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Homemade BBQ Chicken Pizza

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A tangy, sweet, and smoky BBQ chicken pizza with a chewy crust and melty cheese, perfect for any occasion.

Ingredients

Scale
  • 1 pound (14–16 oz) pizza dough (store-bought or homemade)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1/2 cup BBQ sauce for the base, plus 1–2 tablespoons to toss with chicken
  • 2 cups shredded mozzarella cheese
  • 1/2 cup smoked gouda or sharp cheddar (optional, shredded)
  • 1/2 small red onion, thinly sliced
  • 2–3 tablespoons fresh cilantro, chopped (for topping after baking)
  • 1 tablespoon olive oil
  • Cornmeal or flour for dusting
  • Pinch of kosher salt, black pepper, and optional garlic powder

Instructions

  1. Preheat your oven to 475°F (245°C). Place a pizza stone or an upside-down sheet pan inside to heat for at least 25–30 minutes.
  2. Prep toppings: Toss the cooked chicken with 1–2 tablespoons of BBQ sauce. Thinly slice the red onion and chop the cilantro. Shred cheeses.
  3. Shape the dough: On parchment dusted with flour or cornmeal, stretch or roll the dough into a 12-inch round. If it springs back, let it rest for 5 minutes and try again.
  4. Sauce and layer: Brush the dough lightly with olive oil. Spread 1/2 cup BBQ sauce, leaving a small border. Add mozzarella (and gouda/cheddar if using). Scatter the sauced chicken and red onion. Season with a pinch of salt and pepper.
  5. Transfer to the oven: Slide the parchment with the pizza onto the hot stone or sheet pan. Work quickly to keep the oven hot.
  6. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling with browned spots. For extra color, broil for 1–2 minutes if needed.
  7. Finish and serve: Let the pizza rest for 3–5 minutes. Top with chopped cilantro, slice, and serve with extra BBQ sauce on the side if you like.

Notes

For a thicker crust, give the dough a 10-minute rest after shaping, then dimple and bake.

Nutrition

Find it online: https://recipesunfolded.com/homemade-bbq-chicken-pizza/

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