Homemade BBQ Chicken Pizza (Printable Version)

Smoky BBQ sauce, tender chicken, and melty cheese on fresh dough with crisp vegetables.

# What You 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

# Directions:

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

# Expert Tips:

01 -
  • The combination of smoky BBQ sauce and smoked Gouda creates layers of flavor that delivery pizza just cant match
  • It comes together in under 40 minutes, perfect for busy weeknights when you want something special but effortless
  • Everyone can customize their own section of the pizza with their favorite toppings
02 -
  • Let the dough come to room temperature before stretching, otherwise it will snap back and fight you the whole time
  • Dont overload the pizza with toppings or the crust will stay soggy in the middle
  • The 2 minute rest period after baking is crucial for clean slices and keeps the cheese from sliding off
03 -
  • Don't be afraid to get a little char on the crust and cheese edges, that's where the best flavor lives
  • If your crust is browning too fast, tent it loosely with foil for the last few minutes

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