Homemade BBQ Chicken Pizza
A delicious, homemade BBQ chicken pizza featuring tangy barbecue sauce, shredded chicken, smoked gouda, mozzarella, and fresh cilantro on a crispy crust — perfect for a satisfying and customizable dinner.
Equipment
- 1 Large Baking Sheet or Pizza Pan
- 1 Pastry Brush
- 1 Pizza Cutter
- 1 Rolling Pin (optional if shaping dough by hand)
- Oven preheated to 475°F (246°C)
Ingredients
- ½ batch homemade pizza dough or 1 lb. store-bought pizza dough
- 1 tablespoon olive oil divided
- 1 tablespoon cornmeal
- ⅓ cup + 2 tablespoons barbecue sauce divided
- 1 cup cooked chicken breast chopped or shredded (about 8 ounces)
- ⅔ cup shredded mozzarella cheese
- ⅔ cup shredded smoked gouda cheese
- ½ small red onion thinly sliced
- 1 tablespoon fresh cilantro chopped (or substitute with fresh basil)
Instructions
- Prepare Your Dough: If making dough from scratch, complete your homemade pizza dough recipe through the initial rising stages. If using store-bought dough, make sure it’s fully thawed. Preheat your oven to 475°F (246°C) and allow it to heat for at least 15-20 minutes to ensure even cooking. If you have a pizza stone, place it inside the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with half a tablespoon of olive oil, then sprinkle cornmeal evenly across the surface. This will add a lovely crunch to your crust.
- Shape the Dough: Gently deflate your dough by pressing out any trapped air bubbles. Using a floured surface and lightly dusted hands or a rolling pin, form the dough into a 12-inch circle approximately 1/2 inch thick. Place the dough onto your prepared pan. If the dough resists stretching and snaps back, cover it loosely and let it rest for 5–10 minutes to relax the gluten. Once shaped, pinch the edges to create a raised border that will hold your toppings and sauce.
- Prepare the Base: To avoid large bubbles during baking, gently press your fingertips into the dough’s surface. Brush the entire dough with the remaining olive oil, ensuring an even coat that will help achieve a golden crust. Spread 1/3 cup of barbecue sauce evenly over the dough, leaving a small margin near the edges.
- Assemble the Toppings: In a small bowl, mix the cooked chicken with the remaining 2 tablespoons of barbecue sauce until well-coated.Scatter the sauced chicken evenly across the pizza. Sprinkle the shredded mozzarella and smoked gouda cheeses uniformly on top, followed by thin slices of red onion.
- Bake to Perfection: Place the pizza in the preheated oven and bake for 14 to 15 minutes, or until the crust is crisp and golden and the cheese has melted and begun to bubble. Remove the pizza from the oven and immediately sprinkle fresh cilantro over the top for a burst of freshness.
- Serve and Store: Slice the pizza while hot and serve immediately for best flavor. Any leftovers should be tightly wrapped and refrigerated; they will keep well for up to five days.
Notes
- Freezing Tips: You can freeze any unused pizza dough or baked pizza slices. Wrap tightly in plastic wrap and store in freezer-safe containers or bags for up to 3 months. Thaw dough overnight in the refrigerator before using. For frozen pizza slices, warm them in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Cheese Alternatives: If smoked gouda isn’t available, simply use extra mozzarella or a blend of your favorite melting cheeses.
- Herb Options: Feel free to swap fresh cilantro with basil or parsley depending on your preference.
- Dough Options: Using whole wheat dough is a great way to add fiber and nutrients, just be sure to adjust resting times as whole wheat dough can be a bit denser.
- Cooking Surface: If you don’t have a pizza pan or stone, a heavy-duty baking sheet will also work well.
