BBQ Chicken Pizza Red Onion

The smell of BBQ sauce hitting hot crust takes me back to my first apartment, where Friday nights meant experimenting with whatever was in the fridge. I remember standing in my tiny kitchen, wondering if chicken and BBQ sauce could actually work on pizza. That first bite changed everything about what I thought homemade pizza could be.

Last summer, my brother stopped by unexpectedly while I was pulling this pizza out of the oven. He literally hovered over the cutting board, stealing pieces before I could even finish slicing. Now whenever he visits, he jokingly asks if the special pizza is on the menu. Some recipes just become part of your story like that.

Ingredients

• 1 prepared pizza dough: Store-bought works perfectly here, but if you have time, homemade dough takes it to another level
• 1 cup cooked chicken breast: Rotisserie chicken is my secret weapon for busy nights, already seasoned and tender
• 2 tablespoons BBQ sauce: Tossing the chicken in sauce before topping keeps it from drying out in the oven
• 1/2 cup BBQ sauce for base: A little goes a long way, too much and the crust gets soggy
• 1 cup shredded mozzarella cheese: The classic melty base that holds everything together
• 1/2 cup smoked gouda: This is the game changer that adds real smoky depth to every bite
• 1/2 small red onion: Thin slices mellow out as they bake, adding just enough sharpness
• Fresh cilantro: Sprinkled on after baking, it brings this bright contrast to the rich, smoky flavors

Instructions

Get your oven ready:

Preheat to 475°F, and if you have a pizza stone, let it heat up too. That hot stone is what gives you that perfectly crisp, slightly charred crust.

Roll out the dough:

On a floured surface, stretch your dough to about 12 inches. Transfer to parchment paper, which makes moving the pizza so much easier later.

Prep the chicken:

Toss your cooked chicken with those 2 tablespoons of BBQ sauce. This little step ensures every bite of chicken stays juicy and flavorful.

Build your base:

Spread the 1/2 cup of BBQ sauce evenly, but leave that half-inch border. The crust needs room to puff up and get golden.

Add the cheeses:

Scatter both mozzarella and gouda across the sauce. The combination melts into this incredible gooey, smoky layer.

Top it all off:

Arrange the BBQ chicken pieces and scatter those red onion slices over everything. The onions will sweeten as they roast.

Bake to perfection:

Slide into the oven for 12 to 15 minutes. You know it is done when the cheese is bubbling with those gorgeous brown spots and the crust is golden.

Finish with flair:

Let it rest for just 2 minutes, then shower with fresh cilantro. That hit of herbaceous brightness against the smoky BBQ is everything.

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This pizza became my go-to for bringing people together. There is something about the combination of smoky, sweet, and fresh that just makes conversation flow easier. Plus, everyone can customize their slice with extra cilantro or red pepper flakes at the table.

Getting That Restaurant Style Crust

If you really want to level up, invest in a pizza stone and let it preheat for at least 30 minutes. The intense, even heat from the stone creates that beautifully blistered bottom and puffy, airy crust edge. A pizza peel makes transferring the dough seamless, but the back of a flat baking sheet works in a pinch.

Making It Ahead

You can cook the chicken and slice the onions up to 2 days in advance, keeping them in separate airtight containers. Just bring everything to room temperature before assembling. The dough should always be used fresh though, previously frozen dough never quite achieves that perfect texture once baked.

Endless Variations

Once you have the basic technique down, this pizza becomes a canvas for whatever sounds good. Try swapping the chicken for pulled pork, or add bacon for extra smoky flavor. Drizzle with ranch after baking instead of extra BBQ sauce for a totally different vibe.

• Add sliced jalapeños after baking if you want heat without cooking the spice out
• A squeeze of fresh lime over the whole pizza before serving cuts through the richness
• Leftovers reheat surprisingly well in a skillet over medium heat, keeping the crust crispy

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There is something so satisfying about pulling a homemade pizza out of the oven, all bubbly and fragrant. This recipe has become part of my regular rotation, and I bet it will find its way into yours too.

Recipe FAQs

→ What type of cheese works best on this pizza?

A combination of shredded mozzarella and smoked gouda provides a perfect balance of melty texture and smoky flavor.

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is a convenient alternative and adds great flavor without extra preparation.

→ How can I make the crust crispier?

Baking the pizza directly on a preheated pizza stone helps achieve a crispier, golden crust.

→ What are some optional toppings I can add?

Try adding sliced jalapeños for a spicy kick or extra BBQ sauce drizzled on top for more tang.

→ Is there a way to adjust the flavor profile?

Substituting smoked cheddar cheese instead of gouda offers a different smoky depth to the pizza.

→ What temperature should I bake the pizza at?

Preheat the oven to 475°F (245°C) and bake the pizza for 12–15 minutes until the crust is golden and cheese is bubbly.