BBQ Chicken Pizza Cilantro

The smell of BBQ sauce hitting hot crust still takes me back to Friday nights when my roommate would insist we make pizza instead of ordering out. We had this tiny apartment kitchen with barely enough counter space to roll out dough, but something about making it ourselves felt like a small victory after long weeks.

I brought this to a friend's backyard cookout once, and her dad who swore he only liked traditional pepperoxide actually went back for seconds. That moment when someone tells you they never thought they'd like BBQ chicken pizza until now, thats the good stuff.

Ingredients

• 1 pound pizza dough: Homemade is wonderful but store-bought works perfectly, just let it come to room temperature first for easier stretching
• 2 tablespoons olive oil: Creates a barrier that keeps the crust from getting soggy underneath all that BBQ goodness
• ½ cup BBQ sauce: Pick one you genuinely enjoy eating straight from the bottle, it will define the entire pizza
• 1 cup cooked chicken breast: Leftover rotisserie chicken is perfect here, or grill some specifically for this recipe
• 1 ½ cups shredded mozzarella cheese: The melty workhorse that holds everything together beautifully
• ½ cup smoked gouda or cheddar cheese: This is where the magic happens, smoked cheese adds that authentic BBQ pit flavor
• ½ small red onion: Thin slices add just enough sharpness to cut through the rich sauce and cheese
• ¼ cup fresh cilantro: The bright, fresh finish that makes the whole pizza sing

Instructions

Get that oven screaming hot:

Crank your oven to 475°F, and if you have a pizza stone, put it in now so it gets thoroughly heated through

Stretch the dough:

Roll or hand stretch your dough to about 12 inches on a floured surface, then move it to a parchment lined sheet or peel

Build the foundation:

Brush the dough with olive oil, then spread that BBQ sauce evenly across the surface, leaving yourself a nice border for the crust

Layer on the good stuff:

Scatter your chicken all over, then cover it with both cheeses before arranging those pretty red onion slices on top

Slide it into the heat:

Bake for 12 to 15 minutes until you see golden crust and bubbly, slightly browned cheese thats starting to blister in spots

Finish with flair:

Let it rest just a minute, drizzle with extra BBQ sauce if you're feeling bold, and shower with fresh cilantro before slicing

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This pizza became my go-to when I moved across country and knew absolutely no one in my new city. Something about pulling that bubbling, fragrant creation out of the oven made a unfamiliar apartment feel like home.

Making It Your Own

After making this dozens of times, I've found that adding thinly sliced red bell pepper along with the onion adds sweetness and crunch that people always ask about. Jalapeños work beautifully if you want heat, and a drizzle of ranch or blue cheese dressing after baking creates this incredible creamy contrast.

Pizza Stone Secrets

Using a pizza stone truly transforms the crust, giving you that restaurant style chewiness and slight char. If you do not have one, preheat your baking sheet instead, this trick alone dramatically improves texture and helps the bottom crisp up beautifully.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully, or go with an ice cold lager if that is more your style. Simple green salad with vinaigrette balances the meal perfectly.

• Corn on the grill rounds out the whole summer vibe
• Coleslaw with some apple cider vinegar adds the perfect crunch
• Keep extra napkins nearby because this gets wonderfully messy

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Hope this recipe brings as many good Fridays to your kitchen as it has to mine.

Common Questions

→ What type of cheese is best for this pizza?

Mozzarella melts beautifully and provides a creamy base, while smoked gouda adds a rich, slightly smoky flavor complementing the BBQ sauce.

→ Can I use pre-cooked chicken for the toppings?

Yes, shredded or diced cooked chicken works well. Tossing it lightly with BBQ sauce before topping enhances flavor and moisture.

→ How should I prepare the dough for a crispy crust?

Roll the dough to about 12 inches in diameter, brush with olive oil, and bake on a preheated pizza stone or baking sheet for a crisp, golden crust.

→ What are some good beverage pairings with this pizza?

A zesty Sauvignon Blanc or a cold lager pairs nicely, balancing the smoky and tangy flavors of the pizza.

→ Can I add extra toppings for spice?

Absolutely. Sliced jalapeños or a drizzle of hot sauce can add a spicy kick without overpowering the other flavors.