I discovered this BBQ Chicken Pizza recipe on Sally’s Baking Addiction. It features a crisp, chewy homemade crust topped with tangy barbecue sauce, shredded chicken, two types of melty cheese, red onion, and fresh cilantro. It’s hearty, flavorful, and much better than delivery.
Why I’ll Love This Recipe
I adore how the sweet and smoky BBQ sauce pairs perfectly with smoky gouda and classic mozzarella. Using pre-cooked chicken tossed in sauce means every bite stays moist. The red onion brings a nice bite, and the cilantro adds freshness—making this a pizza I crave again and again.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 batch homemade pizza dough (or 1 lb store‑bought)
Olive oil, for brushing
Cornmeal, for dusting
Barbecue sauce
Pre-cooked shredded chicken
Mozzarella cheese, shredded
Smoked gouda cheese, shredded
Red onion, thinly sliced
Fresh cilantro, chopped for garnish
directions
-
I top a greased pizza pan (lightly dusted with cornmeal) with rolled-out dough about ½″ thick.
-
I brush the dough with olive oil, then spread about ⅓ cup BBQ sauce evenly across the surface.
-
I toss about 1 cup of cooked chicken in BBQ sauce, then distribute it evenly over the dough.
-
I sprinkle shredded mozzarella and smoked gouda over the chicken, followed by thin slices of red onion.
-
I bake in a hot oven (about 475 °F / 246 °C) for 14–15 minutes, until the crust edges are golden and the cheese is bubbly.
-
Once out of the oven, I scatter fresh cilantro over the top before slicing and serving.
Servings and timing
This recipe yields one 12-inch pizza, serving about 4 people. Total time is approximately 2 hours 25 minutes—including 2 hours 10 minutes for dough rising (if making homemade) plus 15 minutes to bake.
Variations
-
I sometimes use store-bought dough to save time, or freeze half of the homemade dough for later.
-
If I don’t have smoked gouda, I simply use extra mozzarella or swap in fontina.
-
I’ll sometimes add jalapeño slices or even pineapple for a spicy or sweet twist.
-
I also enjoy substituting fresh basil if I prefer it over cilantro.
storage/reheating
I store leftover pizza wrapped tightly or in an airtight container in the fridge for up to 5 days. To reheat, I place slices on a baking sheet in a preheated oven until warmed and crisp. The extra crust stays chewy and fresh.
FAQs
What if I don’t want to make my own dough?
I sometimes use store-bought dough—it still tastes great and saves about 2 hours prep time. Freezing half of homemade dough is a smart shortcut too.
Can I use shredded rotisserie chicken?
Yes! I often use rotisserie chicken tossed in BBQ sauce—it’s fast, flavorful, and stays juicy on the pizza.
Is smoked gouda necessary?
It adds smoky richness, but mozzarella alone works well. You can also swap in fontina, cheddar, or provolone.
Can I make this pizza vegetarian?
Absolutely—I swap chicken for BBQ jackfruit, tempeh, or a plant-based chicken substitute, and it remains delicious.
How do I keep the crust from getting soggy?
Brushing olive oil and using cornmeal under the dough helps crisp the base. I also avoiding piling toppings too thickly so the crust stays crisp underneath.
Conclusion
I find this Homemade BBQ Chicken Pizza to be a total winner—combining smoky BBQ, savory cheese, and fresh toppings on a crisp crust. Whether I make the dough from scratch or use store-bought, it always feels more vibrant and satisfying than delivery. It’s become one of my favorite pizza nights at home.
Print
Homemade BBQ Chicken Pizza
- Total Time: 27 minutes
- Yield: 8 slices (about 1 slice per person, or 4–6 servings depending on appetite)
Description
A crowd-pleasing pizza with tender BBQ chicken, melty cheese, tangy sauce, and fresh spring onions—perfect for nights when you want a delicious homemade twist on a classic favorite.
Ingredients
1 prepared pizza dough (store-bought or homemade, enough for a 12-inch crust)
1 cup cooked chicken, shredded or diced (rotisserie chicken works great)
½ cup BBQ sauce, plus extra for drizzling
1 cup shredded mozzarella cheese
½ cup shredded smoked gouda or cheddar cheese
¼ cup red onion, thinly sliced
2 tablespoons chopped fresh cilantro or parsley (optional garnish)
2–3 tablespoons sliced green onions (scallions)
Instructions
Preheat oven to 475 °F (245 °C), with pizza stone or baking sheet inside to heat.
In a bowl, toss the cooked chicken with ½ cup BBQ sauce until well coated.
Roll or stretch pizza dough to a 12-inch round and transfer to a lightly floured pizza peel or parchment-lined baking sheet.
Spread a thin layer of BBQ sauce over the dough, leaving a small border for the crust.
Evenly distribute the sauced chicken across the pizza. Sprinkle with sliced red onion.
Top with shredded mozzarella and smoked gouda (or cheddar).
Slide the pizza onto the preheated stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and cheese is bubbling.
Remove from oven and let rest for a couple of minutes. Drizzle with more BBQ sauce if desired.
Garnish with green onions and chopped cilantro or parsley before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main course
