BBQ Chicken Pizza Cilantro

Friday nights in our house growing up meant two things: no homework, and my dad attempting pizza dough on the kitchen counter. The flour would cloud everywhere like a tiny storm. One week he got bold with a bottle of BBQ sauce from the back of the fridge and some leftover grilled chicken, and suddenly we stopped ordering delivery entirely.

Last summer my neighbor came over while this was baking. She stood in the doorway inhaling deeply and asked what kind of magic was happening in my oven. Now she texts me every Tuesday asking if its pizza night again. The smell alone has become something of a neighborhood event.

Ingredients

• Pizza dough: Homemade gives you that satisfying stretch, but a good store-bought dough works perfectly fine when youre rushing
• Cornmeal or flour: This little dusting is what keeps your pizza from sticking to the peel like a tragic science experiment
• BBQ sauce: Your favorite brand works best here—this is not the time for fancy experimentation
• Cooked chicken breast: Rotisserie chicken from the grocery store is my secret weapon for weeknight speed
• Mozzarella cheese: The classic melty base that holds everything together in gooey harmony
• Smoked Gouda or cheddar: This adds the subtle smoke that makes people ask whats different about this pizza
• Red onion: Thin slices get sweet and mild in the oven, cutting through all that rich cheese
• Fresh cilantro: Sprinkled on after baking for a bright, fresh pop against all the smoky flavors
• Olive oil: A light brush on the dough creates that golden, slightly crisp crust we all want

Instructions

Get your oven screaming hot:

Crank it to 475°F and slide in your pizza stone if you have one—the heat needs to be waiting

Prep your pizza canvas:

Dust your peel or baking sheet with cornmeal, then stretch that dough into a rough circle, about 12 inches across

Build the flavor foundation:

Brush the dough with olive oil, then spread your BBQ sauce right up to the edge—leave half an inch for that beautiful crust puff

Layer the cheese situation:

Scatter half the mozzarella and smoked cheese over the sauce, creating little cheese rivers everywhere

Add the good stuff:

Pile on the chicken and red onion slices, spreading them evenly so every slice gets the goods

Top it off:

Sprinkle the remaining cheese and hit it with some black pepper—no salt needed, the BBQ sauce has you covered

Bake until bubbly:

Slide it into the hot oven for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with gorgeous brown spots

The finishing touch:

Let it cool just a few minutes, then scatter fresh cilantro over the top before slicing

Save

My sister called me at midnight once, demanding this recipe after having it at a dinner party months earlier. She had recreated it from memory but swore something was missing. It was the smoked cheese—such a small thing, but she noticed. Thats when I knew this recipe had become its own thing.

Make It Your Own

The beauty here is how easily it adapts. Add jalapeños if you like heat. Swap the chicken for sliced pork loin. Use a different BBQ sauce each time and suddenly its a whole new adventure.

Dough Tips From My Kitchen

If your dough keeps snapping back when you stretch it, let it rest for 10 minutes and try again. The gluten needs to relax. Also, dont stress about perfect circles—rustic pizzas taste exactly the same, and honestly, they look cooler.

Serving Suggestions

This pizza pairs unexpectedly well with a crisp cold lager or a fruity red wine. The sweetness from the BBQ sauce loves bubbles, and the smoky cheese plays nice with something bold. Keep sides simple—maybe a green salad with vinaigrette to cut the richness.

• Cornmeal on your peel prevents more sticking disasters than I care to admit
• Room temperature cheese melts faster and more evenly than cold from the fridge
• A pizza cutter is great, but a sharp chefs knife works in a pinch

Save

Pull this out of the oven on a random Tuesday and watch everyone suddenly appear in the kitchen like magic. That smell has a way of gathering people.

Common Questions

→ What type of cheese works best for this pizza?

Combining mozzarella with smoked Gouda or cheddar creates a creamy, slightly smoky flavor that complements the BBQ chicken wonderfully.

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is a convenient substitute and adds extra flavor and tenderness to the toppings.

→ How do I get a crispy crust when baking this pizza?

Preheat the oven to a high temperature (475°F / 245°C) and use a pizza stone or baking sheet dusted with cornmeal or flour to prevent sticking and promote a crisp base.

→ What is the role of cilantro in this dish?

Fresh cilantro adds a bright and aromatic touch that balances the smoky and savory elements of the pizza.

→ Can I add a spicy kick to the pizza?

Definitely! Drizzling hot sauce or adding sliced jalapeños before baking adds a pleasant spicy contrast to the smoky flavors.

→ What wine pairs well with this BBQ chicken pizza?

A fruity Zinfandel or a crisp lager complements the smoky sauce and herbs beautifully.