Chicken BBQ Pizza

The first time I made BBQ chicken pizza, my husband looked at me like I had completely lost my mind putting barbecue sauce on dough. Fast forward to now, and it is the single most requested pizza in our house. There is something about that smoky sweet sauce mingling with melted cheese that just works in ways that feel almost unfair to regular pizza.

Last summer, I made six of these pizzas for my daughter's birthday party when her friends decided to sleep over at the last minute. The kitchen smelled like a barbecue joint, and three twelve year olds literally stood around the oven watching them bubble. Every single slice vanished before I could even sit down with my own piece.

Ingredients

• Pizza dough: Use store-bought dough for convenience, but let it come to room temperature for 30 minutes before stretching
• Barbecue sauce: Choose your favorite brand, but something with a smoky profile works best here
• Chicken breast: Grill it fresh or grab a rotisserie chicken from the store when time is tight
• Red onion: Thinly sliced raw onion adds just the right sharp bite to cut through the rich cheese
• Mozzarella cheese: Shredded mozzarella provides that classic cheese pull we all secretly love
• Smoked gouda or cheddar: This is the secret ingredient that takes the flavor profile from good to unforgettable
• Fresh cilantro: Optional garnish that adds brightness and makes everything look restaurant worthy

Instructions

Get your oven blazing hot:

Preheat to 230°C (450°F) and if you have a pizza stone, put it in now so it gets properly heated through.

Prepare your canvas:

Stretch or roll the dough into a 30 cm round on a floured surface, then move it to a parchment lined baking sheet.

Layer on the flavor base:

Spread the barbecue sauce evenly across the dough, leaving about 2 cm bare around the edges for that perfect crispy crust.

Add the protein:

Arrange your sliced grilled chicken over the sauce, making sure each bite will get a piece.

Cheese it up:

Sprinkle both the mozzarella and smoked gouda evenly so every slice gets that perfect cheese coverage.

Scatter the onions:

Distribute the red onion slices across the top for those little bursts of sharp flavor throughout.

Bake to perfection:

Slide into the hot oven for 12 to 15 minutes until the crust is golden and the cheese is bubbling with those gorgeous brown spots.

Finish with flair:

Drizzle extra BBQ sauce over the hot pizza and sprinkle with fresh cilantro before slicing.

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This pizza has become my go-to when friends drop by unexpectedly because I almost always have the ingredients on hand. Something magical happens when people walk through the door and smell that barbecue aroma drifting from the kitchen.

Making It Your Own

I have experimented with so many variations over the years. Sometimes I add sliced red bell peppers for sweetness, or fresh jalapeños when my brother comes over and demands everything be spicy. Pineapple surprisingly works if you are feeling adventurous, though I will admit that is controversial in my household.

Pairing Suggestions

A cold lager or pilsner cuts through the richness beautifully, and I have also discovered that a chilled glass of dry rosé creates this lovely contrast with the smoky flavors. On game days, I serve this alongside a simple green salad with vinaigrette to balance out the meal.

Make Ahead Strategy

You can grill the chicken and slice the onions up to two days in advance, which makes weeknight pizza night totally doable. I sometimes even portion out the cheese blend and keep it in a container in the fridge so everything is ready to assemble.

• Preheat your oven while you assemble for the fastest route to dinner
• Keep a rotisserie chicken handy for the quickest weeknight version
• Let the pizza rest for 3 minutes after baking so the cheese sets slightly for cleaner slices

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There is something deeply satisfying about making restaurant style pizza at home while your family waits impatiently at the counter. Hope this becomes a Friday night staple in your kitchen too.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or slice the meat and distribute it evenly over the barbecue sauce layer.

→ What type of barbecue sauce works best?

Choose a smoky, tangy barbecue sauce that isn't too sweet. Kansas City or Texas-style sauces complement the chicken and cheese flavors beautifully.

→ Can I make this pizza spicy?

Absolutely. Add sliced jalapeños with the red onions or use a spicy barbecue sauce. A dash of cayenne pepper in the sauce also adds heat.

→ Do I need a pizza stone?

A pizza stone creates a crispier crust, but a baking sheet works well too. If using a stone, preheat it in the oven for at least 30 minutes before baking.

→ Can I freeze the assembled pizza before baking?

Yes, assemble the pizza on parchment paper, wrap tightly in plastic, and freeze for up to 2 months. Bake directly from frozen, adding 3-5 minutes to the cooking time.

→ What wine pairs well with this pizza?

A crisp lager complements the smoky flavors, while chilled rosé cuts through the richness of the cheese and barbecue sauce.