Swirling plumes of sweet and smoky barbecue sauce hitting a hot pan is the scent that signals the end of boring pizza nights forever. We’ve all had that lackluster, delivery-style BBQ chicken pizza—the one with dry chicken, a one-note sauce, and a crust that tastes like cardboard. This recipe is the official remedy, a complete reimagining of the classic that transforms it from a takeout afterthought into the star of your dinner table. It’s the version that will make your friends and family ask for the recipe before they’ve even finished their first slice.
Get ready for a pizza experience where every single component shines. We’re talking about tender, juicy chicken coated in a tangy sauce, a glorious fusion of melty mozzarella and smoky gouda, the sharp bite of red onion, and a fresh sprinkle of cilantro, all on a perfectly crisp-chewy crust. This isn’t just another pizza; it’s a symphony of flavors and textures that is surprisingly simple to create, making it one of the most rewarding and delicious dinner ideas you’ll try all year.
The BBQ Chicken Pizza Difference
- Two-Cheese Powerhouse: We use both low-moisture mozzarella for that classic, glorious cheese pull and smoked gouda. The gouda is our secret weapon, adding a deep, smoky flavor that perfectly complements the sweet and tangy BBQ sauce.
- Strategic Sauce Layering: Instead of just one layer of sauce, we use it as the base and then drizzle more on top after baking. This technique ensures you get that bold BBQ flavor in every single bite without making the crust soggy.
- Perfectly Juicy Chicken: By quickly cooking the chicken separately before it goes on the pizza, we lock in its moisture. This prevents the dreaded dry, chewy chicken and guarantees tender, flavorful bites throughout.
The Building Blocks
- Pizza Dough: 1 pound, store-bought or homemade. (Using a high-quality store-bought dough is a fantastic time-saver, but a homemade crust will always provide the best flavor and texture).
- Boneless, Skinless Chicken Breast: 1 large (about 8 ounces), cut into ½-inch cubes. (Ensures quick, even cooking and tender results).
- Olive Oil: 1 tablespoon.
- Your Favorite BBQ Sauce: ¾ cup, divided. (This is the soul of the pizza! Choose a brand with a balance of sweet, smoky, and tangy notes that you adore).
- Low-Moisture Mozzarella Cheese: 1 ½ cups, shredded. (Low-moisture is critical for preventing a watery pizza and achieving that perfect melt).
- Smoked Gouda Cheese: ½ cup, shredded. (The secret ingredient that provides an incredible layer of smoky depth that elevates the entire dish).
- Red Onion: ½ medium, thinly sliced. (Its sharp, slightly sweet flavor cuts through the richness of the cheese and sauce, providing a necessary counterpoint).
- Fresh Cilantro: ¼ cup, chopped, for garnish. (Adds a burst of fresh, herbaceous flavor that brightens up the finished pizza).
- Cornmeal: For dusting the pizza peel or pan. (Helps the pizza slide easily and creates a wonderfully crisp bottom crust).
Swaps & Alternatives
Don’t have everything on hand? No problem! This is one of those chicken recipes that’s incredibly flexible. Here are a few simple swaps you can make.- For the Chicken: Leftover rotisserie chicken is a fantastic shortcut! Just shred it and toss with a couple of tablespoons of BBQ sauce before adding it to the pizza. You can also use chicken thighs for a richer flavor.
- For the Cheese: If you can’t find smoked gouda, a sharp cheddar or even a Monterey Jack will work well. The goal is to have a second cheese that adds a different flavor profile than the mozzarella.
- For the Onion: Sweet Vidalia onions or even sliced green onions (scallions) sprinkled on after baking can be used in place of the red onion.
- For the Crust: Feel free to use a whole wheat crust, a cauliflower crust for a low-carb option, or even naan or flatbreads for individual-sized pizzas. This recipe is a great starting point for a High Protein Bbq Chicken Flatbread.
- For the Herb: If you’re not a fan of cilantro, fresh parsley will still provide a nice touch of green and a mild, fresh flavor.
Gourmet Variations
Ready to take your BBQ chicken pizza to the next level? These simple additions can make your homemade pizza taste like it came from a gourmet pizzeria. These are some of my favorite ways to customize this kid friendly meal into something a little more grown-up.First, consider adding some crispy, crumbled bacon. The salty, smoky flavor of bacon is a natural partner for BBQ sauce and chicken, adding another layer of savory goodness and a delightful crunch.
For a spicy kick, thinly sliced jalapeños (either fresh or pickled) are a fantastic addition. They provide a burst of heat that beautifully contrasts the sweetness of the BBQ sauce. A little heat can make all the difference.
A drizzle of ranch dressing over the finished pizza is a classic move for a reason. The cool, creamy, herby flavor of ranch balances the tangy BBQ sauce perfectly. It’s a flavor combination reminiscent of a delicious Bbq Chicken Ranch Bowl.
Finally, don’t be afraid to add some fruit! Diced pineapple or even thinly sliced peaches (when in season) can add a juicy sweetness that makes the sweet and savory elements of the pizza truly pop.
Step-by-Step Instructions
1. Prepare the Oven and Dough
First things first, let’s get that oven screaming hot. Place a pizza stone or steel on a rack in the lower third of your oven and preheat to 500°F (260°C) for at least 45-60 minutes. A properly heated surface is non-negotiable for a crispy crust. While the oven heats, let your pizza dough rest at room temperature for about 20-30 minutes. This relaxes the gluten, making it much easier to stretch.2. Cook the Chicken
In a medium skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until it’s lightly browned and cooked through, about 4-5 minutes. You don’t want to overcook it here, as it will cook more in the oven. Remove the skillet from the heat and stir in 2 tablespoons of your BBQ sauce, just enough to coat the chicken. Set it aside. This step is crucial for developing flavor and ensuring the chicken is juicy. For an even easier prep, you could use leftover Shredded Chicken Crockpot Bbq.3. Stretch the Dough and Build the Base
Lightly flour your work surface and hands. Gently stretch the pizza dough into a 12-inch round. Avoid using a rolling pin if you can, as stretching by hand preserves the air bubbles in the dough, leading to a better crust. Place the stretched dough onto a pizza peel or the back of a baking sheet that’s been lightly dusted with cornmeal. Spread about ½ cup of the remaining BBQ sauce evenly over the dough, leaving a ½-inch border for the crust.4. Add the Toppings
Now for the fun part! Sprinkle the shredded mozzarella evenly over the sauce, followed by the smoked gouda. This two-cheese layer creates the perfect foundation. Arrange the sauced chicken pieces and the thinly sliced red onion over the cheese. Try to distribute them evenly so you get a little bit of everything in each bite.5. Bake to Golden Perfection
Carefully slide the pizza from the peel onto your preheated pizza stone or steel. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and starting to get little browned spots. The exact time will depend on your oven’s true temperature.6. Garnish and Serve
Using the pizza peel, carefully remove the pizza from the oven. Let it rest for a minute or two before drizzling with the last 2 tablespoons of BBQ sauce. Sprinkle generously with the fresh, chopped cilantro. This final step adds a huge burst of freshness. Slice it up and serve immediately while it’s hot and the cheese is gooey.Avoid These Pitfalls
- The Soggy Bottom: This often happens from using too much sauce or toppings with high water content. Stick to the recipe amounts and always use low-moisture mozzarella to keep your crust crisp and delicious.
- Parched, Lifeless Chicken: It’s easy to overcook chicken, especially since it gets cooked twice. Sauté it just until it’s cooked through before adding it to the pizza; it will stay perfectly tender during the final bake.
- A Pale, Sad Crust: The secret to a pizzeria-quality crust is high, sustained heat. You absolutely must preheat your oven and your baking surface (stone or steel) for at least 45 minutes to get that initial blast of heat needed for a great rise and crispy bottom.
Perfect Pairings
This BBQ chicken pizza is a full meal on its own, but the right sides can turn it into a fantastic feast. Because the pizza is so rich and flavorful, you’ll want sides that are fresh, crisp, and simple to provide a nice contrast.A simple green salad with a tangy lemon vinaigrette is the perfect companion. The acidity and freshness cut through the richness of the cheese and BBQ sauce, cleansing your palate between bites. A crunchy, creamy coleslaw also works beautifully, echoing the cookout theme of the BBQ flavor.
For dipping the crusts (a non-negotiable activity in my house), a side of ranch or blue cheese dressing is a must. It’s a classic pairing that just works.
If you’re serving this as part of a larger spread for a game day or party, it sits beautifully alongside other crowd-pleasing finger foods. Think about adding some spicy Buffalo Chicken Sliders or some fun and easy Pepperoni Pizza Rolls to the menu. The variety of flavors makes for an unforgettable spread. This recipe easily holds its own against any classic Pizza Pie.
Did you change any ingredients? Let me know in the comments how you made this recipe your own
What makes this BBQ chicken pizza recipe different from a typical one?
This recipe enhances the classic BBQ chicken pizza in three key ways: it uses a two-cheese blend of mozzarella and smoked gouda for a deeper, smoky flavor; it layers the BBQ sauce as a base and a final drizzle to maximize taste without making the crust soggy; and it pre-cooks the chicken to ensure it remains tender and juicy.
How do I prevent the chicken from drying out when I bake the pizza?
The key is to cook the cubed chicken in a skillet only until it is lightly browned and cooked through before it goes on the pizza. This method locks in the moisture, so the chicken stays perfectly tender and flavorful during its second time cooking in the oven.
What can I do to ensure my pizza crust comes out crispy and not soggy?
For a crispy crust, you must preheat your oven with a pizza stone or steel to 500°F (260°C) for at least 45 minutes. It’s also vital to use low-moisture mozzarella to prevent excess water on the pizza and to avoid applying too much sauce to the base.
Can I use leftover chicken or other types of cheese for this recipe?
Yes, this recipe is very flexible. You can use leftover rotisserie chicken as a time-saver; just shred it and toss with BBQ sauce. If you don’t have smoked gouda, a sharp cheddar or Monterey Jack cheese are excellent alternatives that will still add a distinct flavor profile.
Game Changing BBQ Chicken Pizza
Equipment
- Pizza Stone or Pizza Steel
- Pizza Peel or Baking Sheet
- Medium skillet
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Cheese grater
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 1 large boneless, skinless chicken breast about 8 ounces
- 1 tablespoon olive oil
- ¾ cup your favorite BBQ sauce, divided
- 1 ½ cups low-moisture mozzarella cheese, shredded
- ½ cup smoked gouda cheese, shredded
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Cornmeal, for dusting
- All-purpose flour, for dusting
Instructions
- Place a pizza stone or steel on a rack in the lower third of your oven and preheat to 500°F (260°C) for at least 45-60 minutes. Let your pizza dough rest at room temperature for 20-30 minutes to make it easier to stretch.
- In a medium skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until lightly browned and cooked through, about 4-5 minutes. Remove from heat and stir in 2 tablespoons of BBQ sauce to coat the chicken. Set aside.
- Lightly flour your work surface and hands. Gently stretch the pizza dough into a 12-inch round. Place the stretched dough onto a pizza peel or the back of a baking sheet that has been lightly dusted with cornmeal.
- Spread about ½ cup of the remaining BBQ sauce evenly over the dough, leaving a ½-inch border. Sprinkle the shredded mozzarella evenly over the sauce, followed by the smoked gouda. Arrange the sauced chicken and thinly sliced red onion over the cheese.
- Carefully slide the pizza onto the preheated pizza stone or steel. Bake for 8-12 minutes, until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven. Let it rest for a minute, then drizzle with the last 2 tablespoons of BBQ sauce. Sprinkle generously with fresh cilantro, slice, and serve immediately.
Notes
– **Ingredient Swaps:** Leftover rotisserie chicken can be used as a shortcut. Sharp cheddar or Monterey Jack can replace smoked gouda. Sweet onions or scallions can be used instead of red onion. If you dislike cilantro, fresh parsley is a good alternative.
– **Gourmet Additions:** For extra flavor, consider adding crispy crumbled bacon, thinly sliced jalapeños for heat, a drizzle of ranch dressing after baking, or diced pineapple for a sweet and savory twist.
– **Common Pitfalls to Avoid:** To prevent a soggy crust, use low-moisture mozzarella and don’t overdo the sauce. Avoid dry chicken by sautéing it only until just cooked through before it goes on the pizza. For a crispy crust, ensure your oven and pizza stone are thoroughly preheated for at least 45 minutes.
