Smoky Chicken BBQ Pizza

There's something about the smell of barbecue sauce hitting hot cheese that made me a believer in this pizza. My neighbor brought one over on a random Tuesday evening, and I remember standing in my kitchen thinking this shouldn't work—pizza and BBQ felt like they were from different worlds. But then I bit into it, and the smoky, tangy sauce paired with that grilled chicken just clicked. Now it's become my go-to when I want something that feels special but doesn't require hours of fussing.

I made this for my sister during a backyard gathering last summer, and watching her face light up when she took that first bite was worth every minute. She immediately asked for the recipe, then came back asking if we could make it again the following week. It's become this little tradition between us now—Friday night pizzas with her kids running around the yard.

Ingredients

• Pizza dough (about 250–300 g): Using prepared dough is the secret to keeping this easy—no need to stress about rising times or yeast, just grab a ball from the store and you're halfway there.
• Barbecue sauce (1/2 cup, plus extra for drizzling): This is where your personality shows; pick one you actually love because it's the star here, and that smoky-sweet flavor carries the whole pizza.
• Grilled chicken breast (about 200 g), sliced: If you've got time, marinate it briefly before grilling, but honestly, even plain grilled chicken tastes amazing once the BBQ meets the cheese.
• Red onion (1/2 small, thinly sliced): The sharpness cuts through the richness and adds this little pop of freshness that makes each bite feel balanced.
• Mozzarella cheese (1 1/2 cups, shredded): The workhorse cheese that bubbles beautifully; don't skip shredding your own if you can, as pre-shredded tends to clump.
• Smoked gouda or cheddar (1/2 cup, shredded): This is what gives it depth—the smokiness echoes the barbecue sauce and makes everything taste more intentional.
• Fresh cilantro (2 tablespoons, optional): A handful scattered at the end adds a bright herbal note that feels a bit fancy but takes two seconds to do.

Instructions

Heat your oven properly:

Set it to 230°C (450°F) and if you have a pizza stone, let it hang out in there while everything preheats. A hot oven is non-negotiable here—it's what turns your crust golden and crispy instead of doughy.

Stretch and shape:

Roll your dough out to about 30 cm (12 inches) on a floured surface, then transfer it to parchment paper or a pizza peel. Take your time here and don't stress if it's not a perfect circle—rustic-looking pizza tastes just as good.

Spread the barbecue base:

Slather your BBQ sauce evenly across the dough, leaving a little border around the edges so you get that baked crust. This is your flavor foundation, so don't be shy.

Layer the chicken:

Distribute those sliced chicken pieces so they're spread out rather than piled in one spot. Each bite should have some chicken.

Cheese first, then toppings:

Start with your mozzarella, then add the smoked gouda or cheddar on top. Scatter the red onion slices after the cheese so they stay a little crisp rather than getting lost underneath.

Bake until golden:

Pop it in the oven for 12–15 minutes, watching it in those final minutes so you catch it when the cheese is bubbly and starting to brown at the edges. That slight browning is where the magic happens.

Finish and serve:

Pull it out, drizzle with a little extra barbecue sauce for good measure, and if you're using cilantro, sprinkle it on right now while the pizza is still warm so it releases those herbal notes.

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There was this one time I made it with leftovers and my ten-year-old nephew asked if this was a real food or if I'd invented it. When I explained it was actually just pizza with barbecue sauce, he looked genuinely shocked, like I'd just revealed some hidden culinary secret. Now that's the only way he wants pizza when he visits.

The Beauty of Prepared Dough

Using prepared dough completely changes the game here. I used to always make dough from scratch because I thought that's what you were supposed to do, but then I realized I was spending an hour on something that wasn't even the focus of the meal. Once I switched to store-bought, I actually started making pizza more often because the barrier to entry dropped so low. Quality prepared dough is genuinely good—you're not cutting corners, you're just being smart with your time.

Customizing Your Heat Level

The base recipe is pretty balanced, but this pizza is incredibly forgiving with modifications. I've had versions with sliced jalapeños added right after the onions, which brings this nice heat that plays well with the sweetness of the sauce. Some people like crispy bacon scattered on top, or even a little drizzle of ranch on the finished pizza. The point is, once you make it once and understand how it works, you can start playing around without worrying you'll ruin it.

Wine and Pairing Thoughts

This pizza has enough going on—smoky, sweet, savory, a little sharp from the onion—that it pairs beautifully with a crisp lager or cold beer. If you're more of a wine person, a chilled rosé works surprisingly well because the acidity cuts through the richness without fighting the barbecue. I've also served it with a light IPA, and the hoppy bitterness actually brings out even more of the smoky complexity.

• A cold beer is honestly the perfect pairing, and it makes the whole meal feel more casual and fun.
• If you're drinking wine, go crisp and cold rather than heavy—you want something that refreshes, not overwhelms.
• Don't overthink it; whatever cold drink you like is the right choice here.

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This pizza taught me that some of the best food moments aren't about complexity or technique—they're about knowing what you love and bringing those flavors together without overthinking it. Every time I make it, someone asks for the recipe, and I love that it's become this thing people actually want to recreate at home.

Questions & Answers

→ What type of chicken is best for this dish?

Grilled chicken breast works well as it provides tender, smoky flavors that complement the barbecue sauce.

→ Can I use different cheeses for topping?

Yes, shredded mozzarella combined with smoked gouda or cheddar adds a nice balance of meltiness and smoky taste.

→ How do I get a crispy crust?

Preheat the oven to 230°C and bake the pie on a pizza stone or a preheated baking sheet for a crispier base.

→ Are there suggested garnishes?

Chopped fresh cilantro adds a fresh note, and extra barbecue sauce drizzle boosts flavor intensity.

→ Can I add a spicy twist?

Adding sliced jalapeños before baking introduces a pleasant spicy kick to the dish.