Chicken BBQ Pizza

The smell of barbecue sauce hitting a hot crust still takes me back to Friday nights when my roommate would experiment with pizza toppings after our shifts at the restaurant. We thought we were so creative putting BBQ sauce on dough instead of tomato, and honestly, we were onto something magical.

Last summer I made this for my nieces who claimed they hated barbecue sauce on anything but ribs. One skeptical bite later and they were fighting over the last slice, asking why I never made this good pizza before. Kids keep you humble like that.

Ingredients

• Pizza dough: Store bought works perfectly here, but let it come to room temperature for easier stretching
• Barbecue sauce: Choose a sauce you really enjoy eating straight from the bottle since the flavor shines through
• Grilled chicken breast: Rotisserie chicken saves time, but freshly grilled adds that charred depth worth the extra effort
• Red onion: Thin slices become sweet and mellow when baked, cutting through the rich cheese
• Mozzarella cheese: Provides the classic melt and stretch we all crave on good pizza
• Smoked gouda or cheddar: This is the secret ingredient that adds actual smoky flavor beyond just the sauce
• Fresh cilantro: Brightens everything up and adds a fresh pop against all the rich, cooked flavors

Instructions

Get your oven screaming hot:

Crank that oven to 230°C (450°F) and if you have a pizza stone, let it heat up too. A hot oven equals crispy crust, which is nonnegotiable.

Stretch your dough like you mean it:

On a floured surface, work the dough into a 30 cm round, then transfer it to parchment paper. Do not stress about perfect circles, rustic looks better anyway.

Sauce it up:

Spread that barbecue sauce right to the edges, leaving just a tiny border for the crust to puff up golden and beautiful.

Layer on the goodness:

Scatter your sliced chicken first, then both cheeses, and finish with those red onion rings on top so they caramelize beautifully.

Bake until bubbly:

Slide that pizza into the hot oven and let it go for 12 to 15 minutes until the crust turns golden and the cheese is bubbling with those gorgeous browned spots.

Finish with flair:

Hit it with an extra drizzle of barbecue sauce and scatter fresh cilantro over the top before slicing into it hot.

Save

This recipe became my go to for new neighbors, potlucks, and nights when comfort food is the only thing that will fix everything. Something about smoky, cheesy, barbecue goodness just makes people gather around the kitchen counter.

Making It Ahead

Grill the chicken and slice the onions up to two days before, then store them in airtight containers in the refrigerator. The dough can thaw in the fridge overnight so it is ready to stretch when you walk in the door hungry.

Saucing Strategy

Some barbecue sauces are sweeter than others, so taste yours before spreading. If it is too sweet, a splash of cider vinegar cuts right through. You want tangy and smoky, not dessert on a crust.

Perfect Pairings

A crisp lager cuts through the richness, or go with chilled rosé if you want something lighter. The cold bubbles and cold wine both balance that hot, smoky cheese like they were made for each other.

• A simple green salad with vinaigrette balances all the richness
• Corn on the cob with butter makes it feel like summer indoors
• Keep extra napkins nearby because this gets gloriously messy

Save

There is something deeply satisfying about transforming simple ingredients into a pizza that makes people close their eyes and say wow after that first bite.

Recipe Questions & Answers

→ 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 temperature should I bake this at?

Bake at 230°C (450°F) for 12-15 minutes until the crust turns golden and cheese becomes bubbly with slight browning.

→ Can I make this spicier?

Absolutely. Add sliced jalapeños with the red onions, or use a spicy barbecue sauce. Red pepper flakes sprinkled on top also add heat.

→ Do I need a pizza stone?

A pizza stone helps create a crispier crust, but a standard baking sheet lined with parchment works perfectly fine for this version.

→ How should I store leftovers?

Keep slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 5-7 minutes to restore crispiness.