BBQ Chicken Pizza Onion

It was supposed to be a regular Friday night, but I forgot to defrost anything substantial for dinner. A lingering pizza dough ball from earlier in the week caught my eye, and suddenly BBQ chicken pizza became the most brilliant problem-solving idea I'd had all month. The smell of that smoky gouda hitting the hot oven made me question why I ever overthink dinner plans.

My cousin asked what I was making when she smelled the onions hitting the cheese, and I watched her face light up when I told her it was BBQ chicken. We ended up eating it straight off the cutting board while standing in the kitchen, barely letting it cool down enough to not burn our tongues. That's the kind of dinner memory that sticks with you longer than the actual flavors.

Ingredients

• Pizza dough: Store-bought works perfectly here, but room temperature dough is much easier to stretch without springing back.
• Cooked chicken breast: Rotisserie chicken is your absolute best friend for this recipe—already tender and seasoned.
• BBQ sauce: Toss the chicken in a bit before topping so every bite is evenly coated.
• Mozzarella and smoked gouda: The mozzarella gives you that classic cheese pull, but the gouda is what makes people ask what's different about this pizza.
• Red onion: Thin slices mellow beautifully in the oven and add just the right sharpness.
• Fresh cilantro: Sprinkle this on after baking so it stays bright and cuts through all that richness.

Instructions

Get your oven seriously hot:

Crank it to 475°F and slide your pizza stone in if you're using one—the screaming hot surface is what creates restaurant-style crust.

Prep your canvas:

Roll that dough out on a floured surface until it's about 12 inches across, then transfer it to parchment paper for easy maneuvering.

Coat the chicken:

Toss your shredded chicken with just 2 tablespoons of BBQ sauce in a small bowl so every piece gets that flavor locked in.

Build your base:

Spread the remaining BBQ sauce evenly across the dough, but leave yourself a little border so you have something to hold onto.

Layer on the cheese:

Sprinkle both cheeses over the sauce—they'll act as the delicious glue holding everything together.

Arrange the toppings:

Scatter the BBQ chicken and those pretty red onion slices all over the top, making sure every slice will get a bit of everything.

Bake until bubbly:

Slide it into that hot oven for 12 to 15 minutes, watching for that golden crust and the moment the cheese starts bubbling with those gorgeous browned spots.

Finish with flair:

Let it rest for just 2 minutes so the cheese sets slightly, then shower it with fresh cilantro and an extra drizzle of BBQ sauce if you're feeling indulgent.

Save

This recipe has officially become my go-to whenever friends say they're coming over last minute because it never fails to impress. Something about the combination of familiar pizza comfort and those smoky, tangy flavors makes people linger around the counter long after they've finished eating.

Getting That Crispy Crust

If you're using a baking sheet, preheat it in the oven for a few minutes before sliding the pizza onto the hot surface. That initial blast of heat from underneath helps create that satisfying crunch we're all chasing.

Making It Your Own

Sometimes I'll add sliced jalapeños if I'm craving heat, or swap the red onion for sweet vidalia when they're in season. The beauty of this recipe is how well it plays with whatever flavor profile you're feeling that day.

Timing Everything Perfectly

I've learned to prep all my toppings before rolling out the dough because nothing's worse than standing there with sauce on your fingers trying to slice onions. Having everything in little bowls makes the assembly line feel effortless instead of frantic.

• Preheat your oven before you start anything else.
• Keep a pair of kitchen shears handy for quick cilantro chopping.
• Have your extra BBQ sauce open and ready for that final drizzle.

Save

There's something genuinely satisfying about pulling a beautifully bubbly pizza out of the oven you made yourself. Hope this becomes a regular in your Friday night rotation like it has in mine.

Recipe FAQs

→ What type of dough works best for this pizza?

A prepared 12-inch round pizza dough is ideal, rolled thin for a crisp crust when baked at high heat.

→ Can rotisserie chicken be used instead of cooked chicken breast?

Yes, rotisserie chicken adds convenience and a flavorful alternative to shredded cooked chicken breast.

→ How can I make the crust extra crispy?

Bake the pizza directly on a preheated pizza stone inside the oven for a crispier base and even heat distribution.

→ What cheeses complement the BBQ chicken topping?

Combining shredded mozzarella with smoked gouda offers a balance of melty texture and smoky depth of flavor.

→ Are there ways to add some heat to this pizza?

Yes, sprinkling crushed red pepper flakes or adding sliced jalapeños before baking introduces a spicy kick to the flavor profile.