BBQ Chicken Pizza Cilantro

The first time I made BBQ chicken pizza, I was skeptical about putting barbecue sauce on dough. My roommate had insisted on it after trying it at some restaurant downtown, and I humored her because it was Friday and we were both exhausted from work weeks that felt like they would never end. When it came out of the oven, bubbling and smelling like summer cookouts, I took one bite and completely understood what all the fuss was about.

Last summer I made this for a group of friends who dropped by unexpectedly after a day at the beach. Everyone was sandy and hungry and someone had brought a six pack of cheap lager that tasted amazing alongside the smoky sweet pizza. We ate standing up around the kitchen counter, and nobody cared that we were being messy because that cilantro on top just makes everything taste fresh and bright.

Ingredients

• 1 pound pizza dough: Homemade is wonderful but store bought works perfectly fine, just let it come to room temperature for easier stretching
• 1 tablespoon cornmeal or flour: This keeps the dough from sticking to your peel or baking sheet and adds a subtle crunch to the bottom crust
• 1/2 cup BBQ sauce: Use whatever brand you love honestly, just know that thicker sauces work better than thin runny ones
• 1 1/2 cups cooked chicken breast: Rotisserie chicken from the grocery store is my secret shortcut here, already seasoned and perfectly tender
• 1 cup shredded mozzarella cheese: This creates that classic cheese pull we all secretly love on pizza
• 1/2 cup smoked Gouda or cheddar: The smoked cheese is what really makes this recipe special, adding depth that regular cheese cannot provide
• 1/3 cup thinly sliced red onion: These get sweet and mellow in the oven, providing a perfect contrast to the smoky flavors
• 2 tablespoons fresh cilantro: Add this after baking so it stays bright and fresh, cutting through all that rich cheese

Instructions

Get your oven screaming hot:

Preheat to 475°F and if you have a pizza stone, put it in there now so it gets properly hot while you prep everything else.

Prep your dough workspace:

Dust a pizza peel or baking sheet with cornmeal, then stretch or roll your dough into a 12 inch circle, being gentle if it resists.

Build your flavor foundation:

Brush the dough with olive oil, then spread that BBQ sauce evenly across the surface, leaving about half an inch around the edges for the crust.

Add your cheese layer:

Sprinkle half the mozzarella and half the smoked Gouda over the sauce, creating little cheese islands for your toppings to nestle into.

Layer on the good stuff:

Spread the chicken evenly across the pizza, then scatter those red onion slices everywhere, letting them overlap slightly.

Top with remaining cheese:

Sprinkle the rest of the mozzarella and smoked Gouda over everything, then give it a few grinds of black pepper to wake up all the flavors.

Bake until bubbling and golden:

Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is golden brown and the cheese is bubbling like crazy.

Finish with fresh cilantro:

Let the pizza rest for just 2 or 3 minutes so the cheese sets slightly, then scatter the chopped cilantro over the top before slicing.

Save

This pizza became my go to contribution for game day gatherings after my brother specifically requested it instead of the wings I usually make. There is something about the combination of BBQ sauce and melted cheese that just makes people happy, plus it feels more special than ordering delivery but requires way less effort than you might think.

Making It Your Own

The beauty of this pizza is how well it adapts to whatever you have in the fridge or whatever flavors you are craving. Sometimes I add pineapple because controversy is fun and the sweetness actually works beautifully with the smoky BBQ sauce.

Getting The Crust Right

A hot oven is non negotiable here, and if you can invest in a pizza stone or steel, it will transform your home pizza game completely. The key is letting the stone heat up for at least 30 minutes while you prep, creating that restaurant style crisp bottom crust.

Pairing Suggestions

A cold lager cuts through the rich cheese and BBQ sauce perfectly, but a fruity Zinfandel works surprisingly well too if you want something with wine. Serve it with a simple green salad dressed with vinaigrette to balance out all that richness.

• Serve immediately because BBQ chicken pizza does not reheat nearly as well as you hope it will
• Extra cilantro on the side lets people customize their slices
• A squeeze of fresh lime right before serving adds brightness nobody expects

Save

The best part about this pizza is how it feels like a special treat but comes together quickly enough for a Tuesday night. Hope it becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ What cheese works best for this pizza?

A combination of mozzarella and smoked Gouda or cheddar provides optimal melt and a rich smoky flavor that complements the BBQ sauce and chicken.

→ Can I use pre-cooked chicken?

Yes, shredded or diced pre-cooked chicken breast works perfectly and speeds up preparation.

→ How can I make the crust crispier?

Preheat your oven with a pizza stone or use a hot baking sheet and dust with cornmeal or flour to prevent sticking and increase crispiness.

→ What is a good beverage pairing?

A crisp lager or a fruity Zinfandel complements the smoky and savory flavors well.

→ Can I add some heat to the toppings?

Drizzle with hot sauce or add sliced jalapeños for a spicy kick without overpowering the other flavors.