Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 1 cup plus 2 tbsp smoky barbecue sauce, divided
- 1 1/2 cups (about 7 oz / 200 g) shredded rotisserie chicken
- 1 cup (4 oz / 115 g) shredded smoked gouda
- 1 1/2 cups (6 oz / 170 g) shredded low‑moisture mozzarella
- 1/4 medium red onion, very thinly sliced
- 1–2 tbsp extra‑virgin olive oil
- 1/4 cup loosely packed fresh cilantro leaves
- Cornmeal or flour, for dusting
- Salt and black pepper, to taste
Do This
- 1) Preheat oven to 475°F (245°C). If using a pizza stone, heat it for at least 30 minutes. Prepare a pizza stone or an oiled baking sheet; dust with cornmeal or flour.
- 2) Toss shredded chicken with 2–3 tbsp barbecue sauce until well coated; set aside.
- 3) Stretch or roll dough on a lightly floured surface into a 12–14 inch round. Transfer to the prepared stone or pan.
- 4) Brush dough lightly with olive oil. Spread 1/2–3/4 cup barbecue sauce in a thin, even layer, leaving a 1 inch border.
- 5) Top with half the mozzarella, all the chicken, red onion slices, then remaining mozzarella and all the smoked gouda. Season lightly with salt and pepper.
- 6) Bake 12–15 minutes, until crust is deep golden and cheeses are melted and bubbly with browned spots.
- 7) Cool 3–5 minutes, scatter with fresh cilantro, slice, and serve hot.
Why You’ll Love This Recipe
- Classic takeout-style BBQ chicken pizza made easily at home with rotisserie chicken.
- Smoky barbecue sauce, smoked gouda, and mozzarella create big flavor with minimal effort.
- Perfect way to use leftover chicken and pantry staples for a fast weeknight dinner.
- Customizable: make it spicier, cheesier, or add your favorite toppings without complicating the recipe.
Grocery List
- Produce: Red onion, fresh cilantro
- Dairy: Smoked gouda (block or pre-shredded), low‑moisture mozzarella (block or pre-shredded)
- Pantry: Pizza dough (refrigerated or shelf‑stable), smoky barbecue sauce, extra‑virgin olive oil, cornmeal or all‑purpose flour, salt, black pepper
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, homemade or store‑bought, at room temperature
- 1–2 tbsp extra‑virgin olive oil, plus more for greasing pan if needed
- 1–2 tbsp cornmeal or all‑purpose flour, for dusting the pan and work surface
For the BBQ Chicken Topping
- 1 1/2 cups (about 7 oz / 200 g) shredded rotisserie chicken (skin and bones removed)
- 1 cup plus 2 tbsp smoky barbecue sauce, divided (use your favorite brand)
- 1 cup (4 oz / 115 g) shredded smoked gouda cheese
- 1 1/2 cups (6 oz / 170 g) shredded low‑moisture mozzarella cheese
- 1/4 medium red onion, very thinly sliced into half‑moons
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
For Finishing
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped or left whole
- Optional: extra barbecue sauce for drizzling
- Optional: pinch of red pepper flakes for heat
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Place a pizza stone or an upside‑down heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C). Allow the stone or pan to heat for at least 30 minutes for the best crust.
If you do not have a stone, lightly oil a regular baking sheet and dust it with a thin layer of cornmeal or flour to help prevent sticking and to add a bit of texture to the bottom of the crust.
Step 2: Bring the dough to room temperature and prep your toppings
Remove the pizza dough from the refrigerator (if chilled) and let it sit at room temperature for 20–30 minutes. This relaxes the gluten and makes the dough much easier to stretch without springing back.
Meanwhile, shred the rotisserie chicken into bite‑sized pieces, discarding skin and bones. Measure out 1 1/2 cups. Thinly slice the red onion into very fine half‑moons so it softens quickly in the oven. Shred both the smoked gouda and mozzarella cheeses if they are not pre‑shredded.
Step 3: Toss the chicken in barbecue sauce
In a medium bowl, combine the shredded chicken with 2–3 tbsp of barbecue sauce. Toss until every piece is lightly coated and glossy. This step ensures the chicken stays moist and flavorful on the pizza instead of drying out in the hot oven.
Step 4: Shape the pizza dough
Lightly flour your work surface and your hands. Place the dough ball on the surface and gently press it into a flat disk, working from the center outward. Use your fingertips to push the dough into a roughly 8 inch circle, then pick it up and stretch it over your knuckles, rotating as you go, until it is about 12–14 inches in diameter.
Try to keep a slightly thicker rim around the edge for a nice crust. If the dough resists stretching and keeps springing back, let it rest for 5–10 minutes and then continue.
Transfer the stretched dough to a piece of parchment paper (for easy transfer) or directly onto your prepared cornmeal‑dusted peel or baking sheet.
Step 5: Sauce and top the pizza
Brush the outer 1 inch of the dough lightly with olive oil; this helps the crust brown and crisp. Spread 1/2–3/4 cup of barbecue sauce over the center of the dough in a thin, even layer, leaving the oiled border bare for the crust. Avoid over‑saucing, which can make the center soggy.
Sprinkle half of the mozzarella evenly over the sauce. Distribute the sauced chicken evenly across the pizza, followed by the thinly sliced red onion. Top with the remaining mozzarella and all of the smoked gouda, making sure the cheese reaches close to the edges so you get cheesy bites in every slice.
Finish with a light sprinkle of salt and freshly ground black pepper. If you like a little kick, add a pinch of red pepper flakes.
Step 6: Bake until bubbly and golden
Carefully slide the pizza (on the parchment, if using) onto the preheated stone or baking sheet. Bake for 12–15 minutes, or until the crust is deep golden brown, the cheeses are fully melted, and there are some caramelized, browned spots on top.
If the crust is done but you want more browning on the cheese, you can broil for an additional 1–2 minutes, watching very closely so it does not burn.
Step 7: Finish with fresh cilantro and serve
Remove the pizza from the oven and place it on a cutting board or cooling rack. Let it rest for 3–5 minutes to allow the cheese to set slightly, which makes slicing easier and helps prevent the toppings from sliding off.
Scatter the fresh cilantro leaves over the top. If desired, drizzle lightly with a little extra barbecue sauce. Slice into 6–8 wedges and serve hot while the cheese is melty and the crust is still crisp.
Pro Tips
- Hot oven = better crust: Give your oven and stone or pan plenty of time to preheat; a truly hot surface is key to getting a crisp, well‑browned bottom.
- Room‑temperature dough is your friend: Cold dough is tough and elastic. Let it warm up for easier stretching and fewer tears.
- Do not overload with sauce: Barbecue sauce is thicker and sweeter than tomato sauce. A thin, even layer is enough; extra sauce can lead to a soggy center.
- Slice onions very thin: Paper‑thin slices cook through quickly and become sweet and tender instead of staying raw and sharp.
- Use block cheese when possible: Shredding cheese from a block melts more smoothly than many pre‑shredded blends that contain anti‑caking agents.
Variations
- Spicy BBQ Chicken Pizza: Use a spicy barbecue sauce, add thinly sliced jalapeños, and finish with a sprinkle of crushed red pepper flakes.
- Bacon & Pineapple Twist: Add 1/3 cup cooked, crumbled bacon and 1/3 cup small pineapple tidbits on top of the chicken for a sweet‑savory combo.
- Ranch Drizzle: After baking, drizzle the pizza lightly with ranch dressing along with the cilantro for a creamy finish.
Storage & Make-Ahead
Leftover pizza keeps well in an airtight container in the refrigerator for 3–4 days. Reheat slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot and melty. You can also freeze cooled slices, well wrapped, for up to 1–2 months; reheat directly from frozen in a 375°F (190°C) oven for 12–15 minutes.
To make ahead, you can prep the shredded chicken, sliced onion, shredded cheeses, and even the stretched dough (on a parchment‑lined pan) up to a few hours in advance. Keep the dough covered and refrigerated, and let it sit at room temperature for 15–20 minutes before topping and baking.
Nutrition (per serving)
Approximate values per serving (1/4 of a 12–14 inch pizza): about 520 calories, 25 g protein, 54 g carbohydrates, 22 g fat, 9 g saturated fat, 3 g fiber, 14 g sugar, and 980 mg sodium. Actual values will vary based on the specific brands of dough, barbecue sauce, and cheeses used.
