Homemade BBQ Chicken Pizza (Printable)

Smoky, cheesy homemade pizza topped with BBQ chicken, fresh vegetables, and two cheese blends.

# Ingredient List:

→ Dough and Crust

01 - 1 pound fresh pizza dough, store-bought or homemade
02 - Cornmeal or flour for dusting

→ Chicken

03 - 1 cup cooked chicken breast, shredded or diced
04 - 2 tablespoons BBQ sauce

→ Sauce

05 - 1/2 cup BBQ sauce, plus extra for drizzling

→ Cheese

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded smoked Gouda or cheddar cheese

→ Vegetables

08 - 1/2 small red onion, thinly sliced
09 - 1/2 red bell pepper, thinly sliced
10 - 1/4 cup fresh cilantro leaves, chopped

→ Other

11 - 1 tablespoon olive oil

# How to Make:

01 - Preheat oven to 475°F. Place pizza stone in oven during heating if using.
02 - On lightly floured surface, stretch or roll pizza 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 - In bowl, toss cooked chicken with 2 tablespoons BBQ sauce until evenly 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 12-15 minutes until crust is golden and cheese is bubbling.
08 - Remove from oven and cool 2 minutes. Drizzle with extra BBQ sauce and sprinkle fresh cilantro if desired. Slice and serve hot.

# Expert Tips:

01 -
  • The combination of smoky BBQ sauce and melty cheese hits every comfort craving in one bite
  • You can throw it together with rotisserie chicken on busy weeknights
  • The custom toppings let everyone build their perfect slice
02 -
  • Do not overload the sauce or the crust will turn soggy in the middle
  • Letting the dough rest at room temperature for 30 minutes makes it so much easier to stretch without snapping back
  • A hot oven is nonnegotiable for that crisp yet chewy crust texture
03 -
  • A pizza peel dusted with cornmeal makes transferring the pizza to the oven infinitely easier
  • Use a baking sheet turned upside down if you do not have a pizza stone
  • Cut the pizza with a sharp knife instead of a rocker cutter for cleaner slices through all those toppings

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