Homemade BBQ Chicken Pizza (Printer-friendly)
Mouthwatering pizza with smoky BBQ sauce, tender chicken, melty cheese, and fresh vegetables for bold flavor.
# What You'll Need:
→ Dough
01 - 1 pound fresh pizza dough, store-bought or homemade
→ Chicken
02 - 1 cup cooked chicken breast, shredded or diced
03 - 2 tablespoons BBQ sauce
→ Sauce
04 - 1/2 cup BBQ sauce, plus extra for drizzling
→ Cheese
05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/2 cup shredded smoked Gouda or cheddar cheese
→ Vegetables
07 - 1/2 small red onion, thinly sliced
08 - 1/2 red bell pepper, thinly sliced
09 - 1/4 cup fresh cilantro leaves, chopped
→ Other
10 - 1 tablespoon olive oil
11 - Cornmeal or flour for dusting
# How to Prepare:
01 - Preheat oven to 475°F. Place pizza stone in oven if using.
02 - On lightly floured surface, stretch or roll dough into 12-inch round. Transfer to parchment-lined baking sheet or pizza peel dusted with cornmeal.
03 - Brush dough lightly with olive oil. Spread 1/2 cup BBQ sauce evenly over base, leaving small border for crust.
04 - Toss cooked chicken with 2 tablespoons BBQ sauce in bowl until fully coated.
05 - Sprinkle half the mozzarella over BBQ sauce. Distribute BBQ chicken, red onion slices, and bell pepper evenly.
06 - Top with remaining mozzarella and smoked Gouda or cheddar cheese.
07 - Transfer to hot oven or preheated pizza stone. Bake 12–15 minutes until crust is golden and cheese is bubbling.
08 - Remove from oven and cool 2 minutes. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro. Slice and serve hot.
# Expert Advice:
01 -
- The combination of smoky Gouda and tangy BBQ sauce creates layers of flavor that store-bought pizza just cannot match
- It comes together faster than delivery, and you control exactly what goes on top
02 -
- A hot oven is non-negotiable, that blast of heat is what creates the crispy yet tender crust
- Less sauce on the base than you think prevents a soggy middle
03 -
- Pre-cook vegetables like mushrooms or bell peppers if they release a lot of water, or you will end up with a soggy pizza
- A pizza peel makes transferring the dough much easier, but the back of a flat baking sheet works in a pinch