Chicken BBQ Pizza (Printable)

A smoky, savory pizza with barbecue sauce, grilled chicken, red onion, and melted cheese baked to perfection.

# Ingredient List:

→ Dough

01 - 1 prepared pizza dough (8.8–10.5 oz)

→ Sauce

02 - 1/2 cup barbecue sauce (4 fl oz), plus additional for drizzling

→ Chicken

03 - 1 large grilled chicken breast, sliced (7 oz)

→ Vegetables

04 - 1/2 small red onion, thinly sliced

→ Cheese

05 - 1 1/2 cups shredded mozzarella cheese (5.3 oz)
06 - 1/2 cup shredded smoked gouda or cheddar cheese (1.75 oz)

→ Garnish

07 - 2 tablespoons chopped fresh cilantro (optional)

# Directions:

01 - Set the oven temperature to 450°F and place a pizza stone inside if available to heat.
02 - Roll or stretch the pizza dough into a 12-inch round on a floured surface, then transfer it to a parchment-lined baking sheet or pizza peel.
03 - Evenly spread 1/2 cup of barbecue sauce over the dough, leaving a small border for the crust.
04 - Distribute the grilled chicken slices evenly atop the barbecue sauce.
05 - Sprinkle shredded mozzarella and smoked gouda (or cheddar) cheeses evenly over the chicken.
06 - Scatter thinly sliced red onions over the cheese layer.
07 - Place the pizza in the oven and bake for 12 to 15 minutes, or until the crust turns golden and the cheese bubbles with slight browning.
08 - Remove from oven, drizzle with extra barbecue sauce, sprinkle chopped cilantro if desired, slice, and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering delivery, with minimal hands-on time.
  • The combination of smoky barbecue and melted cheese hits that perfect sweet-and-savory note everyone craves.
  • You can make it fancy enough for guests or casual enough for a weeknight dinner.
02 -
  • Room-temperature or slightly cool sauce spreads evenly without dragging your dough around—cold sauce straight from the fridge will tear your crust.
  • If your oven runs hot, keep an eye on that crust after 12 minutes because the difference between golden and burnt is about 90 seconds.
03 -
  • Let your dough come to room temperature before stretching—it'll be easier to work with and won't snap back at you like a stubborn rubber band.
  • If you can't find smoked gouda, don't panic; smoked cheddar or even a good provolone adds the complexity you're after without the fancy grocery store hunt.
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