I developed this recipe after judging too many limp, soggy pizzas at local competitions. The key is pre-baking the crust to achieve that crispy foundation before adding toppings.
Smoky barbecue sauce, tender chicken, and crispy bacon come together perfectly on this sturdy base. Every bite delivers that ideal balance of sweet, savory, and smoky flavors.
Ingredients for Bbq Chicken and Bacon Pizza
A crispy foundation topped with smoky, savory, and sweet layers for perfect balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade |
| Barbecue Sauce 🥫 | ¾ cup | Smoky variety preferred |
| Boneless Skinless Chicken Breasts 🍗 | 1 lb | Cooked and shredded |
| Bacon 🥓 | 8 slices | Cooked until crispy |
| Red Onion 🧅 | ½ whole | Thinly sliced |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar for flavor |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Olive Oil 🫒 | 2 tbsp | For brushing crust |
| Garlic Powder 🧄 | 1 tsp | For seasoning crust |
| Cornmeal 🌾 | 2 tbsp | For dusting baking surface |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
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The pizza dough must hold up to those juicy toppings. Trader Joe’s pre-made dough is my go-to for convenience, but a high-protein homemade version (think bread flour, not all-purpose) gives that restaurant-quality chew. For the chicken, rotisserie from the grocery store saves time without sacrificing tenderness. Bacon should be thick-cut—Applegate or Wright brands crisp up nicely without shrinking to nothing.
No barbecue sauce? Mix ketchup with liquid smoke and brown sugar in a pinch. Swap chicken for pulled pork if you’re feeling fancy. Turkey bacon works but won’t have the same fat render (so add a drizzle of olive oil). For cheese, Monterey Jack at half the amount keeps it melty. Want extra crunch? Toss the cooked bacon with a pinch of brown sugar before adding—worth the extra minute.
Pre-bake the crust up to 2 days ahead—just wrap tightly. Cooked chicken and bacon keep 4-5 days in the fridge. Assemble the pizza fresh though; soggy crust is the enemy. Leftovers? Reheat in a dry skillet to revive that crisp.
Why You’ll Love This Recipe
- One Pan Wonder: I roll out the dough, pile on the BBQ sauce, chicken, bacon, and onions, then bake—no extra pots or pans to scrub.
- Smoky Sweet Bite: The tangy BBQ sauce with crispy bacon and caramelized red onion hits that perfect sweet-savory-spicy balance.
- Weeknight Hero: Honestly, it’s my go-to when I need to feed a crowd fast, and it disappears before the oven cools down.
- Leftover Luxury: The flavors deepen overnight, so I’ll be real: I sometimes make two just to have cold slices for lunch the next day.
Step-by-Step Instructions for BBQ Chicken and Bacon Pizza
Achieve restaurant-quality results with this method for a perfectly crispy crust and balanced toppings.
Step 1: Prepare the Dough and Preheat the Oven
Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. This high heat is essential for achieving a crispy crust. While the oven heats, dust your work surface with 2 tbsp cornmeal to prevent sticking and add texture to the bottom of the crust.
Take the 1 lb pizza dough and stretch it gently into a 12-inch round. I find it best to use my knuckles to press from the center outward, leaving a slightly thicker edge for the crust. Brush the outer edge with 2 tbsp olive oil and sprinkle with 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper for extra flavor.
Step 2: Cook and Prepare the Toppings
If not pre-cooked, grill or bake the 1 lb boneless skinless chicken breasts until fully cooked, then shred with two forks. Cook the 8 slices bacon until crispy, then drain on paper towels and chop into bite-sized pieces. Thinly slice the 0.5 whole red onion—this adds a nice crunch and mild sharpness to balance the smoky flavors.
In a small bowl, mix the 0.75 cup barbecue sauce thoroughly. This will be your base sauce, so ensure it’s smooth and evenly distributed. Shred the 2 cups shredded mozzarella cheese and 1 cup shredded cheddar cheese if not pre-shredded, and chop the 0.25 cup fresh cilantro for garnish.
Step 3: Assemble the Pizza with Layered Flavors
Carefully transfer the stretched dough onto the preheated pizza stone or baking sheet. Spread the 0.75 cup barbecue sauce evenly over the crust, leaving a ½-inch border for the crust. Sprinkle half of the 2 cups shredded mozzarella cheese directly on the sauce to create a sticky base for the toppings.
Add the shredded 1 lb boneless skinless chicken breasts, crispy chopped 8 slices bacon, and thinly sliced 0.5 whole red onion. Top with the remaining 2 cups shredded mozzarella cheese and the 1 cup shredded cheddar cheese for a rich, melty finish.
Step 4: Bake to Perfection and Finish
Bake on the middle rack for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized at the edges. Rotate the pizza halfway through for even cooking if your oven has hot spots.
Remove from the oven and let rest for 2-3 minutes to allow the cheese to set slightly. Garnish with the chopped 0.25 cup fresh cilantro for a fresh, bright contrast to the smoky flavors. Slice and serve immediately while the crust is at its crispiest.
Pro Tips For Making Bbq Chicken And Bacon Pizza
- Precook the Chicken: Par-cook the chicken breasts in a pan for 4-5 minutes per side before slicing—I learned this the hard way after biting into undercooked pieces buried under cheese.
- Crisp the Bacon First: Cook the bacon until it’s just shy of crispy, about 80% done, so it finishes perfectly in the oven without burning or staying flabby.
- Drain the Sauce: Thick barbecue sauce can make the crust soggy, so I spread a thin layer and let it sit for 2 minutes to soak in before adding toppings.
- Slice Onions Thin: Red onions can overpower the pizza if too thick, so slice them paper-thin—sounds tedious, but it actually changes the outcome.
Pro Cooking Tips for This Dish
Pre-Bake the Crust
This is my number one tip for avoiding soggy bottoms. Roll out your 1 lb pizza dough and bake it at 475°F for 5-7 minutes before adding toppings. This creates a sturdy barrier against wet ingredients. I learned this trick judging at local BBQ competitions. 🌡️
Drain the Toppings
After cooking your 1 lb chicken and 8 bacon slices, drain them well on paper towels. Excess grease is the enemy of crispy crusts. I recommend blotting the chicken too—every bit of moisture matters.
Sauce Control
Use 0.75 cup barbecue sauce sparingly and spread it thin. Too much sauce makes the pizza gummy. I like to warm the sauce slightly first so it spreads more evenly across the pre-baked crust.
Cheese Strategy
Mix your 2 cups mozzarella and 1 cup cheddar before sprinkling. This ensures even distribution and prevents clumping. Always shred your own cheese—pre-shredded has anti-caking agents that affect melt.
High Heat Finish
Bake on the lowest oven rack at 475°F for 12-15 minutes. The direct heat from below gives you that coveted crispy bottom. Rotate halfway through for even browning. 🔥
Rest Before Slicing
Let your pizza rest for 2-3 minutes after baking. This allows the cheese to set slightly so it doesn’t all slide off when you cut it. I use this time to chop my 0.25 cup cilantro garnish.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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