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BBQ Chicken Pizza With Red Onions - Sweet, Smoky, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade), at room temperature
  • 1 cup cooked chicken, shredded or chopped (rotisserie works great)
  • 1/2 cup BBQ sauce, plus extra for drizzling (use your favorite)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded or grated smoked gouda or cheddar (optional but delicious)
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped (optional for topping)
  • 1 tablespoon olive oil (for the pan and crust)
  • Cornmeal or flour for dusting
  • Salt and black pepper, to taste

Method
 

  1. Preheat the oven: Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. If not, a sturdy sheet pan works fine.
  2. Prep the dough: Let the dough rest at room temperature for 20–30 minutes if it’s been chilled. This makes it easier to stretch without springing back.
  3. Prepare the chicken: Toss the cooked chicken with 2–3 tablespoons of BBQ sauce. Season lightly with salt and pepper. This keeps the chicken juicy and flavorful.
  4. Shape the crust: Lightly dust a piece of parchment or your pan with flour or cornmeal. Stretch or roll the dough into a 12–14 inch circle or rectangle. Brush the outer edge with olive oil.
  5. Add the sauce: Spread about 1/3 cup of BBQ sauce over the dough, leaving a 1-inch border. Use more if you like it saucy, but don’t oversaturate or the crust may get soggy.
  6. Layer the cheese: Sprinkle the mozzarella evenly over the sauce. Add the gouda or cheddar for extra smokiness.
  7. Top it: Scatter the BBQ chicken over the cheese. Add the thinly sliced red onions. If you want heat, add a few jalapeño slices.
  8. Bake: Transfer the pizza (with the parchment, if using) to the hot stone or place the pan on the middle rack. Bake for 10–14 minutes, until the cheese is bubbling and the crust is golden.
  9. Finish: Remove from the oven. Drizzle lightly with a bit more BBQ sauce if you like. Sprinkle with chopped cilantro. Let it rest 2–3 minutes so the cheese sets, then slice.
  10. Serve: Enjoy hot with a simple green salad or fresh corn on the cob. Leftovers reheat well.