BBQ Chicken Pizza Onions (Printable)

Smoky chicken and tangy BBQ on a cheesy pizza with sweet red onions and fresh cilantro.

# What You'll Need:

→ Pizza Base

01 - 1 prepared pizza dough (12-inch round)

→ Chicken

02 - 1 cup cooked chicken breast, shredded or diced
03 - 2 tablespoons BBQ sauce

→ Sauce & Toppings

04 - 1/2 cup BBQ sauce (plus extra for drizzling)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded smoked gouda cheese
07 - 1/2 small red onion, thinly sliced
08 - 1 small handful fresh cilantro, chopped

→ Optional Garnishes

09 - Extra BBQ sauce, for drizzling
10 - Crushed red pepper flakes

# How To Make It:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven while preheating.
02 - On a lightly floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel.
03 - Toss the cooked chicken with 2 tablespoons of BBQ sauce in a small bowl until evenly coated.
04 - Spread 1/2 cup BBQ sauce evenly over the pizza dough, leaving a 1/2-inch border for the crust.
05 - Sprinkle the mozzarella and gouda cheeses evenly over the sauce base.
06 - Distribute the BBQ chicken pieces evenly over the cheese, then scatter sliced red onions across the surface.
07 - Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
08 - Remove from oven and let cool for 2 minutes. Sprinkle with fresh cilantro and drizzle with extra BBQ sauce if desired. Slice and serve immediately.

# Tips from dashanddishes:

01 -
  • The smoky gouda creates this incredible depth that makes people think you spent way more effort than you actually did
  • Leftover chicken transforms into something completely new and exciting, so nothing goes to waste
02 -
  • Don't overload the sauce or your crust will get soggy in the middle—less is more here
  • The gouda makes all the difference, so don't skip it even if you're tempted to use just mozzarella
03 -
  • If your dough keeps shrinking back when you roll it out, let it rest for 10 minutes and try again—it just needs to relax
  • A pizza peel makes transferring to the oven so much easier, but the back of a baking sheet works in a pinch

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