Chicken BBQ Pizza

The first time I made barbecue chicken pizza, I was skeptical about how the flavors would come together. Something about sweet tangy sauce and savory cheese seemed like it might compete instead of complement. But the moment that smoky gouda hit the hot crust and the red onions started to caramelize in the oven, my doubts vanished completely. Now it is one of those Friday night dinners everyone starts requesting around Wednesday.

Last summer I made this for a group of friends who were skeptical about barbecue sauce on pizza. By the time the second pie came out of the oven, everyone was gathered around the counter waiting for slices. The red onions mellow out perfectly in the heat and that little drizzle of extra sauce at the end makes all the difference between good and absolutely cant stop eating it.

Ingredients

• Pizza dough: A good prepared dough saves so much time and bakes up beautifully crispy on the edges while staying tender in the middle
• Barbecue sauce: Pick your favorite brand here because the flavor really shines through and you will want extra for that finishing drizzle
• Grilled chicken breast: Grill it ahead of time or grab a rotisserie chicken just make sure it is sliced thin so every bite gets some protein
• Red onion: Thinly sliced these add just enough sharpness to cut through all that rich cheese and sweet sauce
• Mozzarella and smoked gouda: The mozzarella gives you that classic stretch while the gouda brings this incredible smokiness that makes the pizza taste restaurant quality
• Fresh cilantro: Optional but that bright herbal pop on top really wakes everything up when the pizza comes hot out of the oven

Instructions

Get your oven seriously hot:

Crank that oven to 230°C (450°F) and if you have a pizza stone get it in there now because a screaming hot surface is what makes restaurant style crust happen

Prep your dough:

Stretch or roll that dough into about a 30 cm round on a floured surface then slide it onto parchment paper or a pizza peel

Layer on the sauce:

Spread that barbecue sauce all the way to the edges but leave yourself a little border for the crust to puff up golden

Add your toppings:

Scatter the sliced chicken first then cover with both cheeses and finish with those red onion slices all over the top

Bake until bubbly:

Slide that pizza into the hot oven and let it go for 12 to 15 minutes until the crust is deep golden and the cheese is bubbling with brown spots

Finish with flair:

Hit it with one last drizzle of barbecue sauce and scatter fresh cilantro on top before slicing and serving while it is still hot

Save

This pizza has become my go to when I want something that feels indulgent but still comes together fast enough for a weeknight dinner. The way the smoke from the gouda plays with the sweet barbecue sauce is just magic.

Making It Your Own

Sometimes I throw on sliced jalapeños if I want extra heat or swap in sharp cheddar when I am craving something bolder. The beauty of this recipe is how well it adapts to whatever you have in the fridge while still delivering that smoky barbecue flavor everyone loves.

Perfect Pairings

A crisp cold lager cuts right through the richness of all that cheese and sauce while a chilled rosé brings out the sweetness of the barbecue. I have also served it with a simple green salad dressed with vinaigrette to balance out the hearty slices.

Leftover Secrets

If you somehow have leftovers they reheat beautifully in a hot oven or even a toaster oven. I never microwave pizza because that steam makes the crust soggy and nobody wants that. A quick 5 minutes at 200°C brings back all that crispy cheesy magic.

• Store slices in the fridge for up to 3 days wrapped tight
• Reheat at 200°C for about 5 minutes until hot and crisp again
• Freeze unbaked pizzas wrapped in plastic for up to a month

Save

There is something so satisfying about pulling a bubbling golden pizza out of the oven and watching everyone gather around. This recipe delivers that restaurant experience right in your own kitchen with way less effort than you would expect.

Recipe FAQ

→ Can I use rotisserie chicken instead of grilling fresh chicken?

Yes, rotisserie chicken works perfectly as a convenient substitute. Simply shred or slice the meat and distribute evenly over the barbecue sauce layer.

→ What type of cheese works best for this pizza?

The combination of mozzarella for melt and smoked gouda creates the perfect balance. Cheddar makes an excellent alternative to smoked gouda if needed.

→ How do I prevent the crust from getting soggy?

Preheat your oven thoroughly and consider using a pizza stone. Avoid overloading with sauce, and bake at high temperature (230°C/450°F) until the bottom is golden and crisp.

→ Can I make this pizza spicy?

Absolutely. Add sliced jalapeños along with the red onions before baking, or use a spicy barbecue sauce to increase the heat level to your preference.

→ What should I serve with chicken BBQ pizza?

A crisp green salad with vinaigrette balances the richness. For beverages, cold lager, chilled rosé, or even a cola complement the smoky barbecue flavors beautifully.