Chicken BBQ Pizza (Printable)

Smoky pizza with barbecue sauce, grilled chicken, onions, and melted cheese baked until golden and bubbly.

# What You Need:

→ Dough

01 - 1 prepared pizza dough (approximately 9–10 ounces)

→ Sauce

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

→ Chicken

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

→ Vegetables

04 - 1/2 small red onion, thinly sliced

→ Cheese

05 - 1 1/2 cups shredded mozzarella cheese (approximately 5 ounces)
06 - 1/2 cup shredded smoked gouda or cheddar cheese (approximately 2 ounces)

→ Garnish

07 - 2 tablespoons chopped fresh cilantro (optional)

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The combination of smoky gouda and tangy barbecue sauce creates this incredible sweet and savory balance that keeps you coming back for slice after slice
  • It comes together in under 40 minutes but tastes like something from a wood fired restaurant especially when you let that crust get properly golden
02 -
  • Do not overload the sauce because too much will make the crust soggy in the middle and you want that bottom crisp
  • A pizza stone or preheated baking sheet makes such a difference in getting that restaurant style crunch on the bottom crust
03 -
  • Let your dough come to room temperature for 20 minutes before stretching because cold dough fights back and springs up while you are trying to shape it
  • A light dusting of cornmeal on your baking sheet gives the bottom crust this amazing crunch and makes sliding the pizza around so much easier
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