Homemade BBQ Chicken Pizza
Total Time
2 hours, 25 minutes
Prep Time
2 hours, 10 minutes (includes dough rising)
Cook Time
15 minutes
Rating
5 out of 5 stars
(6)
Ingredients
one 12-inch pizza
- 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
- 1/3 cup + 2 Tablespoons (130g) your favorite barbecue sauce
- 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
- 2/3 cup (70g) shredded mozzarella cheese
- 2/3 cup (70g) shredded smoked gouda cheese
- 1/2 small red onion, thinly sliced
- 1 Tablespoon chopped fresh cilantro, for topping (or use basil)
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Preparation
Step 1
Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
Step 2
Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
Step 3
When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
Step 4
Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Spread 1/3 cup (about 95g) BBQ sauce evenly on top of the dough. Toss the cooked chicken with the remaining BBQ sauce, then scatter it all around the pizza. Top with cheeses and red onion evenly.
Step 5
Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven, and sprinkle with fresh cilantro, if desired.
Step 6
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 5 days.
Step 7
Save recipe for the next time?
Chef's notes
Freezing Instructions:
See homemade pizza dough recipe for how to freeze the pizza dough. You can freeze the baked and cooled pizza or pizza slices. Wrap tightly in plastic wrap and place wrapped slices in a freezer container or bag. Freeze up to 3 months. Thaw in the refrigerator or at room temperature.
Reheating Instructions:
Reheat leftover cold pizza in the microwave or cover with aluminum foil and bake on a lined baking sheet/pizza pan in a 350°F (204°C) oven until warmed. (About 10 minutes for slices, 15–20 minutes for whole pizza.)
Topping Swaps:
If you do not have smoked gouda, replace with the same amount of shredded mozzarella. You can leave off the onion and/or cilantro if desired.
This recipe was inspired by the BBQ Chicken Pizza at California Pizza Kitchen restaurant.
