Chicken BBQ Pizza (Printable Version)

Smoky grilled chicken layered with tangy barbecue sauce, red onions, and melted cheese on a golden crust.

# Ingredient List:

→ Dough

01 - 1 prepared pizza dough (approximately 8.8 to 10.5 ounces)

→ Sauce

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

→ Chicken

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

→ Vegetables

04 - 1/2 small red onion, thinly sliced

→ Cheese

05 - 1 1/2 cups shredded mozzarella cheese (approximately 5.3 ounces)
06 - 1/2 cup shredded smoked Gouda or cheddar cheese (approximately 1.8 ounces)

→ Garnish

07 - 2 tablespoons chopped fresh cilantro (optional)

# Steps:

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

# Expert Advice:

01 -
  • It's ridiculously fast but tastes like you actually planned ahead and grilled something special.
  • That combo of smoky gouda and barbecue sauce feels indulgent without being fussy.
  • Leftover slices taste just as good cold the next day, which is rare for pizza.
02 -
  • Don't skimp on the heat—a lukewarm oven will give you a soft, doughy crust instead of the crispy base you're after.
  • Slice your chicken and onion thin before assembly; thick chunks cook unevenly and can throw off the balance of flavors.
  • If your barbecue sauce is too thick, thin it slightly with a splash of water so it spreads evenly without pulling the dough around.
03 -
  • Let your dough come to room temperature for 10–15 minutes before stretching—it's way more forgiving and less likely to snap back at you.
  • If your barbecue sauce is a brand you've never used before, taste it straight from the bottle first; some are sweeter or tangier than others, and knowing that affects how much you use.
Return