Chicken BBQ Pizza

The first time I made this pizza was on a rainy Tuesday when takeout felt like too much effort but I was craving something smoky and comforting. I had leftover grilled chicken from the weekend and a half-empty bottle of barbecue sauce that had been sitting in the fridge door for months. Sometimes the best recipes happen that way, not from careful planning but from working with what you have and discovering something unexpectedly delicious.

My husband walked into the kitchen when this was coming out of the oven and immediately asked what smelled so incredible. That moment of watching someone take their first bite, seeing their eyes light up at the perfect marriage of sweet and smoky, thats what keeps me making pizza at home instead of ordering in.

Ingredients

• Prepared pizza dough: Store-bought works perfectly here, but let it come to room temperature for easier stretching
• Barbecue sauce: Choose one you actually enjoy eating on its own since it will be the dominant flavor
• Grilled chicken breast: Leftover chicken from yesterday or a rotisserie chicken works beautifully
• Red onion: Thin slices add a sharp contrast that cuts through the rich cheese
• Mozzarella cheese: Provides that classic melt and stretch we all love on pizza
• Smoked gouda or cheddar: This is the secret ingredient that elevates the whole pizza with deep smoky flavor
• Fresh cilantro: Adds brightness and color, though the pizza is still delicious without it

Instructions

Get your oven screaming hot:

Preheat to 230°C (450°F) and put your pizza stone in if you have one, otherwise a baking sheet works fine

Stretch the dough:

On a floured surface, gently press or roll the dough into a 30 cm round, then transfer to parchment paper

Layer the sauce:

Spread that barbecue sauce all over, leaving about an inch around the edge for a puffy, golden crust

Add the chicken:

Arrange your sliced grilled chicken evenly so every slice gets a good piece or two

Cover with cheese:

Scatter both cheeses over the top, aiming for good coverage without completely burying the chicken

Top with onions:

Those thin red onion slices go on last, they will sweeten and mellow beautifully in the oven

Bake until bubbly:

Slide into the oven for 12 to 15 minutes, until the crust is golden and cheese is starting to brown in spots

Finish with flair:

Drizzle with extra barbecue sauce and sprinkle cilantro over the top before slicing and serving

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This pizza has become our Friday night tradition, the one thing my kids actually agree on and request every single week. There is something about gathering around a homemade pizza, pulling apart those cheesy slices, that makes even a regular evening feel like a celebration.

Make It Your Own

Once you master this base, the variations are endless and that is where the real fun begins. I have found that adding thinly sliced red bell peppers along with the onions adds sweetness and crunch that takes this to another level. Sometimes I will throw on some corn kernels or even pineapple if I am feeling adventurous and my husband is not looking.

Dough Secrets

The dough makes or breaks this pizza, and I learned this the hard way after years of tough, cardboard-like crusts. Letting your dough sit at room temperature for at least 30 minutes before stretching makes a huge difference, it becomes more cooperative and less likely to snap back on you. If you have time, par-baking the crust for 3 minutes before adding toppings will ensure the center is never doughy or undercooked.

Leftover Magic

This pizza actually reheats beautifully if you do it right, which was a happy discovery I made after one too many sad, soggy leftovers. The key is avoiding the microwave entirely.

• Reheat slices in a dry skillet over medium heat for the crispest bottom crust
• A 350°F oven for 8 minutes works well if you are reheating multiple slices
• The air fryer at 350°F for 3 to 4 minutes is surprisingly perfect for single servings

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Hope this becomes your go-to weeknight pizza too, perfect for those nights when you want something special but do not want to spend hours in the kitchen.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or slice the meat and distribute it evenly over the barbecue sauce layer.

→ What type of barbecue sauce works best?

Choose a smoky, tangy barbecue sauce with a thick consistency. Avoid overly sweet varieties as they may caramelize too much in the high heat of the oven.

→ Can I make the dough from scratch?

Absolutely. Homemade pizza dough adds extra flavor and texture. Prepare it ahead of time and let it rise properly for the best results when stretching and baking.

→ How do I prevent a soggy crust?

Don't overload the sauce or chicken. Pre-baking the crust for 3-4 minutes before adding toppings can also help create a sturdy base that holds up well.

→ What other toppings pair well with this pizza?

Sliced jalapeños add heat, while bell peppers provide crunch. Crispy bacon or caramelized pineapple also complement the smoky barbecue flavors beautifully.