Chicken BBQ Pizza (Printable version)

Smoky pizza with grilled chicken, tangy BBQ sauce, red onions, and melted cheese on golden crust.

# Ingredients list:

→ Dough

01 - 1 prepared pizza dough (approximately 9–10 ounces)

→ Sauce

02 - 1/2 cup barbecue sauce, plus extra for drizzling

→ Chicken

03 - 1 large chicken breast (approximately 7 ounces), grilled and sliced

→ Vegetables

04 - 1/2 small red onion, thinly sliced

→ Cheese

05 - 1 1/2 cups shredded mozzarella cheese (approximately 5 ounces)
06 - 1/2 cup shredded smoked gouda or cheddar cheese (approximately 2 ounces)

→ Garnish

07 - 2 tablespoons chopped fresh cilantro (optional)

# Steps:

01 - Preheat your oven to 450°F. If using a pizza stone, place it in the oven to heat.
02 - Roll or stretch the pizza dough into a 12-inch round on a floured surface. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Spread the barbecue sauce evenly over the dough, leaving a small border for the crust.
04 - Distribute the sliced grilled chicken evenly over the sauce.
05 - Sprinkle the mozzarella and smoked gouda (or cheddar) cheeses over the pizza.
06 - Scatter the red onion slices on top.
07 - Transfer to the oven and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
08 - Remove from the oven. Drizzle with extra barbecue sauce and sprinkle with chopped cilantro, if desired. Slice and serve hot.

# Expert Tips:

01 -
  • The smoky sweetness from the barbecue sauce creates this incredible sticky glaze on the cheese that you just cant get from traditional pizza
  • It transforms basic grilled chicken into something that tastes like it came from a fancy wood fired pizzeria
02 -
  • Too much barbecue sauce on the dough will make the soggy pizza nightmare happen, so resist the urge to overdo the base layer
  • The smoked gouda is not optional in my book, it is the secret ingredient that actually makes this taste like barbecue instead of just pizza with red sauce swapped out
03 -
  • Let your dough come to room temperature before stretching, or it will fight back and shrink every time you try to form it
  • If your crust is burning before the cheese melts, move the rack down one level and give it another few minutes
Go back