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Freshly baked BBQ chicken pizza with shredded chicken, smoked Gouda, mozzarella, red onion, and cilantro on a golden crispy crust

BBQ Chicken Pizza

A smoky, cheesy BBQ Chicken Pizza made with shredded chicken, mozzarella, smoked Gouda, and tangy BBQ sauce on a golden crispy crust. Ready in 30 minutes and perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 556
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ball pizza dough homemade or 1 lb store-bought, brought to room temperature for 30 minutes
  • 1/2 cup BBQ sauce divided, smoky sweet variety recommended
  • 1 cup shredded mozzarella cheese about 4 oz
  • 1/2 cup shredded smoked Gouda cheese about 2 oz, mozzarella can be substituted
  • 1 cup cooked shredded chicken rotisserie chicken works great
  • 1/3 cup red onion thinly sliced
  • 3 tbsp green onions chopped
  • 1 tbsp fresh cilantro chopped, sprinkled on after baking

Equipment

  • Pizza steel or baking sheet
  • Rolling pin or hands for stretching dough
  • Small mixing bowl
  • Oven

Method
 

  1. Preheat oven to 500 degrees F and position the rack one slot above the bottom. Coat a pizza steel or baking sheet with high-heat cooking spray or vegetable oil.
  2. Roll or stretch the pizza dough into a 12 to 14-inch round and place it on the prepared pan. If the dough springs back, let it rest for 5 minutes and try again.
  3. Spread a thin, even layer of BBQ sauce over the dough, leaving a half-inch border for the crust. Reserve the remaining sauce for the chicken. Sprinkle mozzarella and smoked Gouda evenly over the sauce.
  4. In a small bowl, toss the shredded chicken with the reserved BBQ sauce until fully coated. Spread the chicken, sliced red onion, and green onions evenly across the pizza. Do not pile toppings too thick or the center will steam rather than crisp.
  5. Bake for 10 to 12 minutes until the cheese is bubbly and the crust edges are golden brown. Let rest for 3 to 5 minutes before slicing. Top with fresh cilantro and serve warm.

Notes

Let store-bought dough rest at room temperature for 30 minutes before stretching. Reheat leftovers in a skillet over medium heat with the lid on, or in an air fryer at 375 degrees F for 3 minutes. Store in an airtight container in the refrigerator for up to 3 days.