Chicken BBQ Pizza

The smell of barbecue sauce hitting a hot crust still takes me back to my first apartment kitchen, where I made this on a Friday night after discovering smoked gouda at the grocery store. My roommate wandered in midway through baking, drawn by that unmistakable sweet smoky aroma, and ended up staying for dinner. We ate it straight from the cutting board while standing at the counter, too impatient to bother with plates. That impulsive pizza experiment turned into our regular weekend tradition, and Ive been tweaking it ever since.

Last summer I made this for a backyard cookout, grilling the chicken right alongside the burgers. My friend Sarah, whos sworn shes not a pizza person, went back for thirds and finally admitted she might have been wrong about that. Theres something about the smoky char from the chicken mingling with the barbecue sauce that makes people suddenly very interested in pizza night.

Ingredients

• Pizza dough: Store bought works perfectly fine, but if you can get fresh dough from a local pizzeria, the texture is noticeably better and it handles the heavier toppings without getting soggy
• Barbecue sauce: Choose a sauce you genuinely love eating straight from the bottle because that flavor really comes through, and having extra on hand for drizzling is non negotiable
• Grilled chicken breast: Season it before grilling with salt and pepper, and letting it rest before slicing keeps it juicy instead of dry
• Red onion: Thin slices are key here, and they sweeten up beautifully in the oven while adding a little crunch
• Mozzarella cheese: This creates the classic cheese pull, and shredding it yourself melts better than pre shredded bags
• Smoked gouda: The secret weapon that makes this taste like barbecue chicken pizza instead of just pizza with barbecue sauce on it
• Fresh cilantro: Adds this bright herbal pop that cuts through all the rich cheese and sauce

Instructions

Get your oven seriously hot:

Crank that oven to its highest temperature, and if you have a pizza stone, let it preheat for at least 30 minutes while you prep everything else

Prep your dough:

Stretch it gently on a floured surface, working from the center outward and letting it hang if needed, then transfer it to your peel or parchment lined sheet

Layer on the flavor:

Spread that barbecue sauce almost to the edges, then scatter your sliced chicken evenly so every slice gets some meat

Add the cheese:

Sprinkle mozzarella first for the base, then hit it with the smoked gouda for that deeper flavor

Finish with onions:

Scatter those red onion slices over the top, and dont worry about clumping, theyll spread out as they cook

Bake until bubbly:

Slide it into the oven and let it go for 12 to 15 minutes, watching for that perfect moment when the crust is golden and the cheese is bubbling with those gorgeous brown spots

The finishing touch:

Hit it with an extra drizzle of barbecue sauce and fresh cilantro right after it comes out, then give it just a couple minutes to set before slicing

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My nephew declared this better than any delivery pizza after his first slice, which is basically the highest compliment a twelve year old can give. Now whenever I visit, this is the one thing he actually requests, and Ive learned to make double because leftovers disappear fast.

Making It Your Own

Sometimes I swap in sharp cheddar instead of gouda when I want a stronger bite, and pineapple somehow works here despite the controversy if you balance it with extra red onion. Jalapeños add this incredible heat that cuts through the sweetness, and once I used pulled pork instead of grilled chicken, which was frankly life changing.

Timing Everything Right

The trick is having your chicken cooked and cooled before you start assembly, because trying to slice hot chicken while your dough is waiting is a mess Ive made too many times. I usually grill the chicken the day before and keep it in the fridge, which actually makes it easier to slice thinly.

Serving Suggestions

A cold lager or crisp rosé cuts through the richness perfectly, and a simple green salad with vinaigrette balances out all that cheese. In summer, I pair it with corn on the cob, and in winter, it goes surprisingly well with a light potato salad.

• Serve extra barbecue sauce on the side for dipping the crust
• Have red pepper flakes ready for anyone who wants more heat
• This pizza reheats surprisingly well in a skillet

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Theres something deeply satisfying about a pizza that tastes like it came from a restaurant but came together in your own kitchen. Hope it becomes your Friday night tradition too.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or slice the meat and distribute it evenly over the barbecue sauce layer.

→ What type of barbecue sauce works best?

Choose a smoky, tangy barbecue sauce with a thick consistency. Kansas City or Texas-style sauces provide excellent flavor depth and adhere well to the crust.

→ Can I make this spicy?

Absolutely. Add sliced jalapeños, red pepper flakes, or use a spicy barbecue sauce to kick up the heat level.

→ Do I need a pizza stone?

A pizza stone creates a crispier crust, but a baking sheet works well too. Preheating either option ensures the best results.

→ Can I freeze the assembled pizza before baking?

Yes, assemble the pizza on parchment paper, freeze until solid, then wrap tightly. Bake from frozen, adding 2-3 minutes to the cooking time.