BBQ Chicken Pizza

Name: BBQ Chicken Pizza
Prep time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 450 g pizza dough (store-bought or homemade, at room temperature); 250 g chicken breast (boneless, skinless, cut into 1/2-inch cubes); 0.75 cup bbq sauce (divided, use your favorite brand); 2 cup mozzarella cheese (shredded, low-moisture); 0.5 cup smoked gouda cheese (shredded); 0.5 pcs red onion (medium, thinly sliced); 1 tbsp olive oil (for brushing the crust); 1 pinch garlic powder; 1 pinch salt (for seasoning the chicken); 1 pinch black pepper; 2 tbsp cilantro (fresh, chopped, for garnish); 1 tbsp cornmeal (for dusting the pan or pizza stone)

RATING

4.6/5(187)

TASTE SCORE

9/10

A smoky, tangy, and cheesy pizza loaded with tender chicken, red onions, and sweet barbecue sauce. This homemade version beats delivery and is ready in under 30 minutes, making it perfect for pizza night or game day.

PREP

15m

COOK

SERVES

1 SLICE

371 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Preheat the oven and prep the pan.
1.Place a baking sheet or pizza stone on the middle rack and preheat the oven to 475°F (245°C).
2.Dust a piece of parchment paper or a pizza peel with the cornmeal.
saute · ~7 min
Cook the chicken.
1.Heat a large skillet over medium-high heat and add a light drizzle of oil if needed.
2.Add the cubed chicken breast, season with salt, pepper, and garlic powder.
3.Cook until golden and cooked through, about 6-7 minutes, stirring occasionally.
4.Stir in 1/4 cup of the bbq sauce, toss to coat, and remove from heat.
TIPDon't overcrowd the pan — the chicken should sear, not steam.
prep · ~3 min
Stretch the dough.
1.Place the room-temperature pizza dough on a lightly floured surface.
2.Gently stretch and press it into a 12-inch round circle, keeping the edges slightly thicker for the crust.
3.Transfer the dough to the prepared parchment paper or peel.
TIPLet the dough rest 10 minutes if it keeps shrinking back — cold gluten is tight.
assemble · ~2 min
Assemble the pizza.
1.Spread the remaining 1/2 cup bbq sauce evenly over the dough, leaving a 1-inch border for the crust.
2.Sprinkle the mozzarella and smoked gouda cheeses evenly over the sauce.
3.Distribute the bbq chicken cubes and sliced red onion across the cheese.
bake · ~15 min
Bake until bubbly and golden.
1.Slide the pizza (still on parchment) onto the preheated baking sheet or stone.
2.Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
3.Brush the hot crust edges with olive oil for a glossy finish.
TIPUse the middle rack so the bottom gets crisp without the cheese burning.
garnish · ~2 min
Finish and serve.
1.Let the pizza cool on a wire rack for 2 minutes so the cheese sets slightly.
2.Sprinkle with fresh chopped cilantro, slice into 8 pieces, and serve hot.
TIPA wire rack keeps the crust from steaming and getting soggy on the bottom.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Bring the pizza dough to room temperature for 30 minutes before stretching — it will relax and resist less.
2
Don't skip the cornmeal on the peel or parchment; it prevents sticking and adds a subtle crunch to the crust.
3
Sear the chicken in a single layer in the skillet to get a deep golden crust, not gray meat.
4
Reserve a drizzle of BBQ sauce to finish the baked pizza for a final hit of sweet tangy flavor.
5
Let the pizza rest on a wire rack for at least 2 minutes after baking so the cheese sets and slices cleanly.
6
Use low-moisture mozzarella — fresh mozzarella releases too much liquid and makes the crust soggy.

RECIPE VARIATIONS