Bbq Chicken Pizza Recipe

Preheat and prepare pan

Place an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly brush a 12-inch pizza pan or sheet with 1 tablespoon olive oil; if using a peel, dust it with 2 tablespoons flour.

Shape dough

On a lightly floured surface, stretch or roll the pizza dough into a roughly 12-inch circle. Use your fingers to form a slightly thicker edge for the crust. Transfer the shaped dough to the prepared pan or a floured peel.

Spread 3 tablespoons BBQ sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create a thin, even layer so the sauce doesn’t make the dough soggy.

Prepare chicken: If the cooked chicken is cold or moist, toss the 1.5 cups shredded chicken with 1 tablespoon BBQ sauce to flavor and lightly moisten it. Distribute the chicken evenly over the sauced dough.

Onion and jalapeño: Scatter the 1/4 cup thinly sliced red onion evenly over the chicken. If using jalapeño, add thin slices now for heat.

Cheese: Combine 1.5 cups shredded mozzarella and 1/2 cup smoked gouda. Sprinkle the cheese blend evenly over the pizza so toppings are held in place.

Bake the pizza on the preheated stone or pan for 10–12 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown. Rotate the pizza halfway through baking for even color.

Brush and rest: Remove the pizza from the oven. Lightly brush the crust and chicken area with the reserved 1 tablespoon BBQ sauce for extra gloss and flavor. Let the pizza rest for 2–3 minutes before slicing.

Garnish and serve: Sprinkle 2 tablespoons chopped cilantro over the pizza and optional crushed red pepper flakes to taste. Slice into 6–8 pieces and serve immediately.