Bbq Chicken Pizza Recipe

Preheat and prepare surface

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the all-purpose flour.

Stretch or roll the pizza dough into a 12-inch round on the floured surface. Transfer dough to a piece of parchment for easy transfer or to a lightly oiled pizza peel. Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch rim for the crust.

Season chicken

Trim any excess fat from the chicken and pat dry. In a small bowl combine smoked paprika, garlic powder, salt, black pepper, and 1 tablespoon olive oil. Rub the mixture evenly over the chicken pieces.

Grill or pan-sear the chicken

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Cook the chicken 4–6 minutes per side until an instant-read thermometer reads 165°F (74°C). Alternatively, pan-sear in a skillet with a drizzle of oil for the same time. Remove from heat and let rest 5 minutes.

Shred or slice

Slice or shred the cooked chicken into bite-sized strips or shreds appropriate for topping the pizza (aim for about 1 to 1/2-inch pieces). Toss the shredded chicken with 1/4 cup of the barbecue sauce so it is lightly coated and flavorful.

Sauce the crust

Spread about 3/4 cup of barbecue sauce evenly over the prepared dough, leaving the edge clear for the crust. Reserve remaining barbecue sauce for basting or serving.

Add cheese and toppings

Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauced dough. Distribute the sauced shredded chicken across the pizza in an even layer. Scatter the thinly sliced red onion over the chicken, then add the remaining 1/2 cup mozzarella and the optional smoked gouda or cheddar if using (this adds a smoky, tangy note).

Bake

Carefully slide the pizza (on parchment or peel) onto the preheated pizza stone or a sheet pan. Bake for 8–12 minutes until the crust is golden and the cheese is bubbling and beginning to brown. Rotate once halfway through baking for even color.

Rest and garnish

Remove the pizza from the oven and let rest 2–3 minutes. Brush the crust lightly with a little of the reserved barbecue sauce if desired. Sprinkle chopped fresh cilantro over the top and finish with crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste. Slice and serve with extra BBQ sauce on the side.