BBQ Chicken Pizza Cilantro (Printable)

Bold pizza with smoky BBQ sauce, tender chicken, melted cheese, red onions, and fresh cilantro.

# What You'll Need:

→ Pizza Base

01 - 1 pound pizza dough, homemade or store-bought
02 - 1 tablespoon cornmeal or flour for dusting

→ Sauce

03 - 1/2 cup BBQ sauce

→ Toppings

04 - 1 1/2 cups cooked chicken breast, shredded or diced
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded smoked Gouda or cheddar cheese
07 - 1/3 cup thinly sliced red onion
08 - 2 tablespoons fresh cilantro leaves, roughly chopped
09 - 1 tablespoon olive oil
10 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 475°F. Place pizza stone in oven during preheating if using.
02 - Lightly dust pizza peel or baking sheet with cornmeal or flour. Stretch or roll pizza dough into a 12-inch circle.
03 - Brush dough lightly with olive oil. Spread BBQ sauce evenly over surface, leaving 1/2-inch border.
04 - Sprinkle half of mozzarella and smoked Gouda (or cheddar) over sauce.
05 - Top evenly with shredded chicken and sliced red onion.
06 - Sprinkle remaining cheese over toppings, then season with freshly ground black pepper.
07 - Transfer to oven and bake for 12–15 minutes until crust is golden and cheese is bubbling and slightly browned.
08 - Remove from oven and let cool for 2–3 minutes. Sprinkle with chopped cilantro.
09 - Slice and serve immediately.

# Expert Advice:

01 -
  • The smoky BBQ sauce creates this incredible base that makes every bite feel like a backyard party
  • It comes together faster than delivery and tastes infinitely better than anything that shows up in a cardboard box
02 -
  • I once skipped the cornmeal and my pizza stuck to the peel, creating a tragic mess that still haunts me sometimes
  • Letting the dough come to room temperature for 30 minutes makes it so much easier to stretch without fighting back
03 -
  • Use a rotisserie chicken and this recipe becomes a 20 minute weeknight dinner instead of a weekend project
  • Spread the BBQ sauce thinner than you think you need to, otherwise the crust can get soggy in the middle

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