Description
A freshly baked 12-inch barbecue chicken pizza on a round pizza pan, showing melted mozzarella and smoked gouda cheese, chunks of BBQ sauce-coated chicken, thin slices of red onion, and bright green cilantro scattered on top. The crust is golden brown and slightly crispy around the edges, with a few slices already cut. The pizza sits on a rustic wooden surface with a pizza cutter nearby.
Ingredients
For the Pizza:
- 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough) – Frozen dough works great; just thaw it first
- 1 tablespoon (15ml) olive oil, divided
- 1 tablespoon (8g) cornmeal – Creates a crispy bottom crust
- 1/3 cup + 2 tablespoons (130g) your favorite barbecue sauce – Sweet Baby Ray’s is a favorite
- 1 cup chopped or shredded cooked chicken (about one 8-ounce breast) – Rotisserie chicken saves time
- 2/3 cup (70g) shredded mozzarella cheese
- 2/3 cup (70g) shredded smoked gouda cheese – The secret ingredient!
- 1/2 small red onion, thinly sliced
- 1 tablespoon chopped fresh cilantro, for topping – Basil works too
Instructions
Prepare your homemade pizza dough through step 3, or make sure store-bought frozen dough is completely thawed.
Preheat your oven to 475°F (246°C) and let it heat for at least 15-20 minutes while you work. If you’re using a pizza stone, place it in the oven now to get hot.
Lightly grease a large baking sheet or pizza pan with 1/2 tablespoon of olive oil. Sprinkle the cornmeal evenly over the greased surface.
This simple step makes a huge difference in getting that crispy bottom crust!
Punch down your dough gently to release air bubbles. Divide it in half and wrap one half tightly to freeze for another pizza night.
On a lightly floured surface, use floured hands or a rolling pin to flatten the dough into a disc. Transfer to your prepared pan and stretch into a 12-inch circle, about 1/2-inch thick.
If the dough keeps snapping back, cover it with a towel and let it rest 5-10 minutes. It’ll relax and become easier to work with. Lift the edges slightly to create a rim around the pizza.
Use your fingertips to gently push little dents all over the dough. This prevents big air bubbles from forming during baking.
Brush the remaining 1/2 tablespoon of olive oil all over the dough, right to the edges.
Spread 1/3 cup of BBQ sauce evenly over the dough, leaving a small border around the edge.
Toss your cooked chicken with the remaining 2 tablespoons of BBQ sauce in a small bowl until nicely coated. Scatter the saucy chicken pieces across the pizza.
Sprinkle both cheeses evenly over the top, then add the thin red onion slices.
Slide your pizza into the hot oven and bake for 14-15 minutes. You’re looking for a golden brown crust and bubbling cheese.
Keep an eye on it during the last few minutes to prevent the edges from getting too dark.
Remove the pizza from the oven and immediately sprinkle fresh cilantro over the top while it’s hot.
Let it cool for just a minute or two, then slice with a pizza cutter and serve while it’s hot and gooey.
Notes
- Don’t overload with toppings – Too much makes the pizza soggy; less is more here
- Slice onions paper-thin – Thick slices won’t cook through and taste too sharp
- Let stubborn dough rest – If it’s fighting you, cover it and walk away for 5 minutes
- Grab a rotisserie chicken – No need to cook from scratch for a 30-minute dinner
- Add cilantro after baking – It’ll turn brown and bitter if you bake it on the pizza
- Prep Time: 20 minutes
- Cook Time: 14-15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American