Chicken BBQ Pizza (Printer Friendly)

Smoky BBQ chicken pizza with grilled chicken breast, tangy sauce, red onions, and melted mozzarella and smoked gouda cheese.

# What You Need:

→ Dough

01 - 1 prepared pizza dough (approximately 9–11 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

# How to Make It:

01 - Preheat 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 of the cheese.
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 combination of tangy barbecue sauce and smoked gouda creates this incredible depth of flavor that tastes like it came from a restaurant kitchen
  • It comes together in under 40 minutes but tastes like you spent all day planning it
  • Leftovers actually reheat beautifully, though they rarely last long enough to test that theory
02 -
  • Cold dough will fight back every time you try to stretch it, so let it sit out while you prep everything else
  • Do not overload the sauce or the crust will get soggy in the middle
  • A pizza stone makes a noticeable difference in crust texture, but a baking sheet works perfectly fine
03 -
  • Rotisserie chicken works perfectly here and saves you about 15 minutes of prep time
  • Use a pizza peel if you have one, it makes transferring to the oven so much easier
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