BBQ Chicken Pizza Onion (Printable)
Smoky, tangy pizza with tender chicken, red onions, and melted cheeses for a quick, flavorful meal.
# What goes in:
→ Pizza Base
01 - 1 prepared pizza dough (12-inch round)
→ Chicken
02 - 1 cup cooked chicken breast, shredded or diced
03 - 2 tablespoons BBQ sauce
→ Sauce & Toppings
04 - 1/2 cup BBQ sauce (plus extra for drizzling)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded smoked gouda cheese
07 - 1/2 small red onion, thinly sliced
08 - 1 small handful fresh cilantro, chopped
→ Optional Garnishes
09 - Extra BBQ sauce, for drizzling
10 - Crushed red pepper flakes
# Directions:
01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven while preheating.
02 - On a lightly floured surface, roll out pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Toss cooked chicken with 2 tablespoons BBQ sauce in a small bowl until evenly coated.
04 - Spread 1/2 cup BBQ sauce evenly over pizza dough, leaving a 1/2-inch border for the crust.
05 - Sprinkle mozzarella and smoked gouda cheeses evenly over the sauce base.
06 - Distribute BBQ chicken pieces over the cheese, then scatter sliced red onions across the surface.
07 - Bake for 12–15 minutes until crust is golden brown and cheese is bubbly with slight browning.
08 - Remove from oven and let cool for 2 minutes. Sprinkle fresh cilantro over the top, drizzle with additional BBQ sauce if desired, then slice and serve immediately.
# Expert Advice:
01 -
- That perfect balance of tangy BBQ sauce against creamy, smoky cheese is something dreams are made of.
- It comes together faster than delivery would even arrive at your door.
02 -
- Don't overload your pizza with toppings or the crust will turn soggy before the cheese has a chance to bubble.
- Letting the dough come to room temperature for 30 minutes makes it infinitely easier to stretch without fighting back.
03 -
- Pat your red onion slices dry with a paper towel before topping so they don't release too much moisture onto the pizza.
- A pizza peel makes transferring to the oven feel professional, but the back of a flat baking sheet works just as well.