BBQ Chicken Pizza Red Onion (Printable Format)

Smoky chicken and red onion layered on a crispy pizza base with melted mozzarella and gouda cheese.

# What You Need:

→ 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
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

# How-To Steps:

01 - Preheat oven to 475°F. Place pizza stone in oven during preheating if using.
02 - Roll out pizza dough on lightly floured surface to 12-inch circle. Transfer to parchment-lined baking sheet or pizza peel.
03 - Combine cooked chicken with 2 tablespoons BBQ sauce in small bowl. Toss to coat evenly.
04 - Spread 1/2 cup BBQ sauce evenly over dough, leaving 1/2-inch border for crust.
05 - Sprinkle mozzarella and gouda cheeses uniformly over sauce base.
06 - Distribute BBQ chicken and sliced red onions across pizza surface.
07 - Bake 12-15 minutes until crust turns golden brown and cheese bubbles with light browning.
08 - Remove from oven, rest 2 minutes. Garnish with fresh cilantro. Drizzle with additional BBQ sauce if desired. Slice and serve hot.

# Expert Suggestions:

01 -
  • The smoky gouda adds such incredible depth that regular cheese pizza cant compete with
  • It comes together in under 40 minutes but tastes like it came from a gourmet pizza place
  • The combination of sweet red onion and tangy BBQ sauce creates this perfect balance that keeps everyone coming back for seconds
02 -
  • A preheated pizza stone makes the crust irresistibly crispy with those perfect charred spots
  • Do not overload the toppings or your pizza will end up soggy in the middle
  • Letting the dough rest at room temperature for 20 minutes makes it so much easier to stretch without snapping back
03 -
  • Rotisserie chicken saves so much time and already has that great seasoned flavor
  • Parchment paper makes transferring the pizza to the oven completely foolproof
  • Let the pizza cool for those full 2 minutes or you will lose all your cheese when slicing

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