This Puff Pastry BBQ Chicken Pizza has been my lifesaver on busy weeknights. I first adapted this idea from a late-night pantry raid when I had a sheet of thawed puff pastry and leftover rotisserie chicken. The result was so good that both my kids and their friends asked for seconds. The combination of flaky, buttery pastry, tangy tomato base, a touch of garlic, gooey melted cheese, and sweet honey barbecue-tossed chicken gives each bite a contrast of texture and flavor that feels indulgent without hours of work.

I discovered this version during a chaotic week when dinner needed to be fast, satisfying, and approachable. Using store-bought ingredients like frozen puff pastry and pre-cooked rotisserie chicken keeps hands-on time to a minimum while still delivering restaurant-worthy results. What makes this special for our family is how adaptable it is. When I need to entertain or just get dinner on the table before activities, this recipe has become my go-to because it always disappears quickly and invites conversation around the table.

Ingredients

• Puff pastry: One sheet of store-bought thawed puff pastry. Look for a 17.3 ounce package that contains two sheets or a single-sheet 8 ounce package. Thaw completely in the refrigerator so the layers roll out without sticking.
• Rotisserie chicken: 1 1/2 cups shredded cooked chicken. A store-bought rotisserie bird is my shortcut; remove skin and shred meat for even coverage. White and dark meat blend gives best flavor.
• Honey barbecue sauce: 1/2 cup for tossing the chicken and additional for drizzling. I like Sweet Baby Ray's Honey Barbecue for consistent sweetness, but any favorite brand works.
• Tomato sauce: 1/4 cup plain tomato sauce or pizza sauce acts as the base layer. This thins the barbecue influence and prevents sogginess at the center.
• Garlic powder: 1/4 teaspoon for a gentle savory lift without fresh garlic overpowering the sweetness.
• Red onion: 1/4 cup thinly sliced for a sharp, crunchy contrast. Slice very thin so it softens during baking but retains bite.
• Cheese: 1 cup shredded cheese. A 50 50 blend of mozzarella and sharp cheddar melts well and balances sweetness with savory notes.
• Toppings: Additional barbecue sauce for drizzling and 2 tablespoons sliced green onions for brightness and garnish.

Instructions

Preheat and prepare: Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. A hot oven is crucial to get the pastry to puff quickly and develop a golden color without overcooking the cheese. Toss the chicken: In a small bowl combine 1 1/2 cups shredded rotisserie chicken with 1/2 cup honey barbecue sauce. Mix until the chicken is evenly coated. This distributes flavor so each bite has barbecue throughout without soggy patches. Roll the pastry: On a lightly floured surface roll out the thawed pastry to a large rectangle roughly 10 by 12 inches. If your sheet is smaller, make two pizzas; if it is larger, trim to fit on your prepared sheets. Work quickly so the butter layers do not soften too much. Build the base: Place the rolled pastry on the parchment-lined baking sheets. Spread 1/8 cup of the tomato sauce evenly over each pastry rectangle, leaving a 1/2 inch border. Sprinkle 1/8 teaspoon garlic powder across the sauce evenly to lift the flavor. Add cheese and toppings: Scatter 1/2 cup shredded cheese on each pastry sheet. Evenly distribute the barbecue-coated chicken across the cheese, then top with sliced red onion. The onion will roast and soften during baking, adding texture and a slightly sweet bite. Bake until golden: Bake in the preheated oven for 14 to 16 minutes, or until the cheese has melted and the pastry edges are puffed and golden brown. The internal cheese should bubble gently but avoid overbrowning the onion. Finish and serve: Remove from the oven and immediately drizzle additional barbecue sauce over the top and sprinkle with sliced green onions. Cut into squares or rectangles and serve hot.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Use an airtight container or wrap each slice in plastic wrap and then foil to keep the pastry from absorbing fridge odors. For crisp reheating, preheat the oven to 350 degrees Fahrenheit and warm slices on a baking sheet for 8 to 10 minutes. If you prefer, reheat from frozen by placing wrapped portions on a baking tray and heating at 375 degrees Fahrenheit for 18 to 22 minutes until warmed through and edges are crisp.

Ingredient Substitutions

For a lighter version swap puff pastry for a thin pizza dough or flatbread; note that texture will shift from flaky and buttery to chewy. Replace rotisserie chicken with leftover roast chicken or grilled chicken breasts. Use barbecue sauce alternatives like a smoky chipotle barbecue for heat or a mustard barbecue for tang. For dairy-free diets try a plant-based cheese and ensure your pastry is dairy-free, or use a thin polenta crust for a gluten-free option though it will change the overall mouthfeel.

Serving Suggestions

Serve slices with a crisp green salad dressed with a tangy vinaigrette to cut through the sweetness, or pair with roasted seasonal vegetables for a heartier plate. For party service, cut into small rectangles and offer toothpicks for easy finger food. Garnish with fresh cilantro or parsley for herbaceous brightness, and place extra barbecue sauce on the side for dipping. A cold beer or sparkling lemonade complements the sweet and smoky flavors nicely.

Cultural Background

Combining barbecue flavors with pizza is a modern American adaptation that began gaining popularity in the late 20th century as home cooks experimented beyond traditional tomato and herb profiles. The idea of using puff pastry to make quick, elegant flatbreads borrows from European techniques where laminated dough provides a luxurious texture without complicated labor. This recipe sits at the intersection of convenience and indulgence, reflecting a contemporary approach to family-oriented comfort food.

Seasonal Adaptations

In summer, add grilled corn kernels and chopped cherry tomatoes to brighten the pizza and echo backyard grill flavors. In fall and winter, swap red onion for caramelized onions and add a sprinkle of smoked gouda for extra depth. Holiday gatherings welcome a topping of roasted sweet potatoes and sage for seasonal warmth while keeping the base method identical for consistency in texture and timing.

Meal Prep Tips

To streamline weeknight cooking, shred a whole rotisserie chicken and store the meat in an airtight container for up to 3 days. Pre-measure cheese and slice onions ahead of time. You can assemble the pastries on parchment and refrigerate assembled trays for up to 8 hours before baking. For larger gatherings make multiple trays and stagger baking so each comes out hot and crisp for guests. Label stored trays with the bake time to avoid overcooking.

At the end of a busy day, this pizza has the power to feel like a small celebration. It is adaptable, quick, and always a crowd pleaser. I hope you make it your own and create new family memories with each flaky, saucy bite.