Bbq Chicken Pizza Recipe

Preheat and prepare surface

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you do not have a stone, preheat the oven to 475–500°F with the sheet inside.

Shape the dough

Lightly dust a work surface and your hands with cornmeal or semolina. Stretch or roll the 10-inch pizza dough into a roughly 10-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.

Brush crust

Brush the outer 1/2-inch of the crust lightly with 1 teaspoon olive oil to encourage browning.

Spread 1 tablespoon barbecue sauce evenly over the dough, leaving the oiled outer crust bare. For a stronger barbecue flavor, reserve the optional 1 teaspoon to drizzle on the finished pizza.

Combine the cooked shredded chicken with the 0.25 cup thinly sliced red onion, 0.25 teaspoon salt, 1/8 teaspoon black pepper, and 0.25 teaspoon garlic powder in a bowl. Toss to coat evenly and to infuse the chicken with seasoning.

Distribute the seasoned chicken and onion mixture evenly over the sauced dough, leaving the crust clear.

Sprinkle the shredded mozzarella evenly over the chicken, then scatter the shredded smoked Gouda (or cheddar) on top for a smoky, melty finish.

Carefully slide the pizza (on parchment or using a peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden-brown and the cheese is bubbling and beginning to brown. Baking time will vary based on oven and stone temperature.

Remove the pizza from the oven and let it rest for 2 minutes. If desired, drizzle the reserved 1 teaspoon barbecue sauce over the top in a thin zig-zag for extra flavor.

Scatter 1 tablespoon chopped fresh cilantro over the pizza and slice into 6 wedges (typical for a 10" pizza). Serve hot.