Free recipe American

BBQ Chicken Pizza

Name: BBQ Chicken Pizza
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb pizza dough, homemade or store-bought, divided into 2 balls, at room temperature; 2 cups cooked chicken, shredded, rotisserie or leftover; 3/4 cup barbecue sauce, divided, plus more for drizzling; 1 tbsp extra-virgin olive oil; 8 oz mozzarella cheese, low-moisture, shredded; 4 oz smoked gouda cheese, shredded; 1/2 red onion, small, very thinly sliced; 1 jalapeno, thinly sliced, optional; 1/4 cup fresh cilantro, chopped; 2 tbsp cornmeal, for the pizza peel

A tangy barbecue sauce base topped with shredded chicken, red onion, smoked gouda and mozzarella, finished with fresh cilantro.

By Priya Hollis, Head of Shop & Product Published April 4, 2025

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Prep: 20 min
Cook: 22 min
Total: 42 min
Servings: 4
Level: Easy

BBQ chicken pizza was a California pizza-parlor sensation, and it is still one of the most satisfying ways to use up leftover or rotisserie chicken. Sweet, smoky barbecue sauce stands in for tomato sauce, and the chicken gets tossed in more of it so every bite is saucy.

The cheese is where this version shines. Mozzarella gives you the stretch, while smoked gouda adds a rich, campfire flavor that plays perfectly with the sauce. Thin slices of red onion turn sweet and tender in the oven, and a handful of fresh cilantro at the end cuts through the richness.

Add sliced jalapeno for a little heat, and serve with a crisp green salad.

Great use for leftover chicken
Smoked gouda richness
Ready in about 40 minutes

Directions

Set a pizza stone or steel on the upper-middle rack and heat the oven to 500 degrees F for 45 minutes.
Toss the chicken with 1/4 cup of the barbecue sauce in a bowl until evenly coated.
Toss the mozzarella and smoked gouda together in another bowl.
On a floured counter, stretch one dough ball into an 11-inch round and transfer it to a peel dusted with cornmeal.
Brush the outer rim of the dough with olive oil, then spread 1/4 cup of the remaining barbecue sauce over the center.
Sprinkle one quarter of the cheese mixture over the sauce, then add half the chicken, half the onion and half the jalapeno, if using.
Top with another quarter of the cheese mixture.
Slide the pizza onto the stone and bake until the crust is deep golden and the cheese is bubbly and browned in spots, 9 to 11 minutes.
Let rest for 2 minutes, then scatter with half the cilantro and add a light drizzle of barbecue sauce before slicing.
Repeat with the remaining dough and toppings, letting the stone reheat for 5 minutes between pizzas.

Test-kitchen tips

Barbecue sauce is high in sugar and can scorch, so keep the layer thin and let the cheese cover most of it.
Leftover slices reheat best in a covered skillet over medium-low heat for 5 to 6 minutes.
Swap the chicken for pulled pork, or add grilled pineapple for a sweet and smoky twist.