Chicken BBQ Pizza

My brother-in-law made this for our family game night last winter, and the whole house smelled like a backyard barbecue in the middle of January. Something about that smoky-sweet combination just pulls everyone into the kitchen, asking when it'll be ready. I've been making it ever since, usually on Friday nights when we're all too tired to cook anything elaborate but still want something that feels special. The best part is watching everyone crowd around the counter as it comes out of the oven, that cheese still bubbling.

Last summer, I made six of these for my daughter's birthday party because the kids kept requesting seconds. Something about familiar flavors presented in a fun new way makes even picky eaters excited. My neighbor now texts me every Tuesday asking if I'm making my 'famous chicken pizza' again. It's become our go-to when friends drop by unexpectedly because the ingredients are usually sitting in the fridge anyway.

Ingredients

• Pizza dough: I used to make my own, but honestly, store-bought works perfectly here and saves so much time on busy weeknights
• Barbecue sauce: Pick one you really like drinking because the flavor comes through strongly, and grab extra for drizzling later
• Grilled chicken breast: Rotisserie chicken from the grocery store works beautifully if you want to skip the grilling step
• Red onion: Thin slices are crucial here because they sweeten as they roast and balance all that smoky richness
• Mozzarella cheese: This creates that classic cheese pull everyone loves, so shred it yourself if you can for better melting
• Smoked gouda or cheddar: This is the secret ingredient that makes it taste like it came from a restaurant
• Fresh cilantro: Totally optional, but that bright green pop and fresh flavor cuts through all the rich cheese and sauce

Instructions

Get your oven ready:

Crank it to 230°C (450°F) and throw your pizza stone in if you're using one, getting it screaming hot makes all the difference for that crispy crust.

Shape the dough:

Stretch or roll it into a 30 cm circle on a floured surface, then transfer it to a parchment-lined baking sheet or peel so you can slide it easily into the oven later.

Layer on the sauce:

Spread that barbecue sauce all the way to the edges, leaving just a small border for the crust to puff up and get golden.

Add the chicken:

Arrange your grilled chicken slices evenly across the pizza so every bite gets some of that smoky meat.

Pile on the cheese:

Sprinkle both cheeses over everything, making sure the mozzarella and smoked gouda are distributed evenly so you get that perfect blend in every slice.

Scatter the onions:

Throw those red onion slices on top, don't worry about being too neat because they'll shrink and caramelize beautifully in the oven.

Bake until perfect:

Slide it into the hot oven for 12 to 15 minutes, keeping an eye out for that golden crust and bubbling, slightly browned cheese that tells you it's done.

Finish and serve:

Drizzle a little extra barbecue sauce over the hot pizza, sprinkle with fresh cilantro if you've got it, then slice it up and watch it disappear.

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This recipe became a staple in our house after my daughter declared it better than delivery, which was honestly the validation I needed. There's something so satisfying about watching people enjoy food you made, especially when they reach for that second slice before even finishing the first one. I've started keeping pre-cooked chicken in the freezer just so we can throw this together on short notice.

Make It Your Own

Once you get comfortable with this recipe, try adding sliced jalapeños if you like heat, or swap the red onion for thinly sliced bell peppers for a different sweetness profile. Sometimes I throw on some crumbled bacon because everything's better with bacon, right. The beauty of this pizza is how well it adapts to whatever you have in the fridge or whatever your family prefers.

Timing Secrets

I've learned that getting all your ingredients prepped before you even touch the dough makes the whole process so much smoother. Nothing's worse than stretching out your dough and then realizing your chicken isn't sliced or your cheese is still in a block. I usually set up little bowls with everything ready to go, assembly-line style, which also makes it fun if kids want to help build their own sections.

Serving Ideas

A crisp green salad with a vinaigrette cuts through all that rich cheese and barbecue sauce beautifully, plus it makes the meal feel a bit lighter. Cold beer is obvious, but a chilled rosé actually pairs surprisingly well with the smoky flavors. Sometimes I serve roasted vegetables on the side to round out the meal and make myself feel better about all that cheese.

• Set out extra barbecue sauce at the table for dipping those crusty edges
• Leftovers reheat surprisingly well in a skillet on the stove, keeping the crust crispy instead of soggy like microwaving does
• If you're feeding a crowd, make two pizzas because the first one will disappear before the second even comes out of the oven

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Hope this becomes your new Friday night favorite, just like it's become ours. There's something magical about the smell of barbecue chicken pizza drifting through the house that just makes everything feel okay.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or slice the meat and layer it over the barbecue sauce just as you would with grilled chicken breast.

→ What cheese works best for BBQ chicken pizza?

The combination of mozzarella and smoked gouda creates the perfect balance of melting properties and smoky flavor. Cheddar makes a suitable alternative if smoked gouda isn't available.

→ How do I prevent the crust from getting soggy?

Use a pizza stone preheated in the oven, and avoid overloading with sauce. A thin layer of barbecue sauce ensures the crust bakes crisp and golden.

→ Can I add extra toppings to customize the flavor?

Sliced jalapeños add spicy heat, while bell peppers or corn provide sweetness and crunch. Add these toppings sparingly to maintain the perfect cheese-to-topping ratio.

→ What temperature should I bake BBQ chicken pizza at?

Bake at 230°C (450°F) for 12–15 minutes. This high heat ensures the crust becomes golden and crispy while the cheese melts evenly and develops a slight brown color.