My husband was pretty skeptical when I brought up the idea of making bbq chicken pizza for dinner, it was definitely outside the box for us. But surprisingly enough, this is our favorite pizza to make. It really has some great flavor between the tanginess of the barbecue sauce, sweetness of the red onions and an extra kick of heat from the sliced jalapeños. This pizza is super filling and a fun dinner for any night of the week. Plus it pairs well with beer!
To give the chicken some extra flavor, I brushed it with a barbecue-olive oil mix, then baked it off in the oven. You can prepare the chicken ahead of time, just allow it to cool completely before storing in the fridge.
Prepping the rest of the pizza is very similar to all the other pizzas we’ve made, instead of tomato sauce we used barbecue sauce, such as Sweet Baby Ray’s. It really is a good barbecue sauce, but you can use whatever you have on hand. After partially baking the crust with the sauce, add the rest of the toppings which are mozzarella, gouda (NOT smoked), sliced red onions and jalapeños. Bake again and finish off with some fresh chopped cilantro.
This is definitely a nice pizza to look at too! Pretty colors, pretty colors.
BBQ Chicken Pizza
Serves 2 adults and 2 tiny humans
1/4 cup barbecue sauce, such as Sweet Baby Ray’s
1 tablespoon olive oil
2 thin-sliced boneless skinless chicken breast
salt and pepper
1.5 pounds store-bought pizza dough or half a recipe of My Go-To Pizza Dough Recipe
All Purpose flour for dusting
1/3 cup barbecue sauce, such as Sweet Baby Ray’s
1 cup grated gouda cheese, not smoked gouda
1 cup grated mozzarella cheese, such as Polly-o
1/4 cup thin sliced red onion halves
1 jalapeño, thin sliced rounds
2 tablespoons cilantro, chopped for garnish
Equipment: 16″ non-stick round pizza pan, rolling pin
Preheat oven to 425℉. Spray a casserole dish with some cooking spray and place chicken on top. Season chicken on both sides with salt and pepper. In a small bowl combine 1/4 cup barbecue sauce and 1 tablespoon of olive oil. Brush barbecue sauce mixture on both sides of the chicken. Bake until cooked through for 15-20 minutes. Allow chicken to cool, then dice into small cubes. Set aside. Note: Chicken can be made ahead of time, just allow the chicken to cool completely, store in an airtight container in the refrigerator, until you are ready to use.
Place your oven rack on the lowest level and preheat your oven to 500℉. Sprinkle cornmeal on a round pizza pan. Lightly flour a clean work surface, place dough ball on top and lightly flour. Press dough with your fingertips and palms pushing outwards, use a rolling pin to help roll the dough to a 16″ circle. Transfer rolled dough to the cornmeal dusted pizza pan. No need to roll curst around the edges. Top dough with 1/3 cup of barbecue sauce, place in oven for 8 to 10 minutes, until bottom of crust starts to turn light golden brown. Remove from oven.
Top barbecue sauce with diced barbecue chicken, mozzarella and gouda cheese, sliced red onion and jalapeño. Place back in oven for another 10 minutes or until cheese is melted and begins to turn brown in spots and crust is baked through. Remove from the oven. To serve, garnish with chopped cilantro. Enjoy!