BBQ Chicken Pizza Cilantro

I'd been attempting homemade pizza for months with mediocre results until my brother brought over a bottle of his favorite smoky BBQ sauce on a whim. We threw this together on a Friday night with leftover rotisserie chicken, and something about that sweet and smoky sauce hitting the hot crust transformed everything. Now it's the pizza my friends actually request instead of ordering delivery.

Last summer I made these for my niece's birthday party, and I was honestly worried the kids would find the red onions too grown-up. Turns out, when they're roasted on a pizza with all that cheese, even the pickiest eaters were asking for seconds. I've learned to always make two.

Ingredients

• 1 pound pizza dough: Store-bought works perfectly fine here, but let it come to room temperature for 20 minutes before stretching
• 1 tablespoon cornmeal: This little trick keeps the crust from sticking and adds restaurant-style crunch to the bottom
• 1/2 cup BBQ sauce: Pick something with good smoke flavor since it's the star of the show
• 1 1/2 cups cooked chicken breast: Rotisserie chicken saves so much time and already has that seasoned flavor baked in
• 1 cup shredded mozzarella: The classic melt that holds everything together
• 1/2 cup smoked Gouda or cheddar: This adds the deep smoky notes that make the pizza taste distinctive
• 1/3 cup thinly sliced red onion: They sweeten up beautifully in the oven and add a nice crunch
• 2 tablespoons fresh cilantro: Scatter this on after baking for a bright pop that cuts through all the rich cheese

Instructions

Get that oven cranking:

Preheat to 475°F and if you have a pizza stone, let it heat up in there for at least 30 minutes while you prep

Prep your canvas:

Dust your peel or baking sheet with cornmeal, then stretch that dough into a rough 12-inch circle without working it too hard

Build the base:

Brush the dough lightly with olive oil, then spread that BBQ sauce right up to the edge but leave yourself a half-inch border

Layer it up:

Start with half the cheeses, then pile on the chicken and onions before topping with the remaining cheese and a hit of black pepper

Hot and fast:

Slide that pizza into the oven and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling with those gorgeous brown spots

The finish:

Let it cool for just a couple of minutes, scatter the fresh cilantro over top, then slice and serve while it's still hot

Save to Pinterest

My husband started requesting this on Friday nights after long work weeks, saying the combination of familiar comfort food flavors just hits different. There's something about pulling a steaming, bubbling pizza out of the oven that makes any regular evening feel like a celebration.

Making It Your Own

I've found that swapping in different cheeses completely changes the personality. Sharp cheddar makes it more bold and tangy, while adding some provolone gives you this incredible stringy cheese pull. Sometimes I'll throw on some sliced jalapeños if we're craving heat, or drizzle a little ranch over the top after baking for that totally American pub food experience.

Dough Shortcuts

Look, I've made dough from scratch and it's rewarding but not always realistic on a weeknight. The refrigerated fresh dough from the bakery section actually works beautifully here, and even the tube dough from the dairy aisle can save the day. Just remember that super cold dough fights back when you try to stretch it, so patience is your friend.

Leftover Magic

Something I discovered accidentally is that this pizza reheats surprisingly well if you use a skillet on the stove instead of the microwave. The crust crisps back up and the cheese re-melts perfectly. Also, if you happen to have extra chicken and sauce, these toppings work amazing on grilled naan or even as a baked potato topping.

• Freeze extra shredded chicken in portion-sized bags for quick pizza nights
• Keep red onion slices in cold water for 10 minutes to mellow their bite
• Always chop your cilantro right before using so it stays vibrant

Save to Pinterest

There's nothing quite like standing around the counter with friends, grabbing slices hot from the cutting board, with that smoky BBQ aroma filling the whole kitchen. Make it once and you'll understand why it never lasts long enough for leftovers.

Recipe FAQs

→ What type of cheese works best for this dish?

Combining shredded mozzarella with smoked Gouda or cheddar creates a creamy, flavorful topping that melts beautifully and balances smoky and sharp notes.

→ Can I use pre-cooked chicken instead of cooking fresh?

Yes, shredded rotisserie or leftover chicken works well and saves time during preparation.

→ How do I get a crispy crust using regular oven equipment?

Preheat the oven to 475°F (245°C) and use a pizza stone or baking sheet to encourage a crisp, golden base.

→ What adds freshness to the smoky flavors?

Fresh cilantro sprinkled after baking adds brightness and a herbaceous touch that contrasts the smoky BBQ sauce and cheese.

→ Are there simple ways to adjust the spice level?

Adding sliced jalapeños or drizzling hot sauce before serving can introduce a pleasant kick to the overall flavor profile.