BBQ Chicken and Blue Cheese Pizza topped with rotisserie chicken, sweet barbecue sauce, red onions, peppers, mozzarella, and bold blue cheese crumbles.
I wasn’t planning on making pizza that night. You know how it goes—you stare at the fridge, hoping dinner will magically appear, and instead, you get this weird combo of leftovers and half-used sauces staring back.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
That’s when my eyes hit the rotisserie chicken (you know, the emergency chicken we all buy) and a half-empty bottle of Sweet Baby Ray’s, and suddenly… pizza made sense. But of course, I couldn’t stop there. Nope. I spotted blue cheese crumbles buried behind a jar of pickles and thought, “Could this actually work?” Spoiler alert: it did. And now, this BBQ Chicken and Blue Cheese Pizza is one of my favorite “lazy but feels fancy” dinners.
It’s sweet, tangy, a little smoky, and has that blue cheese punch that makes you do a happy food dance. Ever had a bite of something that just made you pause mid-chew like, “Okay, this is absurdly good”? That’s what happened.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This BBQ Chicken and Blue Cheese Pizza Recipe?
Let’s be real. Sometimes you don’t have it in you for a full-on cooking marathon. You just want something quick that makes you feel like you actually tried. That’s what this pizza is. It’s pizza night, but with a little personality.
We’re not reinventing the wheel here, but adding blue cheese to a BBQ chicken pizza? It’s like putting on fancy shoes with your sweatpants. Unexpected, but somehow perfect. The rotisserie chicken keeps it juicy, the barbecue sauce does its sweet and smoky thing, and that blue cheese? It’s the wildcard. And don’t worry, if you’re still on the fence about blue cheese, you can totally ease into it.
Plus, it’s done in 30 minutes. I’m serious. By the time you’re done scrolling Instagram and “accidentally” watching 5 reels, this pizza’s ready.
Ingredient Notes:
You don’t need a fancy shopping list for this. Half of this stuff is likely hanging out in your fridge right now, silently waiting for its moment.
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Prebaked Thin Pizza Crust: Boboli’s great, but honestly, any sturdy thin crust works. We’re not rolling out dough today. Nope.
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Barbecue Sauce: Sweet Baby Ray’s is the GOAT. Sweet, smoky, perfect. But if you’re a different BBQ sauce loyalist, I’ll allow it.
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Rotisserie Chicken: Shred it up. You didn’t think I was going to make you cook chicken from scratch, right?
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Red Onion: Sliced thin. We’re going for a little bite, not onion overload.
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Yellow Bell Pepper: Adds a nice crunch and color pop. Feel free to swap for red or orange.
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Red Pepper Flakes: Optional, but c’mon, we all need a little heat now and then.
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Blue Cheese Crumbles: The star. Or the villain, depending on your vibe. But try it. Seriously.
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Mozzarella Cheese: Reduced-fat, because balance. And because it melts like a dream.
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Plum Tomatoes: Sliced thin. They roast up on top and make everything feel fancy fresh.
How To Make BBQ Chicken and Blue Cheese Pizza?
- Step one? Preheat your oven to 500°F. Yes, that sounds dramatic, but trust me, it’s what makes that crust crispy and gives the cheese that bubbly, golden finish we’re after.
- Plop your pizza crust onto a baking sheet. Don’t overthink it. No pizza stone? No problem. We’re here for good food, not restaurant vibes. Spread a nice layer of barbecue sauce over it—leave a bit of a border unless you enjoy sauce running down your hands (hey, I won’t judge).
- Next, pile on that shredded chicken. Be generous here. Follow with the red onion slices, bell pepper chunks, and a little sprinkle of red pepper flakes if you’re feeling spicy today.
- Then comes the cheese party. Scatter the blue cheese crumbles (go light-handed if you’re still skeptical) and then sprinkle on the mozzarella to bring it all together. Top it off with those plum tomato slices.
- Bake for 10 minutes, give or take. Watch it closely because ovens have moods. You want melty cheese, a crispy crust, and maybe a few golden edges on the toppings. That’s the sweet spot.
- Pull it out, let it cool just enough so you don’t burn the roof of your mouth (I speak from experience), slice into wedges, and devour.
Storage Options:
If you don’t finish it all in one go—which is a big if—stash the leftovers in the fridge in an airtight container. They’ll keep for a couple of days. And when you reheat? Skip the microwave. That’s a soggy crust tragedy waiting to happen. Pop it back in a 375°F oven for about 5 minutes. Crisis averted.
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Variations and Substitutions:
You can absolutely riff on this recipe depending on what mood you’re in (or what your fridge situation looks like):
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Not a Blue Cheese Person? Swap it for feta. Or skip it. But seriously, give blue cheese a chance.
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Add More Veggies: Mushrooms, spinach, jalapeños—go wild.
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Switch Up the Protein: Pulled pork would be a whole vibe here.
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Crank the Heat: Hot honey drizzle or extra red pepper flakes will get you there.
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Gluten-Free? Grab a gluten-free crust and carry on.
What to Serve with BBQ Chicken and Blue Cheese Pizza?
You don’t need sides with this, but if you’re making it a whole thing:
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Simple Green Salad: Light vinaigrette, crisp greens, done.
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Roasted Veggies: Because balance.
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A Cold Beer or Hard Cider: BBQ and beer are besties.
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Sweet Potato Fries: If you want to lean into the comfort food thing (highly recommend).
Frequently Asked Questions:
Can I use homemade pizza dough?
Absolutely. If you’re feeling extra, go for it. Just par-bake the crust so it doesn’t go soggy under all that goodness.
Not a blue cheese fan—what’s a good sub?
Feta’s a solid swap. Or goat cheese if you want a creamier vibe. Or skip it. But if you like a little boldness, try just a sprinkle.
Can I grill this pizza instead of baking it?
Oh heck yes. Medium heat on the grill, keep an eye on it. It’ll cook faster, and you’ll get that smoky char that’s chef’s kiss.
So, what do you think? Are you ready to make this BBQ Chicken and Blue Cheese Pizza part of your dinner rotation? I want to know—are you going full send on the blue cheese, or are you playing it safe with a light sprinkle? Either way, you’re gonna love it. Let’s talk pizza stories next time, yeah?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
BBQ Chicken and Blue Cheese Pizza
Ingredients
- 1 prebaked thin pizza crust 8–10 ounces, such as Boboli 100% Whole Wheat Thin Pizza Crust
- 1/3 cup barbecue sauce e.g., Sweet Baby Ray’s
- 1 1/2 cups shredded rotisserie chicken breast skinless, boneless
- 1/2 cup red onion thinly sliced vertically
- 1/2 cup yellow bell pepper coarsely chopped
- 1 teaspoon crushed red pepper flakes
- 1/2 cup 2 ounces crumbled blue cheese
- 1/4 cup reduced-fat shredded mozzarella cheese
- 2 plum tomatoes approximately 1/4 pound, thinly sliced
Instructions
Preheat the Oven:
- Preheat the oven to 500°F (260°C) to ensure a crisp crust and properly melted cheese.
Prepare the Pizza Base:
- Place the prebaked thin pizza crust onto a baking sheet or pizza pan. Evenly spread the barbecue sauce over the surface of the crust, leaving a 1/2-inch border around the edges.
Add the Toppings:
- Distribute the shredded rotisserie chicken evenly over the sauce layer. Arrange the red onion slices and chopped yellow bell pepper across the top. Sprinkle the crushed red pepper flakes for a subtle heat.
Incorporate the Cheeses and Tomatoes:
- Scatter the crumbled blue cheese evenly over the pizza, followed by the shredded mozzarella. Finally, place the thinly sliced plum tomatoes across the surface for added freshness and flavor.
Bake the Pizza:
- Transfer the assembled pizza to the preheated oven. Bake for approximately 10 minutes, or until the cheeses are fully melted and the crust is crisp and golden at the edges.
Serve:
- Remove the pizza from the oven and allow it to cool briefly. Slice into 12 wedges and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
