Game Changing BBQ Chicken Pizza
This recipe transforms the classic BBQ chicken pizza into a gourmet experience with tender, juicy chicken, a two-cheese blend of melty mozzarella and smoky gouda, and strategic sauce layering for maximum flavor. Topped with sharp red onion and fresh cilantro, it's a simple yet rewarding dish with a perfectly crisp-chewy crust.
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
Recipe Tips and Variations:
- **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.
- **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.