Chicken BBQ with Grilled Chicken (Printable)

Savory smoky pizza topped with tangy barbecue sauce, grilled chicken, red onions, and melted cheese.

# What You Need:

→ Dough

01 - 1 prepared pizza dough (approximately 8.8 to 10.6 ounces)

→ Sauce

02 - ½ cup barbecue sauce (4 fluid ounces), plus additional for drizzling

→ Chicken

03 - 1 large grilled chicken breast (approximately 7 ounces), sliced

→ Vegetables

04 - ½ small red onion, thinly sliced

→ Cheese

05 - 1½ cups shredded mozzarella cheese (5.3 ounces)
06 - ½ cup shredded smoked gouda or cheddar cheese (1.8 ounces)

→ Garnish

07 - 2 tablespoons chopped fresh cilantro (optional)

# How To Make It:

01 - Set the oven to 450°F and place a pizza stone inside if available to preheat.
02 - Roll or stretch the prepared dough into a 12-inch round on a floured surface and transfer to a parchment-lined baking sheet or pizza peel.
03 - Evenly spread the barbecue sauce over the dough, leaving a small border around the edges for the crust.
04 - Arrange the sliced grilled chicken evenly on top of the sauce-covered dough.
05 - Sprinkle shredded mozzarella and smoked gouda or cheddar evenly over the chicken.
06 - Scatter the thinly sliced red onions over the cheese layer.
07 - Place the pizza in the preheated oven and bake for 12 to 15 minutes, until the crust turns golden and the cheese is melted and slightly browned.
08 - Remove the pizza from the oven, drizzle with extra barbecue sauce, sprinkle with chopped cilantro if desired, then slice and serve immediately.

# Expert Tips:

01 -
  • The barbecue and cheese combination hits differently than tomato sauce, giving you something that feels both comforting and exciting.
  • Ready in under 40 minutes from oven to table, so you can make real pizza without the fuss.
  • One of those pizzas that tastes impressive but doesn't require any special skills or fancy equipment.
02 -
  • Don't skip preheating the oven or letting a pizza stone heat up—those first 30 seconds of intense heat make the difference between soggy and crispy.
  • If your barbecue sauce is very runny, the pizza gets watery; if it's thick and sticky, you get better results, so pick accordingly.
03 -
  • Transfer your stretched dough to the baking sheet before topping it—trying to top it and then move it is a recipe for deflation and frustration.
  • Watch the cheese in the final minutes because it goes from bubbly-perfect to overly browned quickly, and dark brown cheese tastes bitter and burnt.
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