Introduction

This Homemade BBQ Chicken Pizza is a delicious twist on classic pizza, combining tangy barbecue sauce, tender chicken, and a blend of cheeses for a smoky, savory treat. Perfect for a weeknight dinner or casual gathering, it’s easy to prepare with homemade or store-bought dough.

A close-up view of a pizza with thick golden-brown crust on a round wooden board, topped with a layer of melted white cheese with parts that are lightly browned, a mix of barbecue sauce in dark reddish-brown patches under the cheese, thin slices of red onion scattered evenly, shredded chicken pieces, and small green cilantro leaves sprinkled on top. The pizza sits on a white marbled surface with a white fluted-edge plate partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
1 Tablespoon (15ml) olive oil, divided

1 Tablespoon (8g) cornmeal
1/3 cup + 2 Tablespoons (130g) your favorite barbecue sauce

1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
2/3 cup (70g) shredded mozzarella cheese

2/3 cup (70g) shredded smoked gouda cheese
1/2 small red onion, thinly sliced
1 Tablespoon chopped fresh cilantro, for topping (or use basil)

Instructions

Step 1: Prepare the pizza dough according to your recipe through step 3. If using store-bought frozen dough, make sure it is fully thawed before shaping.
Step 2: Preheat the oven to 475°F (246°C) and allow it to heat for 15–20 minutes. If you have a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 tablespoon of olive oil and sprinkle with cornmeal for extra crunch.
Step 3: Punch down the dough to release air bubbles. On a lightly floured surface, shape the dough into a 12-inch circle about 1/2-inch thick. Create a rim by lifting and pinching the edges upward. If the dough shrinks back while stretching, let it rest covered for 5–10 minutes and try again.

Step 4: Using your fingers, gently press dents into the dough surface to prevent bubbles during baking. Brush the dough with the remaining olive oil.
Step 5: Spread 1/3 cup of barbecue sauce evenly over the dough. Toss the cooked chicken with the remaining 2 tablespoons of barbecue sauce, then distribute it evenly on top.
Step 6: Sprinkle the mozzarella and smoked gouda cheeses evenly over the pizza, then scatter the thinly sliced red onion on top.

Step 7: Bake the pizza for 14–15 minutes or until the crust is golden and the cheese is melted and bubbly.
Step 8: Remove from the oven and sprinkle with fresh cilantro. Slice the pizza while hot and serve immediately.

Tips & Variations

For extra smoky flavor, add a few drops of liquid smoke to the barbecue sauce before spreading.

If you prefer a spicier kick, include sliced jalapeños or a dash of crushed red pepper flakes.
Use fresh basil instead of cilantro for a different herbaceous note.
Try substituting smoked gouda with Monterey Jack or cheddar for a milder taste.

Allow the dough to rest at room temperature before shaping to make it more pliable and easier to stretch.

Storage

Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 5 days. Reheat slices in a preheated oven at 375°F (190°C) for 8–10 minutes to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy. You can also freeze leftover pizza slices wrapped individually in plastic wrap and foil for up to 1 month; reheat directly from frozen in the oven.

How to Serve

The image shows a large pizza with a thick golden-brown crust on a round silver tray, sitting on a white marbled surface. The pizza is sliced, with one slice pulled out onto a white plate below the tray. The pizza has a layer of melted mozzarella cheese that looks creamy and slightly browned, scattered pieces of reddish-brown chicken, thin slices of purple red onion, and some green herbs sprinkled on top. The pulled-out slice on the plate clearly displays the layers: a soft crust, reddish sauce, a thick layer of cheese with chicken pieces and onions on top. Nearby, there is a small bowl of chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this pizza?

Yes, rotisserie chicken works perfectly and saves time in preparation. Just shred or chop the chicken before tossing it with the barbecue sauce.

What’s the best way to prevent the dough from shrinking while shaping?

Let the dough rest for 5–10 minutes covered with a towel if it resists stretching. This relaxes the gluten, making it easier to shape without shrinking back.