If you’re anything like me and love a good pizza night at home, you’re going to be head-over-heels for this BBQ Chicken Pizza with Smoked Gouda Recipe. It combines tangy barbecue sauce, tender chicken, and that amazing smoky flavor from gouda cheese all topped on a homemade crust (or store-bought if time’s tight). Trust me, it’s one of those recipes that makes everyone ask for seconds — and it’s surprisingly simple to make. Stick with me and I’ll walk you through everything to nail it perfectly!
Why You’ll Love This Recipe
- Flavor-packed combo: The smoky gouda and BBQ sauce blend is an irresistible duo that elevates traditional pizza.
- Customizable and easy: Whether you use homemade or store-bought dough, this recipe adapts to your schedule and tastes.
- Crunchy crust with a soft interior: A sprinkle of cornmeal and a well-rested dough make every bite perfect.
- Perfect weeknight or weekend meal: Simple steps that yield impressive results, making dinner feel special any night.
Ingredients You’ll Need
The beauty of this BBQ Chicken Pizza with Smoked Gouda Recipe lies in its straightforward ingredient list, where each factor plays a distinct role. I always recommend fresh, good-quality chicken and a BBQ sauce you love since it really defines the overall flavor.
- Pizza dough: Homemade if you have time for that fresh taste, but store-bought also works well for convenience.
- Olive oil: Used to both grease the pan and brush over the dough, helping it brown beautifully.
- Cornmeal: This little addition adds a wonderful crunch to the crust and prevents sticking.
- Barbecue sauce: Choose your favorite style—sweet, smoky, or spicy—for the perfect base flavor.
- Cooked chicken: You can use leftover roasted chicken or cook and shred a breast just for this pizza.
- Mozzarella cheese: Classic and melty, mozzarella balances the smoky gouda and BBQ perfectly.
- Smoked gouda cheese: This is the star cheese, lending that smooth, smoky depth that makes this pizza unique.
- Red onion: Thinly sliced for a slight bite and a pop of color—it cooks just slightly so it stays crisp tender.
- Fresh cilantro or basil: Chopped and added after baking for a fresh, herbal note that brightens each slice.
Variations
I love how flexible this BBQ Chicken Pizza with Smoked Gouda Recipe is—once you get comfortable with the basics, you can easily tailor it to your preferences or occasion. Here are a few ways I’ve played around with it to keep things interesting.
- Spicy kick: I sometimes add sliced jalapeños or a pinch of cayenne to the BBQ sauce for a fiery twist that my family goes crazy for.
- Different herbs: When cilantro isn’t on hand, fresh basil or even arugula after baking adds a nice peppery freshness.
- Vegetarian option: Swap chicken for grilled veggies like mushrooms and bell peppers to still get that smoky BBQ vibe without meat.
- Cheese swaps: Try smoked cheddar or pepper jack for a different smoky depth or spiciness to the cheese blend.
How to Make BBQ Chicken Pizza with Smoked Gouda Recipe
Step 1: Prepare Your Dough and Oven
Get your pizza dough ready—whether homemade or thawed from store-bought—and preheat your oven to a steamy 475°F (246°C). I’ve learned that letting your oven heat up for at least 15-20 minutes makes a big difference in getting that perfect golden crust. If you have a pizza stone, pop it in now to really replicate that pizzeria-quality crispiness.
Step 2: Shape the Dough Perfectly
After your dough has risen, give it a gentle punch down to release air. I split mine in half and freeze one portion for a quick future pizza night—works like a charm! Lightly dust your surface and hands with flour, then shape the dough into a 12-inch circle. If it keeps snapping back, set it aside for 5-10 minutes to relax and try again. I love pinching the edges up a bit to create a natural crust “lip” that holds all those delicious toppings.
Step 3: Add the Sauce and Toppings
Spread a generous 1/3 cup of BBQ sauce evenly over the dough, leaving that crust edge clear. Toss your cooked chicken in the remaining BBQ sauce—that’s a trick I learned that helps every bite stay moist and flavorful. Distribute it across the pizza, then layer the shredded mozzarella and smoked gouda cheeses evenly. Scatter the thinly sliced red onions on top for a subtle tangy crunch.
Step 4: Bake to Perfection
Slide your pizza onto the hot stone or baking sheet and bake for about 14-15 minutes. You’ll know it’s done when the crust turns a beautiful golden brown and the cheese bubbles enticingly. During baking, push gentle dents into the dough with your fingers to reduce unwanted bubbles—this little trick really works wonders! Once finished, take it out and sprinkle with fresh cilantro or basil to brighten every bite.
Pro Tips for Making BBQ Chicken Pizza with Smoked Gouda Recipe
- Rest Your Dough: Letting the dough rest when shaping prevents it from shrinking back and makes it easier to stretch.
- Don’t Skimp on Cornmeal: It adds crunch and helps prevent sticking — I always sprinkle a little under my pizza peel or pan.
- Coat the Chicken in Sauce: Tossing the chicken in BBQ sauce keeps it juicy and flavorful instead of dry spots.
- Use a Hot Oven: A hot preheated oven or stone is key to getting that crisp crust without drying out the toppings.
How to Serve BBQ Chicken Pizza with Smoked Gouda Recipe
Garnishes
I always add a fresh sprinkle of chopped cilantro right after baking because it cuts through the richness beautifully and adds a lovely freshness. Sometimes, I swap it out for basil when I want a sweeter, aromatic touch. A few red pepper flakes on top also add a nice pop of heat if you like a bit of spice.
Side Dishes
My go-to side dishes with this pizza are a crisp green salad with lemon vinaigrette or roasted garlic Parmesan broccoli. They add that fresh vegetable crunch that balances the smoky and cheesy pizza flavors perfectly. A cold glass of iced tea or a crisp beer also pairs wonderfully.
Creative Ways to Present
For parties, I like to cut this BBQ Chicken Pizza with Smoked Gouda Recipe into smaller appetizer-sized pieces and serve it on wooden boards with extra dipping sauces like ranch or blue cheese. It turns any gathering into a casual, fun event! You could also add all toppings separately on half the pizza to please both BBQ lovers and traditional cheese fans in one go.
Make Ahead and Storage
Storing Leftovers
I tightly wrap my leftover slices in plastic wrap or place them in an airtight container and refrigerate — they keep well for up to 5 days. When I do, the pizza remains tasty and doesn’t dry out too much, especially if reheated correctly.
Freezing
You can freeze leftover pizza slices by wrapping each tightly in foil or plastic wrap and placing them in a freezer bag. When I freeze my leftover BBQ Chicken Pizza with Smoked Gouda Recipe, it maintains great flavor and texture for up to 2 months—making it perfect for quick meals later!
Reheating
To reheat, I place the pizza slices in a preheated oven at 375°F (190°C) for 8-10 minutes on a baking sheet or directly on the rack to keep the crust crisp. Avoid microwaving if possible because it makes the crust soggy and the cheese rubbery. This method brings back that fresh-out-of-the-oven feel wonderfully.
FAQs
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Can I use store-bought BBQ sauce for this recipe?
Absolutely! Using your favorite store-bought BBQ sauce works perfectly and saves time. Just pick a sauce that you enjoy eating on its own since it’ll be the main flavor layer on the pizza. You can also tweak the sauce with a bit of honey or hot sauce if you want to customize your flavor profile.
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What’s the best way to cook chicken for BBQ chicken pizza?
I find that poached or roasted chicken breast works best because it stays tender and juicy. You can even use leftover grilled chicken if you have it. Just chop or shred the meat before tossing it with BBQ sauce to keep each bite flavorful and moist.
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Can I make this pizza gluten-free?
Yes! Simply swap the pizza dough for your favorite gluten-free dough option. Just be aware that baking times or texture might differ slightly, so keep an eye on the crust as it cooks. The rest of the toppings work perfectly gluten-free.
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Why use smoked gouda instead of just mozzarella?
Smoked gouda brings a rich, smoky depth that pairs beautifully with the BBQ sauce, taking the flavor to the next level. Mozzarella adds stretchy, melty goodness and balances the boldness of gouda. Together, they create a delicious harmony that’s hard to beat!
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How do I prevent my pizza dough from shrinking when shaping?
Great question! Dough that snaps back usually means it’s too tight or cold. Let it rest covered for 5-10 minutes to relax the gluten before trying to stretch again. Using lightly floured hands and working gently also helps keep your dough cooperative.
Final Thoughts
This BBQ Chicken Pizza with Smoked Gouda Recipe is one of my absolute favorites to make when I want something comforting but special. From the ooey-gooey cheese mix to the tangy BBQ sauce and the crunchy crust, every bite feels like a little celebration. I hope you enjoy making it as much as I do—and that it becomes your go-to pizza recipe too. Give it a try, invite some friends or family, and prepare to be impressed!
Print
BBQ Chicken Pizza with Smoked Gouda Recipe
- Prep Time: 2 hr 10 min
- Cook Time: 15 min
- Total Time: 2 hr 25 min
- Yield: 1 twelve-inch pizza
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Homemade BBQ Chicken Pizza features a crispy, golden crust topped with tangy barbecue sauce, tender cooked chicken, a flavorful blend of mozzarella and smoked gouda cheeses, thinly sliced red onions, and fresh cilantro. Using either homemade or store-bought pizza dough, this easy-to-make recipe delivers a satisfying balance of smoky and fresh flavors, perfect for a delicious weeknight dinner or casual gathering.
Ingredients
Pizza Dough
- 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
Toppings
- 1/3 cup + 2 Tablespoons (130g) your favorite barbecue sauce
- 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
- 2/3 cup (70g) shredded mozzarella cheese
- 2/3 cup (70g) shredded smoked gouda cheese
- 1/2 small red onion, thinly sliced
- 1 Tablespoon chopped fresh cilantro, for topping (or use basil)
Instructions
- Prepare the Dough. Begin by preparing the pizza dough according to your homemade recipe up through step 3. If using store-bought frozen dough, ensure it is fully thawed before starting. Once ready, punch down the dough to release any air bubbles.
- Preheat the Oven. Preheat your oven to 475°F (246°C), allowing it to heat for at least 15–20 minutes. If you are using a pizza stone, place it in the oven now to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon olive oil and sprinkle cornmeal over the surface for extra crunch and flavor.
- Shape the Dough. On a lightly floured surface, gently flatten the dough into a disc using your hands or rolling pin. Place the dough on the prepared pan and stretch it into a 12-inch circle, about 1/2-inch thick, creating a raised edge or lip around the perimeter by pinching the edges. If the dough resists stretching, cover and rest it for 5–10 minutes before trying again. If using a pizza stone, place the dough on a baker’s peel dusted with cornmeal. Cover the dough lightly and let it rest while you prepare toppings.
- Prepare the Crust. Using your fingers, press dents into the dough surface to prevent bubbling. Brush the dough generously with the remaining olive oil.
- Add Sauce and Toppings. Spread 1/3 cup of the barbecue sauce evenly over the dough. Toss the cooked chicken with the remaining 2 tablespoons of barbecue sauce and scatter evenly over the pizza. Sprinkle both mozzarella and smoked gouda cheeses evenly over the chicken, then add the thinly sliced red onions on top.
- Bake the Pizza. Place the pizza in the preheated oven (on the baking sheet or pizza stone) and bake for 14–15 minutes, or until the crust turns golden brown and the cheeses are melted and bubbly.
- Finish and Serve. Remove the pizza from the oven, sprinkle with fresh chopped cilantro, slice while hot, and serve immediately. Store any leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- This pizza beautifully balances tangy BBQ sauce with smoky gouda and fresh cilantro, providing vibrant flavors.
- The dough recipe yields about 2 pounds, enough for two 12-inch pizzas; the toppings here are for one pizza.
- Freeze half of your dough for future use or double the toppings to make two pizzas.
- Store-bought dough can be used as a convenient substitute for homemade dough.
- Make sure to preheat your oven fully to achieve the best crust texture.
- Use a pizza stone if you have one for an even crispier crust.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
