📝 About This Recipe
Born in the culinary fusion scene of California, this BBQ Chicken Pizza elevates a fast-food staple into a gourmet masterpiece. It features a perfect harmony of tangy-sweet barbecue sauce, tender grilled chicken, and the sharp bite of red onions, all held together by a gooey blend of mozzarella and smoked gouda. The addition of fresh cilantro provides a vibrant finish that cuts through the richness, making every bite a celebration of smoky and savory flavors.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (for dusting the pizza stone or pan)
The Toppings
- 1.5 cups Chicken Breast (cooked and shredded or cubed)
- 3/4 cup BBQ Sauce (divided; use a high-quality smoky variety)
- 1.5 cups Low-Moisture Mozzarella (freshly shredded)
- 1/2 cup Smoked Gouda (shredded)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 tablespoon Olive Oil (for brushing the crust)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats to ensure a crispy bottom crust.
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2
In a small bowl, toss the cooked chicken with 1/4 cup of the BBQ sauce until every piece is well-coated. This ensures the chicken stays moist during the bake.
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3
On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle. Aim for a thinner center and a slightly thicker edge for the crust.
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4
Carefully remove the hot pizza stone from the oven (or use a baking sheet) and sprinkle with cornmeal to prevent sticking.
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5
Transfer the rolled dough onto the stone or pan. Work quickly to prevent the dough from sticking or cooking prematurely.
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6
Spread the remaining 1/2 cup of BBQ sauce evenly over the dough, leaving about a 1-inch border around the edges for the crust.
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7
Sprinkle the shredded mozzarella and smoked gouda evenly over the sauce. The gouda adds that signature smoky depth.
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8
Distribute the sauce-coated chicken and the thinly sliced red onions over the cheese layer.
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9
Lightly brush the exposed edges of the crust with olive oil to help it achieve a beautiful golden-brown color.
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10
Place the pizza in the oven and bake for 12-15 minutes, or until the cheese is bubbling and slightly browned, and the crust is crisp.
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11
Remove the pizza from the oven and let it rest for 2-3 minutes. This allows the cheese to set so the toppings don't slide off when sliced.
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12
Garnish with the fresh chopped cilantro and red pepper flakes before slicing into wedges and serving hot.
💡 Chef's Tips
Always use a block of cheese and shred it yourself; pre-shredded cheeses are coated in potato starch and won't melt as smoothly. If your red onions are too sharp, soak the slices in cold water for 10 minutes then pat dry before adding to the pizza. For an extra crispy crust, par-bake the dough for 3 minutes before adding any sauce or toppings. Don't overload the center with toppings, as this can lead to a 'soggy' middle; keep the distribution even. If you don't have smoked gouda, smoked provolone or even a touch of liquid smoke in the sauce works as a substitute.
🍽️ Serving Suggestions
Pair with a crisp, cold IPA or a chilled glass of Sweet Tea to complement the smoky flavors. Serve alongside a fresh Garden Salad with a light ranch or lime-vinaigrette dressing. A side of crunchy celery sticks and carrot ribbons provides a refreshing textural contrast. Offer extra BBQ sauce on the side for those who like to dip their crusts. For a spicy kick, serve with a side of pickled jalapeños.