This Puff Pastry BBQ Chicken Pizza has been my go-to for busy weeknights when everyone needs something fast, flavorful, and a little indulgent. I first put it together one hectic Tuesday when the pantry was sparse and a refrigerated sheet of puff pastry was the hero ingredient. The result was a light, flaky base that crisps faster than traditional dough, held up to a tangy barbecue-swathed rotisserie chicken, and finished with melty cheese and crunchy red onion. It’s playful comfort food—friendly for kids yet bold enough for adults to enjoy with a glass of wine.

What makes this dish special is the texture contrast: butter-rich layers of puff pastry that puff and brown at 425°F, tender shredded rotisserie chicken sauced with honey barbecue for sweet-savory balance, and a finishing drizzle of extra barbecue for bright, sticky notes. It’s easy enough to assemble in about 10 minutes and bakes in 14–16 minutes, so it’s a perfect solution for nights when homework, activities, and hunger collide. My kids adore the crispy edges and asking for “just a little more bbq,” while guests are always surprised at how elegant a frozen sheet of pastry can look when finished with scallions and a sprinkle of cheese.

Ingredients

• Puff Pastry (1 sheet): Use a quality frozen sheet such as Pepperidge Farm or Dufour, thawed according to package instructions. The butter content in the pastry creates the flaky layers and golden color when baked.
• Rotisserie Chicken (1 1/2 cups): Shredded, skin removed. A store-bought rotisserie bird (like Costco or your grocery deli) saves time and provides moist, flavorful meat that easily absorbs the barbecue sauce.
• Honey Barbecue Sauce (1/2 cup + extra): I prefer a slightly sweet sauce—Sweet Baby Ray’s or a local brand blends well. Keep an extra 2–3 tablespoons for drizzling after baking.
• Tomato Sauce (1/4 cup): A thin layer gives acidity and helps the cheese adhere; use plain pizza or marinara sauce and spread sparingly so the pastry stays crisp.
• Garlic Powder (1/4 tsp): Adds a subtle savory backbone without overpowering the barbecue flavor.
• Red Onion (1/4 cup, sliced): Thin slices provide a crisp bite and mild sharpness; soak briefly in cold water if you want milder onion flavor.
• Cheese (1 cup): A blend of mozzarella for melt and sharp cheddar for tang works well—brands like Sargento or Kraft shredded blends save time.
• Garnish: Extra barbecue sauce and sliced green onions for freshness and color.

Instructions

Preheat and Prepare: Preheat your oven to 425°F and line two baking sheets with parchment paper. Thaw the puff pastry per package directions (usually about 30–40 minutes at room temperature). Working with slightly chilled pastry helps it roll without becoming sticky. Mix the Chicken: Combine 1 1/2 cups shredded rotisserie chicken with 1/2 cup honey barbecue sauce in a small bowl. Toss until the chicken is evenly coated—this ensures every bite has balanced saucy flavor. Taste and adjust: if you prefer tangier BBQ, add a teaspoon of apple cider vinegar. Roll and Shape Pastry: Lightly flour your work surface and roll the pastry to a large rectangle about 1/8" thick. Transfer each portion to the prepared baking sheets (you can split into two smaller pizzas or keep as one large—this recipe is laid out for two medium rectangles). Dock lightly with a fork in the center to allow steam to escape while keeping the edges puffed. Assemble the Toppings: Spread 1/4 cup tomato sauce evenly over each pastry, leaving a 1/2" border to form a crust. Sprinkle 1/4 teaspoon garlic powder over the sauce, then top with 1 cup shredded cheese. Distribute the barbecue-coated chicken in an even layer, then scatter the thinly sliced red onion on top. Bake: Bake on the middle rack for 14–16 minutes until the cheese is melted and the pastry edges are puffed and deep golden brown. Look for an internal bubbling near the cheese and an even brown on the exposed layers—these are your visual cues that it’s done. Finish and Serve: Remove from oven and immediately drizzle with a little extra barbecue sauce (about 2–3 tablespoons total) and sprinkle sliced green onions. Let rest 2–3 minutes so the cheese sets slightly, then slice into 6 portions and serve warm.

Storage Tips

Cool any leftovers to room temperature (no more than two hours at room temp) and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil; they keep well for up to 3 months. To reheat from chilled, place slices on a baking sheet in a 375°F oven for 8–10 minutes until warmed through and the pastry crisps up. From frozen, unwrap and reheat at 400°F for 12–15 minutes, checking often so the edges don’t brown too quickly.

Ingredient Substitutions

If you don’t have rotisserie chicken, use 2 cups cooked shredded chicken breast (poached or roasted). For a dairy-free option, choose a dairy-free shredded cheese and finish with nutritional yeast for savory notes. Swap honey barbecue for a spicy chipotle or smoky bourbon BBQ to alter the flavor profile—use the same quantities. To make this vegetarian, replace chicken with shredded jackfruit or crumbled tempeh tossed in barbecue sauce; the cooking time and assembly remain identical.

Serving Suggestions

Serve slices with a crisp green salad—baby arugula dressed with lemon vinaigrette complements the sweet barbecue beautifully. For family meals, offer extra barbecue sauce, pickled jalapeños, or a bowl of ranch dressing for dipping. For a party, cut into smaller squares and present on a large board with assorted pickles and olives. Garnish with cilantro or parsley for a different herbal note, or add a squeeze of fresh lime to lift the sweetness.

Cultural Background

While this creation blends concepts—American barbecue flavors married to French-style puff pastry—it reflects a popular trend of hybrid comfort dishes. Barbecue chicken as a topping has roots in American regional barbecue traditions, while the use of puff pastry as a quick crust mirrors modern shortcuts in home baking. Serving barbecue flavors on a flaky base is a contemporary twist that’s especially common in casual bistro menus and home kitchens seeking faster alternatives to traditional yeast-based crusts.

Seasonal Adaptations

In summer, use grilled chicken and fresh peach barbecue sauce for a fresh seasonal twist; add sliced summer corn or charred peppers for color. In fall or winter, switch to a deeper, molasses-forward barbecue sauce and top with caramelized onions and smoked gouda. For holidays, add a scattering of roasted butternut squash and sage, or incorporate cranberry BBQ for a festive tang. Adjust onion choices and garnish seasonally to keep the dish feeling timely.

Meal Prep Tips

For easy weeknight dinners, pre-shred rotisserie meat and keep it in a sealed container in the refrigerator for up to 3 days. Pre-portion the barbecue-coated chicken in small airtight containers so assembly is a matter of unrolling pastry and topping. You can also partially bake the pastry (blind-bake at 400°F for 6–7 minutes), cool, then top and finish baking—this keeps crispness for make-ahead situations. Store assembled but unbaked pizzas covered in the fridge and bake within 24 hours for best results.

This puff pastry pizza is proof that a few smart store-bought components and a bit of technique can make weeknight dinners feel special. Share it, tweak it, and make it your own—there’s so much joy when the family gathers around and the plate comes back clean.