prevent the crust from cooking evenly.
- Overworking the dough: Knead only until smooth. Over-kneading can make the crust tough.
What to Serve with BBQ Chicken Pizza
This pizza pairs well with light, fresh, or roasted side dishes, such as:
- Greek chickpea salad
- Garden salad
- Healthy coleslaw
- Roasted vegetables
- Air fryer sweet potato chips
- Baked potato wedges
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
- Reheat slices in the oven, air fryer, or a skillet to restore crispness.
- Frozen baked slices will keep for up to 2 months; thaw in the fridge before reheating.
More Pizza Dishes
- Bruschetta Pizza
- Cauliflower Pizza Crust
- Cottage Cheese Pizza Crust
- High Protein White Pizza
- Cottage Cheese Pizza Bowl
- Chicken Pizza Crust
Thank you for cooking along. If you try this recipe, please leave a comment and rating below so others can benefit from your feedback.
BQ Chicken Pizza With Greek Yogurt Crust
Ingredients
For pizza base:
- 1 tablespoon olive oil, divided
- 1¼ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon fine kosher salt
- 1¼ cups plain Greek yogurt
Toppings:
- ½ cup BBQ sauce
- 1½ cups shredded rotisserie chicken
- 1½ cups shredded mozzarella cheese
- ½ cup fresh pineapple chunks
- Freshly crushed pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a round pizza pan or large baking sheet with parchment paper and drizzle with 1/2 tablespoon of the olive oil.
- In a large bowl, combine the whole wheat flour, baking powder, and salt. Add the Greek yogurt and mix with a spatula until the mixture forms a crumbly dough, then use your hands to form a ball.
- Turn the dough out onto a floured surface and knead for about 2 minutes until smooth and elastic. Add 2–3 tablespoons of flour if the dough is too sticky.
- Drizzle the bowl with the remaining 1/2 tablespoon of oil, place the dough in the bowl, cover, and let it sit for 30 minutes.
- Transfer the dough to the prepared pizza pan and press it into a 10–12 inch round.
- Bake the crust for 10 minutes to pre-bake and set the base.
- Remove the crust from the oven and spread the BBQ sauce evenly over the base. Top with shredded chicken, shredded mozzarella, and pineapple chunks.
- Bake for an additional 10 minutes or until the cheese is melted and bubbly. Finish with freshly crushed pepper if desired. Slice and serve warm.
Notes
- Pre-baking the crust gives a crispier base and helps prevent sogginess.
- If dough is too sticky, add a small amount of flour while kneading.
- Freshly shredded mozzarella melts best and has the best texture.
- Let the pizza rest a few minutes before slicing to avoid losing toppings.
- Store leftovers in the refrigerator for up to 4 days.
- Customize toppings with red onion, jalapeños, or fresh cilantro to suit your tastes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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