There’s something magical about combining barbecue sauce and bacon on a pizza. I stumbled onto this combo years ago when I had leftover pulled pork and some pizza dough in the fridge. Now it’s one of my go-to pizzas when I want something different from the usual tomato sauce and mozzarella.

The sweet-smoky barbecue sauce works perfectly with salty bacon and melted cheese, while red onions add a sharp bite that cuts through the richness. It’s become my default choice for casual get-togethers since I can prep everything ahead and just assemble when people arrive. Plus, it’s equally good hot from the oven or at room temperature, which makes it ideal for grazing over a few hours.

What you need for Barbecue Bacon Pizza

Ingredients You’ll Need For This Recipe

Pizza dough (1 pound)
Barbecue sauce (1 cup)
Mozzarella cheese, shredded (2 cups)
Cooked bacon, crumbled (8-10 slices)
Red onion, thinly sliced (1/2 medium)
Cooked chicken, diced (2 cups)
Fresh cilantro, chopped (1/4 cup)
Olive oil (2 tablespoons)
Cornmeal for dusting

How to make Barbecue Bacon Pizza

Let me walk you through making this crowd-pleasing pizza – it’s all about getting that perfect crispy crust and layering the toppings just right.

1. Take your pizza dough out of the fridge about an hour before you want to start cooking. Room temperature dough stretches so much easier and won’t keep springing back on you.

2. Place a pizza stone or heavy baking sheet in your oven and preheat to 450°F. You want it really hot – let it heat for at least 30 minutes. This gives you that nice crispy bottom crust.

3. While the oven heats, prep your toppings. I like to get everything ready because once you start assembling, things move quick. Mix your diced chicken with about 1/4 cup of the barbecue sauce to keep it moist and flavorful.

4. Dust your work surface with cornmeal – this helps the pizza slide easily and adds a nice crunch. Stretch your dough into a roughly 14-inch circle. Don’t worry about perfect shapes; just make sure it’s even thickness. If it feels like it’s fighting back, let it rest for 5 minutes and try again.

5. Brush the entire surface of the dough with olive oil – get right to the edges. This creates a barrier that helps prevent the sauce from making your crust soggy.

6. Spread about 3/4 cup barbecue sauce in a thin, even layer, leaving a 1/2-inch border for the crust. Less is more here – too much sauce will make your pizza wet.

7. Layer on about 1 cup of mozzarella, then add your sauced chicken, crumbled bacon, and red onion slices. Top with the remaining cheese. The cheese on top will protect your toppings from burning.

8. Carefully slide your pizza onto the hot stone or baking sheet. I find it helps to give the pizza peel or sheet pan a little shake first to make sure nothing’s sticking.

9. Bake for 15-18 minutes. You’re looking for edges that are golden brown and cheese that’s fully melted with some brown spots. The bottom should be crispy and browned when you lift it with a spatula.

10. As soon as it comes out, sprinkle with fresh cilantro. Let it rest for about 2 minutes before slicing – this gives the cheese a chance to set slightly so it doesn’t all slide off with your first cut.

The pizza should make that satisfying crispy sound when you cut it, and the bottom should be sturdy enough to hold all those toppings without flopping. If you have leftovers (though you probably won’t!), reheat slices in a skillet over medium heat to keep that crispy crust.

🔍 Recipe Notes & Tips

Pre-cook bacon until crispy – floppy bacon gets weird on pizza
Sweet Baby Ray’s BBQ sauce works great, but any will do
Shred your own mozzarella – pre-shredded has anti-caking stuff that affects melting
No pizza stone? Use an upside-down baking sheet
Rotisserie chicken is a perfect shortcut here
Cut onions SUPER thin so they cook through

🍽️ Serving Suggestions

Cold beer (IPA or lager) cuts through the sweet BBQ sauce perfectly
Ranch dressing on the side for dipping crusts
Simple green salad balances the richness
Extra BBQ sauce warmed up for drizzling
Pickled jalapeños for heat lovers

🎯 Make it Work for

Game day: Cut into smaller squares for easy snacking
Casual dinner party: Prep toppings ahead, assemble when guests arrive
Kids: Skip the onions, maybe go lighter on sauce
Make-your-own night: Set up topping bar, everyone builds their own
Potluck: Transport uncooked, bake at destination

📦 Storage & Leftovers

Keeps 3-4 days in fridge
Reheat in skillet or air fryer – never microwave!
Freeze individual slices wrapped in foil up to 2 months
Let frozen slices thaw before reheating
Store extra toppings separately if prepping ahead

Barbecue Bacon Pizza