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
Scale
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
