Print

Homemade BBQ Chicken Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 30 reviews

This Homemade BBQ Chicken Pizza recipe features a flavorful combination of tender cooked chicken tossed in tangy barbecue sauce, layered over a crispy homemade or store-bought pizza crust, and topped with melty mozzarella and smoked gouda cheeses. The pizza is finished with thinly sliced red onions and fresh cilantro for a burst of freshness. Baked to golden perfection in a hot oven, this BBQ chicken pizza makes a delicious and satisfying meal perfect for family dinners or entertaining guests.

Ingredients

Pizza Dough and Base

  • 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
  • 1 Tablespoon (15ml) olive oil, divided
  • 1 Tablespoon (8g) cornmeal

Toppings

  • 1/3 cup + 2 Tablespoons (130g) your favorite barbecue sauce
  • 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
  • 2/3 cup (70g) shredded mozzarella cheese
  • 2/3 cup (70g) shredded smoked gouda cheese
  • 1/2 small red onion, thinly sliced
  • 1 Tablespoon chopped fresh cilantro (or basil), for topping

Instructions

  1. Prepare Dough: Prepare the pizza dough through step 3 as per your homemade recipe. If using store-bought frozen dough, ensure it is fully thawed before use.
  2. Preheat Oven: Preheat your oven to 475°F (246°C) and allow it to heat thoroughly for 15–20 minutes. If using a pizza stone, place it in the oven to heat along with the oven. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil and sprinkle with cornmeal to add crunch and enhance flavor.
  3. Shape the Dough: Punch down the dough to release air bubbles. Divide dough in half, and save one half for later by freezing it. On a lightly floured surface, gently flatten the dough into a disc. Place on the prepared pan and stretch or roll it into a 12-inch circle about 1/2-inch thick. If the dough resists stretching, cover and rest for 5–10 minutes before trying again. Create a lip or rim by lifting edges up and pinching them. If using a pizza stone, place dough on a cornmeal-dusted baker’s peel. Cover lightly and allow dough to rest briefly.
  4. Top the Pizza: Use your fingers to make shallow dents in the dough to prevent bubbles. Brush the remaining olive oil all over the surface. Spread 1/3 cup (95g) of barbecue sauce evenly over the dough. Toss the cooked chicken with the remaining barbecue sauce and distribute it evenly on top. Sprinkle mozzarella and smoked gouda cheeses evenly over the pizza, followed by the thinly sliced red onion.
  5. Bake: Bake the pizza in the preheated oven for 14–15 minutes or until the crust turns golden brown and the cheese is bubbly and melted.
  6. Finish and Serve: Remove pizza from the oven and sprinkle with fresh chopped cilantro. Slice while hot and serve immediately.
  7. Storage: Store leftover pizza tightly covered in the refrigerator for up to 5 days. Leftover dough can be frozen according to pizza dough recipe instructions.

Notes

  • Allow your oven and pizza stone (if using) to fully preheat to 475°F for the best crispy crust results.
  • If the dough is tough to stretch, resting it briefly relaxes the gluten for easier shaping.
  • Using cornmeal on the baking surface prevents sticking and adds a pleasant crunch.
  • Barbecue sauce type is flexible; use your favorite brand or homemade for desired flavor intensity.
  • For enhanced smoky flavor, freshly smoked gouda is recommended but can be substituted with regular gouda or smoked cheddar.
  • Pizza is best enjoyed fresh but can be refrigerated and reheated; freeze extra dough for future pizzas.

Find it online: https://recipethrive.com/homemade-bbq-chicken-pizza-recipe/