Picture a cozy evening with friends—suddenly, the scent of something roasting fills the air. A tantalizing aroma that instantly transports you back to your favorite pizza joint. But this time, it’s not coming from a restaurant kitchen. It’s wafting from your own oven, where a Trader Joe’s BBQ Chicken Pizza Copycat Recipe is baking to crispy, saucy perfection.
Tangy barbecue sauce, chunks of chicken, red onions, cilantro and just the right blend of cheeses—this “Tangy Barbecue Pie” has all the makings of a serious crowd-pleaser. Whipping it up from scratch is so much easier than you’d think (and let’s be honest, way more satisfying than just ordering takeout…again).
Pro Tip: Make a double batch of the barbecue sauce—you’ll want extra for dipping those inevitably crusty edge pieces.
Ingredients You’ll Need
- 1 pre-baked pizza crust (or homemade dough)
- 1 cup barbecue sauce
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup shredded smoked gouda
- 1 cooked chicken breast, shredded or diced
- 1⁄2 red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Health & Nutritional Overview
| Nutrient | Per Serving |
|---|---|
| Calories | 430 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 50mg |
| Sodium | 980mg |
| Total Carbs | 43g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Protein | 24g |
Facts & Figures
While barbecue chicken pizza may seem like a modern invention, its roots can be traced back to the late 1990s in California. The original “BBQ Chicken Pizza” is often credited to Wolfgang Puck’s chain of express eateries.
(Oh and fun fact—on June 19, 2025, this delicious creation will officially turn 30 years old! Maybe we can get a pizza party going to celebrate?)
Equipment & Tools Needed
- Large baking sheet or pizza pan
- Mixing bowls
- Chef’s knife & cutting board
- Pizza cutter or kitchen shears (for slicing)
The Cooking Journey: Step by Step
- Preheat your oven to 450°F. Lightly grease a large baking sheet or pizza pan and set aside. (A quick spritz of non-stick cooking spray works great for this.)
- In a small bowl, toss the shredded chicken with a few tablespoons of barbecue sauce until well coated. (Go ahead and use your hands if needed—it’s the most efficient way to get that sauce evenly distributed.)
- Place the pre-baked pizza crust on your prepared baking sheet. Using a brush or the back of a spoon, spread the remaining barbecue sauce in an even layer over the crust, leaving a 1⁄2-inch border for the crust.
- Sprinkle the mozzarella and smoked gouda cheeses evenly over the sauced crust. (Smoked gouda adds such an incredible depth of flavor here—trust me, it’s worth hunting it down at the grocery store!)
- Top the cheeses with the saucy shredded chicken, sliced red onion, and fresh cilantro.
- Drizzle the olive oil over the top and season with a few generous cracks of black pepper and a pinch of salt.
- Bake for 10-12 minutes, until the crust is golden brown and the cheeses are melted and bubbly.
- Remove from the oven and let cool for 5 minutes before slicing and serving. (This short resting period helps the cheese set so those first few slices don’t slide off in a melty mess.)
Perks of This Choice
Not only is this homemade version more economical than takeout, but you can easily adjust the portion size. Making a pizza for two? Use a smaller crust and cut the ingredient amounts in half. Feeding a crowd? Double or triple the recipe using larger pans or baking sheets.
And with the convenience of pre-cooked chicken and crust, it’s a deceptively simple dish that still feels like an indulgent treat. (Probably why it was such a hit at Trader Joe’s to begin with!)
Pros & Cons
Pros:
- Loaded with protein and fiber to keep you satisfied
- Opportunity to use up leftover chicken or crust
- Infinitely customizable with favorite toppings
- Reheats beautifully for leftovers
Cons:
- Higher in sodium from the barbecue sauce
- Easy to go overboard on portion sizes (but who can resist that extra slice?)
All things considered though, this is one of those dishes that ticks a lot of boxes—salty-sweet satisfaction, serving flexibility, and plenty of opportunities to put your own spin on it.
Mix-and-Match Ideas
Have some extra veggies hanging out in the crisper drawer? This is the perfect excuse to toss them on! I’m particularly fond of adding sliced mushrooms or diced bell peppers. (In my house, we always keep a bag of frozen diced peppers on hand for quick pizza topping duty.)
You could also switch up the protein with ground beef, turkey, or go vegetarian with some plant-based “chick’n” strips. The barbecue sauce is definitely the star of the show, so have fun playing around with different combos!
How to Plate & Pair
When it comes to plating, I like to keep things casual with this dish. A couple slices arranged on a plate is perfect—though you could definitely get a little fancier and serve it up on a wooden pizza peel or board.
As for what to pair it with, you’ve got options! A fresh green salad with a zesty vinaigrette would complement the barbecue flavors nicely. Or if you’re feeling that cozy pizza vibe, some oven-roasted veggies like zucchini or Brussels sprouts would hit the spot.
(Oh, and if you happen to have any cold beers on hand…just saying, they make an excellent accompanying beverage. Though I may be a bit biased there—few things beat an ice-cold brew with BBQ pizza in my book!)
Keep & Reheat Tips
Leftovers are pretty much a given with this recipe, and I have great news—it keeps and reheats like a dream!
Once cooled completely, transfer any leftover slices to an airtight container or storage bag and refrigerate for 3-4 days. When you’re ready for Round 2, just reheat slices in a 350°F oven for 8-10 minutes until heated through.
(Personally, I think this pizza tastes even better as leftovers. Maybe it’s because the flavors have had more time to meld together? Either way, I never complain when there’s an extra slice or two stashed away!)
Okay, now that we’ve got the dough ready and the toppings prepped, it’s time to assemble this bad boy! You’ve come this far—don’t quit on me now. The home stretch awaits.
First things first, preheat that oven to 450°F (230°C). Trust me, you want it nice and hot for this pizza. While that’s heating up, let’s roll or stretch out the dough on a pizza pan or baking sheet. I don’t know about you, but I always have a little “dough anxiety” at this stage. What if I can’t get it thin and even enough? Breathe, my friend. It’ll be alright.
Lightly brush or spray the dough with olive oil, then spread on that tangy-sweet BBQ sauce we made earlier. Go ahead and use all of it—we’re not messing around here. Now it’s time for the good stuff: layer on the shredded chicken, red onions, cilantro, and finally the cheese blend.
Oh, one little tip from my own experience: don’t overload the toppings, as tempting as it may be. You want everything to get crispy and melty, not soggy. Lesson learned the hard way, my friends.
Pop that masterpiece into the oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is beautifully melted. Mmm, can you smell that? The aroma alone is enough to make your mouth water.
While it’s baking, let’s cover a few frequently asked questions:
FAQs
Q: Can I make this pizza vegetarian?
A: Absolutely! Simply omit the chicken and load up on extra veggies like bell peppers, mushrooms, or pineapple (if you’re into that sort of thing). The tangy BBQ sauce will still give you that same flavor punch.
Q: Is this recipe gluten-free?
A: Not as written, since we’re using regular pizza dough. But you could easily substitute a gluten-free pizza crust or dough to make it work for your dietary needs.
Q: How many calories are in a slice?
A: You know, I try not to get too hung up on the numbers—life’s too short! But for those keeping track, each slice clocks in around 350-400 calories. Not too shabby for such a flavor bomb, right? Just remember, moderation is key. (Says the girl who may or may not have eaten an entire pizza by herself once…or twice.)
Q: Are there any major allergens in this recipe?
A: Good question! The main potential allergens would be the wheat from the pizza dough and the dairy from the cheese blend. But you could easily make substitutions to accommodate any allergies or dietary restrictions. That’s the beauty of homemade pizza!
Conclusion
Well, there you have it, folks! A Trader Joe’s BBQ Chicken Pizza that’ll have you questioning why you ever bought the store-bought version. It’s tangy, it’s smoky, it’s downright delicious—and best of all, you made it yourself.
Was it a little effort? Sure. But wasn’t it worth it to create something so tasty from scratch? (Plus, you got to hang out with me for a bit—always a treat, I know.)
So go forth and enjoy your hard-earned BBQ chicken pizza pie! Snap a pic, do a little dance, whatever floats your boat. Just don’t forget to save me a slice.
Happy cooking and enjoy your Trader Joe’s BBQ Chicken Pizza Copycat Recipe- Tangy Barbecue Pie! Let me know how it went on June 19, 2025. I’ll be here, anxiously awaiting your pizza party reports.