Chicken BBQ Pizza

My husband rolled his eyes when I first suggested putting barbecue sauce on pizza, but that Friday night he went back for three slices. Something about the smoky, tangy sauce hitting that bubbly melted cheese just works in ways that feel wrong but taste absolutely right. Now it's become our go-to when we want comfort food that doesn't require takeout menus.

Last summer, I made this for our 4th of July party and watched the entire pizza disappear in under ten minutes. My neighbor asked for the recipe, looking genuinely shocked when I explained there was no secret ingredient just good barbecue sauce and two cheeses.

Ingredients

• Prepared pizza dough: Let it come to room temperature for 20 minutes, it makes stretching so much easier and prevents snapping back
• Barbecue sauce: Choose your favorite brand here, you'll be tasting it prominently so pick one you love
• Grilled chicken breast: Leftover grilled chicken works perfectly, or grab a rotisserie chicken for the shortest possible path to dinner
• Red onion: Thinly sliced, these add a sharp bite that cuts through all that rich cheese and sauce
• Mozzarella cheese: Shredded for perfect melt coverage, this creates that classic cheese pull we all chase
• Smoked gouda or cheddar: This brings the smoky depth that makes the pizza taste restaurant quality
• Fresh cilantro: Optional but adds bright freshness that balances the heavy, smoky flavors

Instructions

Get your oven screaming hot:

Preheat to 230°C (450°F) and if you have a pizza stone, let it heat up too, that crispy crust is worth the extra planning

Stretch your dough:

Work it into a 30 cm round on a floured surface, then move it to parchment paper for easy transfer to the oven

Layer on the flavor:

Spread that barbecue sauce right to the edges, leaving just a small border for a crispy crust that holds all the toppings

Add your toppings strategically:

Layer the chicken first so it gets nestled into the sauce, then cover everything with both cheeses and scatter those red onions on top

Bake until bubbly:

Slide it into the hot oven for 12 to 15 minutes, watching for golden crust edges and cheese that's starting to brown in spots

Finish with flair:

Drizzle extra barbecue sauce across the top and sprinkle fresh cilantro before slicing and serving immediately

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This pizza has turned into the thing my kids actually request for their birthday dinners. Watching them argue over who gets the last slice reminds me that sometimes the simplest meals create the best memories.

Make It Your Own

Once you master the basic version, the variations are endless. I've added sliced jalapeños when we wanted heat, and pineapple actually works surprisingly well if you're into that debate.

Perfecting the Crust

Room temperature dough stretches much more easily than cold dough, which will snap back and fight you. If you're working with refrigerated dough, let it sit on the counter while you prep your toppings.

Serving Suggestions

This pizza pairs beautifully with a crisp lager that cuts through the richness, or a chilled rosé if you want something lighter. A simple green salad with vinaigrette balances the heavy, cheesy main perfectly.

• Cut into squares for party style serving
• Let everyone add their own extra barbecue sauce at the table
• Serve immediately, pizza waits for no one

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There's something deeply satisfying about pulling this pizza out of the oven, all bubbly and smelling like summer, and knowing dinner is done.

Common Questions

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or slice the meat and layer it over the barbecue sauce before adding cheese.

→ What's the best cheese combination for BBQ chicken pizza?

Mozzarella provides classic melt, while smoked gouda adds depth. Cheddar works as a substitute, offering sharpness that complements the sweet barbecue sauce.

→ Should I cook the chicken before putting it on the pizza?

Absolutely. Always grill or cook the chicken thoroughly first. Raw chicken won't cook through properly during the short baking time needed for the crust.

→ How do I prevent a soggy crust?

Use a thin layer of sauce and avoid overloading with toppings. A preheated pizza stone or baking sheet helps create that crispy, golden bottom.

→ What pairs well with this pizza?

A crisp lager cuts through the richness, while chilled rosé complements the smoky flavors. A simple green salad with vinaigrette balances the meal.