BBQ Chicken Pizza Red Onion (Printable Version)

Smoky BBQ chicken layered with cheese and red onions atop a crispy crust for a delicious meal.

# What You'll Need:

→ Pizza Base

01 - 1 prepared pizza dough (12-inch round)

→ Chicken

02 - 1 cup cooked chicken breast, shredded or diced
03 - 2 tablespoons BBQ sauce

→ Sauce & Toppings

04 - 1/2 cup BBQ sauce (plus extra for drizzling)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded smoked gouda cheese
07 - 1/2 small red onion, thinly sliced
08 - 1 small handful fresh cilantro, chopped

→ Optional Garnishes

09 - Extra BBQ sauce, for drizzling
10 - Crushed red pepper flakes

# Method:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven while preheating.
02 - On a lightly floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Toss the cooked chicken with 2 tablespoons of BBQ sauce in a small bowl until evenly coated.
04 - Spread 1/2 cup BBQ sauce evenly over the pizza dough, leaving a 1/2-inch border around the edge.
05 - Sprinkle the mozzarella and gouda cheeses evenly over the sauce base.
06 - Distribute the BBQ chicken over the cheese and scatter sliced red onions across the pizza.
07 - Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
08 - Remove from oven and let cool for 2 minutes. Sprinkle with fresh cilantro and drizzle with extra BBQ sauce if desired. Slice and serve immediately.

# Chef's Tips:

01 -
  • The smoky gouda and sweet BBQ sauce create this incredible depth that feels like it came from a restaurant kitchen
  • It comes together in under 40 minutes, making it perfect for those nights when takeout sounds appealing but you want something homemade
  • The red onions add just the right bite while fresh cilantro brightens everything up at the end
02 -
  • Dont overload the BBQ sauce on the base, or your crust will turn soggy instead of crisp
  • Letting the pizza rest for those 2 minutes seems impossible, but it keeps the cheese from sliding off when you slice
  • The smoked gouda is not optional, it is what gives this pizza its signature depth
03 -
  • If your BBQ sauce is too thick, thin it slightly with water for easier spreading
  • Room temperature dough is much easier to work with, so take it out 30 minutes before rolling

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