Chicken BBQ Pizza

There's something about the smell of barbecue sauce hitting a hot pizza stone that just stops you mid-breath. My sister brought this to a backyard gathering years ago, and I watched people's faces light up the moment they bit into that smoky, tangy crust with the grilled chicken tucked underneath melted cheese. It wasn't fancy or complicated, but it became the pizza we've made countless times since, always with that same slightly chaotic energy of trying to get the toppings balanced just right before it goes into the oven.

I remember making this for my roommate on a random Tuesday when she came home stressed from work, and she sat down at the kitchen counter with a slice before even taking off her jacket. She just closed her eyes and ate in silence for a minute, and I knew then this pizza was doing something right. Sometimes the best cooking moments aren't about impressing anyone—they're just about showing up with something warm and honest.

Ingredients

• Pizza dough (1 prepared, about 250–300 g): Having this pre-made saves the whole project from becoming a three-hour ordeal; use it straight from the fridge or let it come to room temperature for easier stretching.
• Barbecue sauce (1/2 cup, plus extra for drizzling): This is your flavor backbone, so pick one you actually enjoy eating straight from the jar—it makes all the difference.
• Grilled chicken breast (1 large, about 200 g, sliced): Whether you grill it fresh or grab rotisserie chicken, make sure it's sliced thin so it doesn't overpower each bite.
• Red onion (1/2 small, thinly sliced): Slice it thin to let it soften slightly in the oven's heat; it adds sharpness that cuts through the sweetness of the sauce.
• Mozzarella cheese (1 1/2 cups, shredded): The workhorse that melts and bubbles; don't skip this one.
• Smoked gouda or cheddar (1/2 cup, shredded): This is where the real personality comes in—it adds a depth that plain mozzarella can't touch.
• Fresh cilantro (2 tablespoons chopped, optional): A handful scattered at the end wakes everything up with brightness and a hint of herbal freshness.

Instructions

Get your oven roaring hot:

Preheat to 230°C (450°F) at least 15 minutes before you start, and if you have a pizza stone, let it heat up in there too. A hot surface is non-negotiable for that crispy, golden crust.

Stretch and settle the dough:

Roll or stretch your dough on a floured surface into a rough 30 cm round, then transfer it to a parchment-lined baking sheet or pizza peel. Don't stress if it's not perfect—imperfect crusts have character.

Spread the barbecue foundation:

Use the back of a spoon to spread the barbecue sauce evenly across the dough, leaving a thin border all around for the crust to puff up. The sauce should coat it generously but not leave puddles.

Layer the chicken evenly:

Distribute your sliced grilled chicken across the sauce in an even layer so every slice gets some protein and every bite feels balanced.

Add the cheese mix:

Sprinkle the mozzarella first, then scatter the smoked gouda or cheddar on top. The combination of these two is what makes it sing.

Finish with red onion:

Scatter your thinly sliced onion across the top—it'll soften and mellow out as it bakes.

Bake until it's golden and bubbly:

Transfer to the oven and bake for 12–15 minutes, watching until the crust turns golden and the cheese is bubbly with a few brown spots. Those brown spots mean caramelization, which means flavor.

Final touches:

Pull it from the oven, drizzle with a little extra barbecue sauce if you're feeling it, and scatter the cilantro over the top for a fresh contrast.

Slice and serve while it's warm:

Let it cool for just a minute so the cheese sets slightly, then slice, serve, and watch people reach for seconds immediately.

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The first time I made this for a dinner party, I worried it felt too casual, too simple for guests. But watching a table full of people keep coming back for another slice, still talking and laughing between bites, I realized that was exactly the point. This pizza isn't trying to be fancy—it's just trying to be really, really good.

Why This Combo Works

Barbecue and pizza seem like they shouldn't work together, but they absolutely do. The tanginess of the sauce plays off the richness of two cheeses, while the grilled chicken brings smokiness that ties everything together. The red onion cuts through it all with a sharp, fresh note that keeps your palate happy through slice after slice. It's not overthinking things—it's just understanding that a few good ingredients, layered thoughtfully, are all you need.

The Rotisserie Shortcut

Honestly, there's no shame in grabbing a rotisserie chicken instead of grilling your own. I've done it more times than I've actually fired up the grill, and the pizza tastes nearly identical. Just shred or slice it thinly, and you've saved yourself 20 minutes of active cooking time. This is the kind of recipe that rewards shortcuts—use them without guilt.

Make It Your Own

Once you nail the basic version, it's hard not to start experimenting. I've added jalapeños for heat, crispy bacon for smokiness, and even fresh pineapple when I was feeling adventurous. The framework is solid enough to handle variations without falling apart. Your kitchen, your rules.

• Try sliced jalapeños scattered between the chicken and cheese for a spicy kick that pairs unexpectedly well with the barbecue sauce.
• A handful of crispy bacon crumbles adds another layer of smokiness and makes people forget they're eating pizza and not actual barbecue.
• If you want something unexpected, thin-sliced red bell peppers add sweetness and a bit of color without changing the fundamental character of the dish.

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This is the kind of pizza that turns an ordinary evening into something worth remembering, without any fuss or pretense. Make it and feed the people you care about.

Recipe FAQs

→ How do I get the chicken smoky flavor?

Grill the chicken breast until charred edges form, enhancing the natural smoky taste before topping.

→ Can I use a different cheese combination?

Yes, mozzarella pairs well with smoked gouda or cheddar, but feel free to experiment with your favorites.

→ What type of barbecue sauce works best?

Choose a tangy and slightly sweet barbecue sauce to complement the grilled chicken and balance flavors.

→ How to achieve a crispy crust?

Preheat the oven thoroughly to 230°C and bake on a pizza stone or baking sheet for a crunchy base.

→ Can I add extra toppings?

Adding sliced jalapeños or fresh cilantro enhances spice and freshness without overpowering the dish.