Save to Pinterest The first time I made this pizza, my roommate wandered into the kitchen mid-preparation and stopped dead in his tracks at the smell alone—that smoky, caramelized barbecue aroma mingling with bubbling cheese. He immediately asked if he could stay for dinner, and that's when I knew this recipe was something special. Turns out, grilling the chicken ahead of time and letting it cool just enough to slice cleanly made all the difference, and the combination of mozzarella with a sharper smoked gouda created a complexity I hadn't expected from such a simple idea. This pizza became our weeknight shortcut that somehow felt indulgent.
I made this for a casual game night and watched people go back for seconds without even realizing how much they were eating—that's the mark of a recipe that just works. Someone even asked me to teach them how to make it, which honestly surprised me because pizza feels like it should be hard. It's become my go-to when I want to feel like a good cook without the stress.
Ingredients
- Prepared pizza dough (about 250–300 g): Using store-bought dough means you skip the rise time without sacrificing taste; I've learned that room temperature dough stretches more forgivingly than cold dough straight from the fridge.
- Barbecue sauce (1/2 cup, plus extra for drizzling): This is your flavor backbone, so pick one you actually like eating straight from the bottle—that's the real test.
- Grilled chicken breast (about 200 g), sliced: Grilling it first adds a charred edge that raw chicken baked on pizza simply cannot replicate; rotisserie chicken works beautifully if you're short on time.
- Red onion (1/2 small, thinly sliced): The thin slices soften slightly in the oven and add a subtle sweetness that balances the barbecue tang.
- Mozzarella cheese (1 1/2 cups shredded): This is your workhorse cheese that melts evenly; don't skip the pre-shredding effort because block cheese browns unevenly.
- Smoked gouda or cheddar (1/2 cup shredded): The smoked variety elevates the entire pizza with a depth that plain mozzarella alone cannot achieve.
- Fresh cilantro (2 tablespoons, chopped): This is optional but transforms the pizza into something restaurant-quality with just a light scatter at the end.
Instructions
- Heat your oven generously:
- Crank the oven to 230°C (450°F) and if you have a pizza stone, toss it in there now so it preheats alongside everything else. A hot oven is non-negotiable for getting that crispy bottom crust.
- Shape the dough:
- Stretch or roll your pizza dough into a 30 cm round on a floured surface, working it gently to avoid tough spots. If it keeps shrinking back, let it rest for a minute and try again—the gluten is just being stubborn, and it'll cooperate.
- Spread the barbecue base:
- Paint the dough with barbecue sauce in an even layer, leaving a small border around the edge for the crust. This border is important because it lets the edges puff and brown without burning the sauce.
- Layer the protein:
- Distribute your grilled chicken slices evenly across the sauce so every bite has some chicken in it. Don't pile it high in the center—keep it relatively flat so it cooks through evenly.
- Top with cheese:
- Sprinkle mozzarella first, then scatter the smoked gouda over the top for a more interesting melt. The two cheeses work together to create a richer flavor than either alone.
- Add the onion:
- Scatter your red onion slices across the cheese layer where they'll soften and caramelize slightly. They add a sweet-tart contrast that keeps the pizza from feeling one-dimensional.
- Bake to golden perfection:
- Transfer to your preheated oven and bake for 12–15 minutes until the crust is golden and the cheese has bubbled and browned slightly at the edges. Keep an eye on it after minute 10—ovens vary, and you want to pull it out before the crust gets too dark.
- Finish and serve:
- Remove from the oven, drizzle with extra barbecue sauce if you want more tangy depth, and scatter cilantro across the top for a fresh brightness. Slice while it's hot and watch it disappear.
Save to Pinterest There's a moment right when you pull this pizza from the oven when the kitchen fills with such an incredible smoky-savory aroma that everyone suddenly stops what they're doing and pays attention. That's when you know a dish has crossed from being just food into being an experience worth remembering and sharing.
Why Grilling the Chicken First Matters
I learned this the hard way after trying to bake raw chicken directly on a pizza—it stayed rubbery and bland because it never had time to properly cook through. Grilling the chicken first gives it a head start and develops those caramelized edges that carry flavor throughout the dish. It also means the chicken arrives at the table tender instead of tough, which completely changes how people experience the pizza.
Cheese Selection as a Flavor Decision
Using just mozzarella feels safe, but adding smoked gouda transforms this from a straightforward pizza into something that tastes intentional and considered. The smoke flavor echoes the barbecue sauce in a way that makes the whole pizza feel cohesive. I've experimented with sharp cheddar when gouda wasn't available, and it works beautifully too—the point is choosing a cheese with enough personality to stand beside the barbecue flavor.
Timing and Temperature Variations
Every oven behaves differently, and pizza is one of those dishes where paying attention for just the last few minutes makes an enormous difference between perfect and overdone. Some ovens need closer to 12 minutes while others prefer 15, so learn your oven's personality by checking around minute 10 to see how brown the crust is getting.
- If you're using a pizza stone, you might see the bottom brown faster than the top—rotate the pizza halfway through if this happens.
- Leftover pizza reheats beautifully in a 180°C oven for about 8 minutes if you ever have leftovers, which is rare.
- The extra barbecue drizzle at the end is optional but genuinely worthwhile for anyone who loves bold flavors.
Save to Pinterest This pizza has become my answer to the question of what to cook when I want something that tastes impressive but doesn't demand hours in the kitchen. It's the kind of recipe that makes people appreciate you without making you stressed.
Recipe FAQ
- → What type of chicken works best for this pizza?
Grilled chicken breast sliced thinly provides a smoky and tender topping. Rotisserie chicken is a convenient alternative.
- → Can I use different cheeses?
Mozzarella and smoked gouda or cheddar create a creamy, smoky flavor, but you can experiment with your favorite melting cheeses.
- → How should the barbecue sauce be applied?
Spread the barbecue sauce evenly over the dough, leaving a small border to ensure a crisp crust and balanced flavor.
- → What temperature is best for baking?
Bake the pizza at 230°C (450°F) until the crust is golden and cheese is bubbly, usually 12–15 minutes.
- → Are there suggested garnishes?
Chopped fresh cilantro enhances the smoky flavors, and extra barbecue sauce drizzle adds a tangy finish.
