Chicken BBQ Pizza

There's something about the smell of barbecue sauce hitting a hot oven that makes you feel like you're doing something right in the kitchen. I stumbled onto this chicken BBQ pizza on a lazy Friday when I had leftover grilled chicken and an inexplicable craving for pizza that wasn't quite traditional. What started as improvisation became the pizza I now make whenever I want something that feels both comforting and a little bit special. The combination of smoky sauce, tender chicken, and that perfect stretch of melted cheese turned out to be exactly what I didn't know I was missing.

I made this for a small group of friends one summer evening, and I remember standing in front of the oven watching the cheese bubble while someone told a story about their road trip that made everyone laugh. When I pulled it out golden and smoking, one of them said it looked almost too good to eat, which was exactly the compliment I needed that day. Pizza has a way of bringing people together without you having to try too hard, and this version somehow feels like both a casual dinner and something you'd be proud to serve.

Ingredients

• 1 prepared pizza dough (about 250–300 g): Store-bought dough is your shortcut to success here, and there's no shame in that—what matters is what you put on top.
• 1/2 cup (120 ml) barbecue sauce, plus extra for drizzling: Use a good quality sauce you'd actually eat on its own, since it's the backbone of this pizza's whole personality.
• 1 large chicken breast (about 200 g), grilled and sliced: If grilling feels like too much effort, rotisserie chicken from the store works perfectly and honestly tastes just as good.
• 1/2 small red onion, thinly sliced: The thin slices matter here because they soften into sweetness rather than staying raw and overpowering.
• 1 1/2 cups (150 g) shredded mozzarella cheese: This is your melting base, and shredding it yourself from a block actually makes a difference in how it browns.
• 1/2 cup (50 g) shredded smoked gouda or cheddar cheese: The smoked gouda takes this from good to memorable, but cheddar works beautifully too if that's what you have.
• 2 tablespoons chopped fresh cilantro (optional): Fresh cilantro at the end feels like a small luxury that somehow makes everything taste more intentional.

Instructions

Heat your oven and dough:

Get your oven to 230°C (450°F) and place a pizza stone inside if you have one—this gives you that crispier crust underneath. The stone radiates heat like you wouldn't believe, which is why even delivery pizzerias swear by them.

Stretch and transfer the dough:

On a floured surface, roll or stretch the dough into a 30 cm (12-inch) round, then transfer it to parchment paper or a pizza peel. If you're nervous about it tearing, just patch it up with a small piece of dough and keep going—nobody will notice once it's baked.

Spread the barbecue base:

Coat the dough with barbecue sauce, leaving a small border around the edges for the crust. You want enough sauce to flavor every bite, but not so much that it pools and makes the crust soggy.

Layer the chicken:

Distribute the sliced grilled chicken evenly across the sauce, breaking up any large pieces so you get chicken in every bite. This is where grilled chicken's smoky flavor really sings against the tangy barbecue.

Add the cheeses:

Sprinkle the mozzarella first, then the smoked gouda, mixing them together lightly. The mozzarella melts into a binding layer while the gouda adds depth and color as it browns.

Top with red onions:

Scatter the thin red onion slices across the top, where they'll soften and caramelize slightly in the oven's heat. They add a subtle sweetness and brightness that balances the smokiness perfectly.

Bake until golden:

Slide the pizza into the oven for 12–15 minutes, watching for the crust to turn golden and the cheese to bubble and brown slightly at the edges. You'll know it's done when the kitchen smells like a barbecue joint, and you can hear the cheese sizzling slightly.

Finish and serve:

Pull it out, drizzle with extra barbecue sauce if you want that extra tang, and scatter cilantro on top if you're using it. Let it cool for just a minute so the cheese sets enough to hold the slice together, then cut and eat while it's still warm.

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The first time someone asked me for this recipe, I realized it had quietly become something I make regularly without even thinking about it—the kind of meal that sneaks into your rotation because it just works. There's something satisfying about serving pizza you made yourself, especially when it's this kind of flavor combination that feels both familiar and a little bit unexpected.

Making It Your Own

One night I had jalapeños in the fridge and threw a handful on before baking, and suddenly the whole pizza had this bright heat that made it feel completely different. The beauty of this recipe is that it's flexible enough to play with—add caramelized onions, throw some smoked paprika into the sauce, even experiment with different cheeses. The core combination is solid enough that you can trust your instincts when you want to improvise.

Timing and Texture Tips

The 35-minute total time is honestly one of the reasons I come back to this pizza again and again, because it means you can go from empty kitchen to feeding people in less time than you'd spend scrolling through a delivery app. The key to getting the texture right is not overloading the pizza with toppings—everything needs room to cook through and crisp up. If you're watching it in the oven, you'll start to feel like you're in control, and that feeling is half the fun of homemade pizza.

Serving and Pairing

Crisp lager and cold rosé are both perfect matches because they cut through the richness of the cheese and sauce without competing for attention. A simple green salad on the side keeps things balanced, and honestly, a pizza this good doesn't need much else. The cilantro at the end adds a little brightness that makes the whole plate feel fresher and more complete.

• If you have it, fresh cilantro scattered on top right after baking makes a real difference in flavor and presentation.
• Leftover pizza reheats beautifully in a 180°C oven for about 5 minutes, or even just in a cast iron skillet on the stovetop.
• Make sure you let it cool for at least a minute after coming out of the oven so the cheese firms up enough to hold the slice together.

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This pizza has become one of those recipes I make without consulting the instructions anymore, which is when you know something has truly earned its place in your kitchen. There's real comfort in knowing that a meal this good is always just 35 minutes away.

Recipe FAQs

→ What type of chicken works best for this dish?

Grilled chicken breast is preferred for its firm texture and smoky flavor, but rotisserie chicken can also be used for convenience.

→ Can I make the barbecue sauce spicier?

Yes, adding sliced jalapeños or a dash of hot sauce will provide a pleasant spicy kick to complement the smoky flavors.

→ What cheeses are recommended for topping?

Use shredded mozzarella combined with smoked gouda or cheddar for a rich, melty, and slightly smoky cheese blend.

→ How do I ensure a crispy crust?

Preheat the oven to a high temperature and use a pizza stone if possible. Bake until the crust is golden and cheese bubbles.

→ Are there suggested beverage pairings?

This dish pairs excellently with a crisp lager or chilled rosé, balancing the smoky and tangy flavors nicely.