Save to Pinterest The first time I made barbecue chicken pizza, it was a happy accident born from leftovers and curiosity. I had grilled chicken from Sunday dinner, a bottle of tangy barbecue sauce sitting in the fridge, and fresh dough I'd made on a whim. Instead of reheating everything separately, I wondered what would happen if I just threw it all on pizza. Twenty minutes later, I pulled something golden and smoky from the oven that tasted nothing like I expected—better. Now whenever I want something that feels homemade but comes together faster than delivery, this is what I reach for.
I made this for a group of friends who'd been debating whether frozen pizza or ordering out was the lazier choice. I set down a fresh, hot pie with caramelized edges and cheese still bubbling, and watched them go quiet. One friend asked if I'd been secretly trained as a chef. I laughed and told her the truth: good ingredients, high heat, and knowing when to stop tinkering. That pizza ended the debate immediately.
Ingredients
- Prepared pizza dough (250–300 g): Using store-bought dough isn't cutting corners; it's respecting your time. If you're making dough from scratch, even better, but don't feel obligated.
- Barbecue sauce (1/2 cup plus extra): This is your flavor foundation, so pick one you actually like eating straight from a spoon. Smoky sauce deepens the whole thing; sweet and tangy works if that's your style.
- Grilled chicken breast (1 large, about 200 g): Leftover grilled chicken is perfect here, but rotisserie chicken from the grocery store is equally valid and honestly often more tender.
- Red onion (1/2 small, thinly sliced): The thin slices matter because they'll caramelize slightly and lose their raw harshness. Don't skip this layer.
- Mozzarella cheese (1 1/2 cups shredded): Fresh mozzarella will melt beautifully but won't brown like you want; stick with low-moisture for that golden, bubbly finish.
- Smoked gouda or cheddar (1/2 cup shredded): This is where the magic happens—the smokiness plays directly into the barbecue theme and prevents the pizza from tasting one-dimensional.
- Fresh cilantro (2 tablespoons, optional): Cilantro adds brightness and cuts through the richness, but if you're not a cilantro person, a squeeze of lime juice at the end does something similar.
Instructions
- Heat your oven properly:
- Preheat to 230°C (450°F), and if you have a pizza stone, put it in now so it gets genuinely hot. This matters more than you'd think—a cold stone or baking sheet leads to a soggy bottom.
- Stretch and place the dough:
- Roll or stretch your dough on a floured surface into a 30 cm round, then transfer it to parchment paper on a baking sheet or pizza peel. If it springs back stubbornly, let it rest for a minute and try again.
- Sauce first, light hand:
- Spread your barbecue sauce evenly but not thick—you want a supporting actor here, not the lead. Leave a thumb-width border around the edge so the crust can brown properly.
- Layer the chicken evenly:
- Distribute your sliced chicken pieces so every bite has some, but don't crowd it or you'll end up with soggy spots. Gaps are okay.
- Cheese strategy:
- Sprinkle mozzarella first, then scatter your smoked cheese on top. The mozzarella melts and binds; the smoked cheese adds character.
- Red onion scatter:
- Finish with those thin onion slices spread across the top. They'll soften and caramelize in the oven's heat.
- Bake until golden:
- Slide into the oven for 12–15 minutes, watching for the moment when the crust edges turn golden and the cheese bubbles visibly. This is when you pull it out, not a minute later.
- Finishing touches:
- While it's still hot, drizzle a little extra barbecue sauce across the top and sprinkle cilantro if you're using it. These final touches make it feel intentional.
Save to Pinterest There's a moment when you pull this pizza from the oven and the smell hits you—smoky, cheesy, almost meaty—and you realize you've made something that doesn't feel like a shortcut at all. It feels intentional and warm and worth sharing.
Choosing Your Chicken
Leftover grilled chicken works beautifully and adds a depth of flavor that fresh-cooked chicken sometimes lacks. If you don't have it, rotisserie chicken from the grocery store is actually ideal—it's already seasoned and stays moist even after sitting on this pizza. You can also grill a fresh breast if you want total control, but honestly, the convenience route here tastes just as good and takes the pressure off your timing.
The Cheese Balance
This pizza walks a line with cheese—enough to pull the whole thing together, but not so much that it overwhelms the barbecue and chicken flavors. The combination of mozzarella and smoked cheese does the heavy lifting. If you can't find smoked gouda or cheddar, smoked gruyere works beautifully too, or even a good aged cheddar if that's what you have. The key is that the smoked element shouldn't be timid; you want to taste it.
Make It Your Own
This is one of those recipes that begs for tinkering. Some people add jalapeño slices if they want heat, or crispy bacon bits if they want more smokiness. Fresh corn kernels scattered across the top add sweetness and texture. A drizzle of ranch or garlic aioli after baking gives it a completely different personality than cilantro.
- Jalapeños add a kick, but slice them thin so they heat through without staying raw.
- A squeeze of lime juice just before serving brightens everything without making it taste like a different dish.
- If you're doubling this recipe, resist the urge to make one giant pizza; two regular ones bake more evenly.
Save to Pinterest This pizza tastes best fresh and hot, with cold beer or something crisp alongside. Slice it, share it, and enjoy knowing you made something genuinely delicious in less time than waiting for delivery.
FAQs About This Recipe
- → What type of chicken is best for this pizza?
Grilled chicken breast works great for tender, flavorful slices. Rotisserie chicken can also be used for convenience.
- → Can I use other cheeses instead of mozzarella and smoked gouda?
Yes, cheddar or a blend of your favorite melting cheeses can be substituted to vary flavor and texture.
- → How do I get a crispy crust when baking?
Preheat your oven to 230°C (450°F) and use a pizza stone or preheated baking sheet for a crisp, golden crust.
- → Can I add extra toppings to this pizza?
Absolutely! Sliced jalapeños or fresh herbs can bring additional spice or freshness to the pizza.
- → What beverages pair well with this dish?
A crisp lager or chilled rosé complements the smoky and tangy flavors nicely.