Chicken BBQ Pizza

There's something about the smell of barbecue that pulls people into the kitchen without them even realizing it. I discovered this pizza on a lazy Saturday afternoon when I had leftover grilled chicken and half a bottle of barbecue sauce staring at me from the fridge. Instead of the usual sandwich route, I grabbed some pizza dough and thought, why not? Twenty minutes later, my kitchen was filled with the most irresistible aroma of smoky, caramelized cheese and tangy sauce, and suddenly the whole house wanted to know what I was making.

The first time I served this to friends, someone actually paused mid-slice and asked if I'd made the dough from scratch. I hadn't, but watching their faces light up as they bit into that crispy crust and tasted the charred edges made me feel like a proper pizzaiolo. One friend went back for thirds and admitted she'd never thought to put barbecue sauce on pizza before that night.

Ingredients

• Prepared pizza dough (250–300 g): Using store-bought saves you time without sacrificing flavor, though you want it to feel alive and slightly springy, not stiff from the cold.
• Barbecue sauce (1/2 cup, plus extra): This is your flavor anchor, so choose one you actually love tasting straight from the spoon—tangy, smoky, or sweet, whatever speaks to you.
• Grilled chicken breast (about 200 g, sliced): If you have the time to grill it fresh, the flavor difference is noticeable, but rotisserie chicken works beautifully when life gets busy.
• Red onion (1/2 small, thinly sliced): The sharpness cuts through the richness and adds a little color and texture that makes each bite interesting.
• Shredded mozzarella (1 1/2 cups): The workhorse cheese that melts and browns, creating those little crispy bubbles you'll chase with your fork.
• Smoked gouda or cheddar (1/2 cup): This adds depth and a subtle smokiness that echoes the barbecue theme without overpowering anything.
• Fresh cilantro (2 tablespoons, optional): A whisper of brightness at the end that makes the whole thing feel intentional and bright.

Instructions

Heat your stage:

Get that oven screaming hot to 230°C (450°F) and if you have a pizza stone, let it preheat too—it's the secret to a crispy bottom crust. The hot surface under your pizza makes all the difference.

Stretch and place:

Roll or stretch your dough into a 30 cm round on a floured surface, then transfer it to your parchment-lined baking sheet or pizza peel. Take your time here; you want an even thickness so everything cooks at the same pace.

Sauce it up:

Spread the barbecue sauce evenly over your dough, leaving a small border so you have that golden frame of crust around the edges. Don't be shy—this is your flavor foundation.

Layer the chicken:

Scatter your sliced grilled chicken across the sauce, trying to distribute it so every slice gets some protein. Uneven coverage means some bites are loaded and others are bare, so take a breath and spread it thoughtfully.

Cheese blanket:

Sprinkle the mozzarella first, then the smoked gouda, covering everything evenly. The combination of cheeses is what makes this taste restaurant-quality instead of just okay.

Red onion finish:

Scatter your thin red onion slices on top and slide the whole thing into that blazing hot oven. You're aiming for 12–15 minutes, watching until the crust is golden and the cheese has those little browned, bubbly spots.

The final touch:

Pull it out, drizzle with extra barbecue sauce while it's hot, and if you're using cilantro, sprinkle it over now. Slice and serve while everything is still warm and the cheese is still cooperating.

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The moment this pizza became something more than dinner was when my neighbor caught the smell drifting over the fence and wandered over mid-bite. We ended up sitting on the back steps in the evening light, sharing slices and talking about nothing important, and I realized that food like this—unpretentious, built quickly from good ingredients—has a way of creating those small, perfect moments.

Why Grilled Chicken Works Best

Grilled chicken brings a subtle char and smokiness that echoes the barbecue sauce instead of fighting it. If you're making the dough from scratch, that's the moment to grill your chicken, so everything comes together at the same time. Even a quick pan-sear in a hot skillet gives you better flavor than cold, pre-cooked chicken, and it only takes five minutes.

Cheese: The Smoky Note

The gouda or cheddar isn't just there for show—it's actually doing heavy lifting in the flavor department. That smokiness in the cheese mirrors the barbecue sauce and creates a deeper, more interesting taste profile than mozzarella alone could ever achieve. It's the kind of detail that separates a pizza you make at home from one that tastes a little bit special.

Variations and Pairings

Once you get comfortable with the basic version, the door opens to endless tweaks. Some people add jalapeños for heat, some scatter caramelized onions instead of raw ones, and a few adventurous friends have even tried adding crispy bacon. Serve it with a cold lager, a crisp rosé, or even an iced tea on a hot day, and you've got something that feels effortless and right.

• Try crispy bacon crumbles scattered on top for extra texture and savory depth.
• A drizzle of ranch dressing after baking sounds strange but somehow works beautifully with the barbecue flavors.
• If you have smoked paprika in your spice cabinet, a tiny pinch on the chicken layer adds another whisper of smoke.

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This pizza is proof that sometimes the best meals come from looking at what's already in your kitchen and trusting your instincts. It's simple enough to throw together on a Tuesday, but tasty enough to feel like a win.