BBQ Chicken Pizza With Red Onion and Smoked Gouda

Smoky barbecue sauce, shredded chicken, melted mozzarella and smoked gouda, thin red onion and fresh cilantro sit on a crisp golden crust in this BBQ chicken pizza. It uses store-bought dough and rotisserie chicken, so it comes together in about 25 minutes, with 10 minutes of prep and 15 minutes in a very hot oven. It serves 4 and is easy to adapt for game day or a busy weeknight.

Ingredients for BBQ Chicken Pizza

For the pizza:

• 1 lb store-bought or homemade pizza dough, at room temperature
• 1/3 cup barbecue sauce (plus 2 tablespoons for brushing the chicken)
• 1 1/2 cups shredded cooked chicken, such as rotisserie
• 2 cups shredded mozzarella cheese
• 1/2 cup smoked gouda, shredded (optional, but worth it for deeper flavor)
• 1/4 large red onion, sliced into paper-thin rings
• 2 tablespoons fresh cilantro, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon cornmeal (for dusting the pan)

Choosing the sauce: A sweet-and-smoky sauce like Sweet Baby Ray’s or Stubb’s Original works best. Very vinegary sauces can taste harsh once baked.

Building and Baking the Pizza

1. Preheat your oven to 475°F (245°C) with a rack in the lower third. If you have a pizza stone or steel, let it heat for at least 30 minutes. A sturdy sheet pan works fine too: just flip it upside down and dust with cornmeal.
2. Toss the shredded chicken with 2 tablespoons of barbecue sauce until every piece is lightly coated. Set aside. This thin glaze keeps the chicken from drying out without making the pizza soggy.
3. Stretch the dough on a floured surface into a roughly 12-14 inch round (or oval, since shape doesn’t matter). If it springs back, let it rest 5 minutes and try again. You want it thin enough that light shows through the center when you lift it.
4. Transfer the dough to your prepared pan or peel. Brush the surface with olive oil, then spread the remaining 1/3 cup barbecue sauce evenly, leaving about a half-inch border for the crust.
5. Layer the mozzarella (and gouda, if using) over the sauce, then scatter the sauced chicken and red onion rings on top. Press the onion rings down slightly so they don’t burn.
6. Bake for 12-15 minutes until the crust is deeply golden on the bottom and the cheese is bubbling with light brown spots. The edges of the crust should sound hollow when tapped.
7. Pull the pizza out, scatter the cilantro on top immediately, and let it rest on a wire rack for 2-3 minutes before slicing. This short rest keeps the toppings from sliding off.

Keeping the Crust Crisp and the Toppings in Place

• Go light on the sauce. A thin, even layer is enough. Too much barbecue sauce makes the center soggy and overpowers the cheese. Spread it with the back of a spoon rather than pouring.
• Slice the onion very thin. Thick rings will not soften in the short bake and taste too sharp. A mandoline helps, but a sharp knife and patience work too.
• Use pre-cooked chicken. Rotisserie chicken is the easiest shortcut. Shred it while it is still warm, since it pulls apart faster. Leftover grilled chicken also works.
• If the crust isn’t crisping, your oven may run cool. Try broiling for the last 90 seconds to blister the cheese and finish the crust, and watch it closely because it can burn quickly.
• Rest it on a wire rack, not the pan, so steam doesn’t soften the bottom.

Flatbread, Spicy and Topping Variations

• BBQ chicken flatbread: Use naan or pita for individual-sized pizzas that bake in 8-10 minutes, a good format for an appetizer spread.
• Spicy version: Swap in chipotle barbecue sauce and add pickled jalapeños on top after baking.
• Extra toppings: Diced pineapple, roasted corn, or crumbled bacon all work without crowding the pizza.
• Different cheese: Keep mozzarella as the base for the best melt and stretch. Smoked gouda, fontina or pepper jack can be added alongside it. Avoid cheddar as the only cheese, since it releases more oil and stretches less.
• No cilantro: Thinly sliced green onion or flat-leaf parsley gives a similar fresh finish.

What to Serve With It, and Other Pizza Ideas

A crisp salad, such as this tomato cucumber salad, balances the smoky sauce. If you like making pizza at home, try the same toppings on a croissant crust pizza, make your own base with 2-ingredient pizza dough, or see the Philly steak pizza for another loaded, cheesy option.

Making Ahead, Storing and Reheating

You can prep everything in advance: stretch the dough, sauce the chicken and slice the onions, then store them separately in the fridge for up to a day. Assemble and bake right before serving, because a pizza that has been baked and reheated never matches a fresh crust.

Refrigerate leftover slices within 2 hours of baking and eat them within 3 to 4 days. To reheat, put slices in a skillet over medium heat for 3 to 4 minutes with a lid on, so the bottom crisps while the steam re-melts the cheese. A 375°F oven for 8 minutes on a sheet pan also works. Reheat until the chicken is steaming hot, at 165°F.

BBQ Chicken Pizza FAQ

Can I grill this pizza?

Yes. Preheat the grill to high and oil the grates, then grill the dough for 2 to 3 minutes per side before adding toppings. Close the lid and cook another 3 to 4 minutes until the cheese melts.

Why is the pizza soggy in the middle?

Usually too much sauce, or too much wet topping. Use a thin layer and keep the chicken only lightly glazed.

Do I have to use smoked gouda?

No, it’s optional. It adds depth, but mozzarella alone still works.

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