Grilled Summer BBQ Chicken Pizza

This grilled BBQ chicken pizza is everything summer should taste like: smoky, sweet, just a little messy, and unforgettable. The crust is fire-kissed, the corn pops with freshness, the BBQ sauce tangs just right, and that ranch drizzle? It’s not optional. Toss on a handful of herbs and a few pickled onions, and suddenly you’re not just making pizza, you’re making a moment. Honestly, it’s all I want on a slice. Maybe ever.

Need more pizza recipes? Try these: breakfast pizza recipe, chicken nugget pizza​, pickle pie pizza

Why This BBQ Chicken Pizza Deserves a Spot on Your Grill

Let’s be honest, there’s BBQ chicken pizza, and then there’s this. This one crackles with smoky edges, carries that unmistakable summer sweetness from grilled corn, and finishes with a creamy ranch drizzle that somehow makes the whole thing feel like comfort food and a celebration all at once. It’s not just dinner; it’s the kind of thing you bring out when you want someone to say, “Wait, you grilled pizza?”

If you’ve been craving something beyond burgers and dogs on the grill, this recipe scratches that itch. It’s equal parts casual and wow-worthy. The charred dough adds depth. The tangy BBQ sauce cuts through the richness. And yes, you can make it with store-bought dough, leftover chicken, or even on a grill pan indoors if needed. But if you’ve got access to live fire? This is where it shines.

In this post, you’ll get a step-by-step walkthrough on how to make this summer-ready BBQ chicken pizza from grill tips to cheese combos to topping tweaks. Plus, options for gluten-free swaps, indoor baking, and shortcuts if you’re low on prep time. This isn’t just about cooking, it’s about flexing a little with food that feels as fun as it tastes.

Ingredients You’ll Need to Make BBQ Chicken Pizza

Before you fire up the grill, let’s talk through the lineup. This BBQ chicken pizza balances sweet, tangy, smoky, and creamy, all with ingredients that are easy to prep or shortcut if needed. Whether you’re going all homemade or leaning into convenience, here’s what to gather:

For the Dough (Base Layer)

• 1 pound pizza dough – Homemade, store-bought, or gluten-free, make sure it’s at room temperature.
• Olive oil – For brushing the dough and the grill, it keeps things from sticking and adds flavor.
• All-purpose flour or cornmeal – For dusting your surface or peel so the dough slides easily.

Time-saving tip: If you don’t want to make dough, most grocery stores sell fresh or frozen options that grill beautifully. Just let it come to room temp for easier stretching.

For the Toppings (Flavor Party)

• 1 cup cooked, shredded chicken – Grilled, rotisserie, leftover—it’s all fair game.
• ½ cup BBQ sauce – Go with smoky, sweet, or spicy depending on your vibe.
• 1 cup shredded mozzarella cheese – Melty base cheese that plays well with BBQ flavor.
• ½ cup sharp cheddar cheese – Adds richness and that extra punch.
• ½ cup grilled corn kernels – Adds pop and sweetness; fresh off the cob is best.
• 2 green onions (scallions), thinly sliced – For that mild bite and color.
• ¼ cup ranch dressing – Drizzled after grilling for a creamy, tangy finish.
• Fresh cilantro or parsley – Optional herb topping for a fresh contrast.
• Pickled red onions or jalapeños (optional) – For zing or heat if you want to get fancy.

Quick Pre-Grill Checklist

• Preheat your grill to medium-high.
• Lightly oil the grates (to prevent sticking).
• Have all your toppings prepped and ready—this moves fast once you start.

Can I Make This Indoors Without a Grill?

Absolutely. Use a pizza stone or cast iron pan in a 475°F oven. The crust won’t be as smoky, but you’ll still get a crisp base and melty toppings. Broil for the final 1–2 minutes to get a slight char.

How to Make BBQ Chicken Pizza on the Grill (Step-by-Step)

Making pizza on the grill might sound like a culinary trust fall, but once you try it, you’ll be hooked. The char, the smokiness, the slightly unpredictable magic of live fire… It’s pizza with personality. Here’s exactly how to pull it off, from stretching dough to that final ranch drizzle.

1. Prep Your Dough

Start by bringing your pizza dough to room temperature. This makes it way easier to stretch without tearing. Lightly flour your surface and hands, then press the dough out into a rough 10–12” oval or circle. Don’t stress perfection; rustic shapes grill just fine (and look artisanal).

Pro tip: Let gravity do some of the work. Hold the dough by the edges and gently rotate—it’ll naturally stretch without thinning out too much in the center.

2. Fire Up the Grill

Preheat your grill to medium-high heat (about 450–500°F if using a thermometer). Brush the grates with oil to prevent sticking. If you’re using charcoal, bank the coals to one side so you have a cooler zone for control.

3. Pre-Cook the Toppings

• Chicken: If it’s not cooked yet, season and grill it until done, then shred.
• Corn: Grill the corn directly (husk off or foil-wrapped) until lightly charred, about 8–10 minutes. Slice off kernels once cooled.
• Scallions (optional): Toss on the grill for 2–3 minutes until they’ve got a bit of blister and smoke.

Now set everything aside within arm’s reach. The next part moves quickly.

4. Grill the Dough

Brush one side of your stretched dough with olive oil. Place it oil-side down on the grill. Close the lid and cook for 2–3 minutes, until you see grill marks and the bottom is set.

Flip the dough using tongs or a spatula. Now you’ve got a canvas.

5. Assemble and Finish Cooking

With the grilled side now facing up:

• Spread a thin layer of BBQ sauce.
• Sprinkle on mozzarella and cheddar.
• Scatter chicken, grilled corn, and scallions.

Close the lid and let it cook another 3–5 minutes, or until cheese is bubbly and edges are golden and crisp. Rotate halfway if needed for even cooking.

6. Finish with Toppings

Once off the grill, hit it with a zigzag of ranch dressing, fresh herbs, and (if using) pickled onions or jalapeños. Let it rest for a minute or two before slicing.

What If My Dough Sticks or Burns?

That’s grill life. If it sticks, it usually means the grates weren’t hot or oiled enough. If it starts to burn, move it to indirect heat and close the lid like a mini oven. Don’t panic. Even slightly charred bits taste amazing.

BBQ Chicken Pizza Variations, Swaps, and Indoor Options

No grill? No problem. Picky eaters? Covered. Whether you’re making this for a crowd, customizing it for allergies, or just using what’s in the fridge, BBQ chicken pizza is incredibly flexible. Here’s how to adapt it without losing the flavor bomb that makes it so addictive.

Cheese Swap Suggestions

• Smoked Gouda – Pairs beautifully with BBQ sauce for extra depth.
• Fontina or provolone – Milder, gooier melt with subtle flavor.
• Vegan mozzarella – Many plant-based versions melt well and still give that stretchy pull.

Chicken Alternatives

• Rotisserie chicken – Huge time-saver, shred and sauce.
• Grilled tofu or jackfruit – Perfect for vegetarians; soak in BBQ sauce beforehand.
• Leftover pulled pork – Adds richness and a Southern twist.

Dough Tweaks

• Gluten-free dough – Works great, just be a little more careful on the grill (thinner crusts can tear easily).
• Cauliflower crust – Best for oven baking; keep toppings light to prevent sogginess.
• Naan or flatbread – Instant shortcut. Grill to warm and char slightly.

Indoor Cooking Method

If you don’t have a grill or the weather isn’t cooperating:

1. Preheat oven to 475°F.
2. Use a pizza stone or steel if you have one (preheat it too).
3. Build pizza on parchment paper for easy transfer.
4. Bake for 10–14 minutes, until crust is golden and cheese is bubbling.
5. Broil last 1–2 minutes for added char effect (watch closely!).

Can I Make This Ahead of Time?

Yes! Grill your dough and store it wrapped for up to a day. Toppings can be prepped ahead, too, assembled and heated when ready. You can also freeze the unbaked pizza (assembled or not) and cook it straight from frozen at 475°F, adding a few extra minutes.

Serving and Storing BBQ Chicken Pizza Like a Pro

Once this BBQ chicken pizza hits the table, expect people to hover. It’s that kind of dish—the one that sparks questions like “Wait, you grilled this?” and causes second slices to disappear before firsts are fully chewed. But whether you’re serving a backyard crowd or saving some for later, a little planning goes a long way.

Best Ways to Serve It

• Slice it hot, serve it fast. The crust’s crispness is peak in the first 10 minutes off the grill.
• Pair with a light side. Think arugula salad with lemon vinaigrette, grilled veggies, or fresh melon wedges.
• Party-ready pro move: Pre-slice the pizza, drizzle with ranch or hot honey, and serve it on a wooden board for a rustic, crowd-friendly presentation.

Reheating Without Ruining It

Microwaving turns this into a rubbery mess. Don’t do it. Instead:

• Skillet method (best): Heat a nonstick or cast-iron pan over medium-low heat. Add a slice, cover, and warm for 4–5 minutes.
• Oven method: Reheat at 375°F for 7–10 minutes on a baking sheet, ideally on parchment or foil.

Storage and Make-Ahead Tips

• Fridge: Wrap leftovers in foil or an airtight container; best within 2–3 days.
• Freezer: Freeze fully assembled, unbaked pizza on a sheet tray. Once frozen, wrap in plastic and store up to 2 months. Bake straight from frozen at 450°F for 15–20 minutes.
• Make-ahead hack: Grill the dough the night before. Cool, wrap, and refrigerate. Assemble and finish on the grill (or in the oven) day of.

Can I Make This for a Big Party?

Absolutely, and it’s a showstopper. Prep multiple dough rounds ahead of time and par-grill them. Set up a “pizza bar” with toppings in bowls. Guests can build their own, and you finish them on the grill in minutes. It’s interactive and way easier than flipping burgers for 15 people.

BBQ Chicken Pizza Nutrition Breakdown (Per Slice)

Let’s talk numbers, not because this is “diet” food (it isn’t trying to be), but because you might want to know what’s going into each smoky, cheesy bite. This BBQ chicken pizza delivers a solid balance of protein, carbs, and fat, aka: energy you can use.

Estimated Nutrition (per 1 of 8 slices)

• Calories: ~280–320
• Protein: 14–17g
• Carbs: 28–33g
• Fat: 11–14g
• Sodium: ~500–600mg
• Sugar: 5–8g (mostly from BBQ sauce + corn)

These values are approximate and will vary depending on dough thickness, cheese type, and BBQ sauce brand.

Can I Make This Lower Calorie or Higher Protein?

Yep. Try these tweaks:

• Use part-skim mozzarella and lean grilled chicken breast.
• Swap cheddar for reduced-fat gouda or skip extra cheese.
• Choose a high-protein crust or cauliflower base.
• Go lighter on BBQ sauce (or pick a sugar-free version).
• Skip ranch drizzle—or sub with Greek yogurt ranch.

FAQs

What’s the best type of BBQ sauce to use for pizza?

It depends on your taste! For classic balance, go with a sweet and smoky blend. Like heat? Use a spicy chipotle or habanero-based BBQ sauce. If you’re avoiding sugar, many brands offer low-carb or keto-friendly options that still deliver punchy flavor.

Can I make BBQ chicken pizza without a grill?

Absolutely. Use a hot oven (475°F) and a pizza stone or baking sheet. You won’t get that smoky char, but you’ll still get crispy edges and gooey cheese. Finish under the broiler for a little extra browning.

How do I keep the dough from sticking to the grill?

Three musts:

1. Preheat your grill fully (hot grates = less sticking).
2. Oil the grates right before placing the dough.
3. Brush the dough with olive oil on both sides.

And don’t touch it too soon—once the dough starts cooking, it’ll naturally release from the grates.

Can I prep everything ahead for a party?

Yes! Grill and cool your dough in advance, chop and store toppings separately, and let guests assemble their pizzas. Just reheat briefly on the grill or in the oven before serving.

Is there a vegetarian version of this pizza?

For sure. Swap chicken for BBQ jackfruit, grilled mushrooms, or smoked tofu. Load up on charred veggies like corn, onions, peppers, or zucchini for extra substance.

Amelia

Grilled BBQ Chicken Pizza with Corn and Ranch Drizzle

This grilled BBQ chicken pizza is a summer favorite, charred crust, smoky BBQ sauce, grilled corn, and creamy ranch drizzle. Topped with fresh herbs and pickled onions, it's a bold, crowd-pleasing twist on classic pizza.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Resting Time 10 minutes mins

Total Time 40 minutes mins

Servings: 8 slices

Course: Main Course

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Pizza Dough Base

• 1 pound pizza dough store-bought or homemade, at room temperature
• 1 tablespoon olive oil for brushing dough and grill
• flour or cornmeal for dusting

Toppings

• 1 cup shredded cooked chicken grilled or rotisserie
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grilled corn kernels fresh off the cob
• 2 green onions thinly sliced
• 1/4 cup ranch dressing for drizzling
• fresh cilantro or parsley optional
• pickled red onions or jalapeños optional

Equipment

• Grill
• Pizza peel or baking sheet
• Tongs

Method

 

1. Bring pizza dough to room temperature. Stretch or roll into a 10–12” shape on a floured surface.
2. Preheat grill to medium-high (450–500°F) and oil the grates.
3. Grill chicken, corn, and scallions until lightly charred. Shred chicken and slice corn off the cob.
4. Brush dough with olive oil and place oil-side down on grill. Cook 2–3 minutes, flip, then assemble toppings on grilled side.
5. Add BBQ sauce, cheese, chicken, corn, and onions. Close lid and grill 3–5 minutes until cheese melts and crust crisps.
6. Remove from grill, drizzle with ranch, and top with herbs and pickled onions. Slice and serve.

Notes

Tip: Use a grill pan or preheated oven if outdoor grilling isn’t an option. Customize toppings to taste, try smoked gouda, grilled mushrooms, or jackfruit.

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