Homemade BBQ Chicken Pizza (Printer-friendly)

Smoky BBQ sauce, tender chicken, and melty cheese on a golden crust with fresh vegetables for irresistibly 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 Make It:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven as it heats.
02 - On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
03 - Brush the dough lightly with olive oil. Spread 1/2 cup BBQ sauce evenly over the base, leaving a small border for the crust.
04 - In a bowl, toss the cooked chicken with 2 tablespoons BBQ sauce until coated.
05 - Sprinkle half of the mozzarella over the BBQ sauce, then evenly distribute the BBQ chicken, red onion slices, and bell pepper.
06 - Top with remaining mozzarella and the smoked Gouda or cheddar.
07 - Transfer the pizza to the hot oven or onto the preheated pizza stone. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling.
08 - Remove from the oven. Let cool for 2 minutes, then drizzle with extra BBQ sauce and sprinkle with fresh cilantro if desired. Slice and serve hot.

# Expert Tips:

01 -
  • It transforms ordinary ingredients into something that tastes delivery-worthy but fresher
  • The balance of sweet, smoky, and savory hits every craving at once
  • Leftovers reheat beautifully for next-day lunch
02 -
  • Let the dough rest at room temperature for 30 minutes before stretching to prevent it from snapping back
  • Do not overload the pizza with toppings or the crust will stay soggy in the middle
  • A pizza stone makes a huge difference in crust texture, but a preheated baking sheet works too
03 -
  • If the crust is browning too fast, tent the pizza loosely with foil for the last few minutes
  • Brush the very edge of the crust with garlic butter after baking for extra flavor
  • Sprinkle a little smoked paprika over the chicken for an even deeper smoky taste

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