BBQ Chicken Blue Cheese Pizza

I can smell the char of sticky-sweet BBQ and the tang of blue cheese just thinking about this pizza — it’s one of those rowdy, slightly ridiculous combinations that somehow makes perfect sense on a blistered crust. This BBQ Chicken Blue Cheese Pizza layers smoky barbecue sauce, shredded roasted chicken, melty mozzarella, and crumbled blue cheese for that naughty little bite, finished with red onion and a scattering of cilantro or scallion for brightness. It’s messy, loud, and exactly the kind of pizza I want when I don’t feel like pretending to be fancy.

My husband is ridiculous about this pizza — he’ll claim it’s “technically gourmet” and then proceed to eat half the pie with his hands while standing at the counter. Our kid learned the word “crumble” because of the blue cheese moment, and now they insist on sprinkling it on everything. This turned into our go-to Friday-night “I’m exhausted but also deserve something awesome” meal. One time I forgot to preheat the oven and we had a five-minute debate about whether a slightly softer crust was an acceptable punishment; spoiler, it wasn’t. We went back to preheating after that.

Kitchen Talk

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I always end up chasing the blue cheese with a spoon and a whisper because it vanishes fast. If you’re making this with someone, declare your blue-cheese portion early — sharing etiquette is real in our house. Also, I learned the hard way that putting raw onions straight on the pizza gives them too much bite; a quick soak in cold water mellows them into pleasant onionness. One lazy night I swapped cilantro for arugula after baking — the peppery green was a brilliant, accidental save.

Shopping Tips

– Protein: Rotisserie chicken is your secret weapon — pre-cooked, juicy, and cheap if you buy it on sale. Leftover roasted chicken also works great.
– Cheese: Buy a small wedge of blue cheese rather than pre-crumbled if you can; it tastes fresher and you can control the crumble size.
– Grains/Pasta: For the crust, supermarket pizza dough works fine, but if you want the char and chew, grab a high-protein bread flour or a pre-made artisan dough.
– Fats & Oils: Use a little olive oil brushed on the crust edge before baking to help it brown and stay crisp.
– Fresh Herbs: Cilantro or scallions brighten the finished pizza — buy a small bunch and use the stems for soups later if you want to be thrifty.

Prep Ahead Ideas

– Shred or cube the chicken a day ahead and store it in an airtight container in the fridge; toss with a little BBQ sauce if you like.
– Crumble your blue cheese into a small jar or container so it’s ready to go and doesn’t clump.
– Slice the red onion and keep it submerged in cold water in a lidded container to mellow it; drain before using.
– Store dough in its original packaging or in an oiled bowl covered with plastic wrap; bring to room temp before stretching to make life easier on pizza night.

✔Time-Saving Tricks

– Use store-bought dough and rotisserie chicken to skip an hour of work and still feel like a culinary hero.
– Spread sauce and assemble on a parchment-lined peel or baking sheet so you can slide the whole thing into the oven fast.
– Preheat a baking steel or pizza stone — it takes time up front but shaves bake time and gives that blistered crust.
– If you’re in a real hurry, broil for a minute at the end to get the cheese bubbly without over-drying the chicken.

✔Common Mistakes

– Oversaucing the crust: I once drowned a pizza in BBQ and got a soggy mess — less is more. Spoon, spread, resist the urge to slather.
– Putting blue cheese underneath a mountain of mozzarella: you’ll lose that tang. Crumble some on top after the mozzarella melts.
– Not preheating the oven/stone: you’ll get a pale, sad crust. Let it scream hot before the pie goes in.
– Using raw, unsoaked red onions: they can ruin the balance. Quick soak fixes the sharpness instantly.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut through the richness.
– Crispy roasted potatoes or garlic fries for the carb-obsessed.
– A light slaw with apple and fennel for a crunchy, refreshing contrast.
– Pickles or quick-pickled red onions for that extra tangy punch.

✔Tips & Mistakes

– Let the dough rest at room temp for 30–60 minutes if it’s been in the fridge — it stretches more easily.
– Salt the chicken lightly even if it’s pre-sauced; BBQ sauces can be sweet and need salt balance.
– If the edges brown too fast, move the pizza to a lower rack for the finish.
– One time I forgot to add any cheese under the blue — it still tasted fine, but the texture was off. Don’t skip the melty layer.

✔Storage Tips

Leftovers live fine in an airtight container in the fridge for 2–3 days. Reheat in a hot oven or toaster oven to re-crisp the crust — microwave = soggy sadness. Cold pizza for breakfast? No judgment here; it’s addictive, especially with a cup of coffee. If you want to save slices longer, freeze wrapped slices in foil and a freezer bag for up to a month; reheat from frozen slowly to avoid burning the crust.

✔Variations and Substitutions

– No blue cheese? Use feta or gorgonzola for a similar tang, or skip it and add pickled onions for acidity.
– Swap BBQ chicken for pulled pork or smoked tofu if you want different proteins.
– Try smoky gouda or provolone under the blue for a creamier base that still lets the blue cheese sing.
– For a lighter version, use a cauliflower crust and less cheese — still tasty, just different vibes.

Frequently Asked Questions

BBQ Chicken Blue Cheese Pizza

Smoky-sweet BBQ chicken meets tangy blue cheese on a crisp, bubbly crust. Weeknight-easy, game-day ready.

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Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 lb pizza dough let sit at room temperature
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp cornmeal for dusting
• ▢ 0.67 cup BBQ sauce plus extra for drizzling
• ▢ 8 oz cooked chicken breast, chopped
• ▢ 1.5 cup shredded low-moisture mozzarella
• ▢ 0.5 cup thinly sliced red onion
• ▢ 0.5 cup crumbled blue cheese
• ▢ 0.25 cup chopped fresh cilantro for garnish
• ▢ 0.25 tsp garlic powder
• ▢ 0.25 tsp kosher salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 475°F with a pizza stone or inverted sheet on middle rack.
• Dust a sheet of parchment with cornmeal. Stretch dough into a 12–13 inch round.
• Brush dough lightly with olive oil, leaving a thin border for the crust.
• Toss chopped chicken with a spoonful of BBQ sauce to coat.
• Spread remaining BBQ sauce over dough. Sprinkle on mozzarella evenly.
• Distribute BBQ chicken, red onion, and blue cheese. Season with salt, pepper, and garlic powder.
• Slide parchment onto the hot stone. Bake until crust is browned and cheese bubbles, 12–14 minutes.
• Rest 2 minutes. Drizzle with a little BBQ sauce, scatter cilantro, slice, and serve.

Notes

Add heat with sliced jalapeños or a pinch of crushed red pepper. Swap cilantro for parsley if preferred. Leftovers keep 2–3 days refrigerated; reheat on a hot skillet to re-crisp the crust.

This recipe is an original creation inspired by classic BBQ Chicken Blue Cheese Pizza flavors. All ingredient ratios and instructions are independently developed.