BBQ Chicken Pizza Cilantro

The smell of BBQ sauce hitting a hot crust still takes me back to Friday nights when my roommate would walk through the door with that takeout pizza smell clinging to her jacket. I started recreating it in our tiny apartment kitchen, mostly because I was broke but also because I wanted to see if I could make something that actually tasted like a treat instead of a compromise.

Last summer I made this for a group of friends who claimed they hated BBQ chicken pizza and watched them go back for seconds and thirds. Theres something about the way the red onions get sweet and slightly charred in the oven that makes people reconsider their entire pizza philosophy.

Ingredients

• 1 pound pizza dough: Let it come to room temperature for about 30 minutes before rolling or it will fight back
• 2 tablespoons olive oil: This creates a barrier between the sauce and dough so the bottom stays crisp instead of getting soggy
• ½ cup BBQ sauce: A smoky sauce works better than a super sweet one here because the onions add natural sweetness
• 1 cup cooked chicken: Leftover rotisserie chicken is actually perfect here since its already seasoned and tender
• 1 ½ cups shredded mozzarella: This is your melting base that holds everything together
• ½ cup smoked gouda or cheddar: The smoked flavor is what makes this taste like restaurant pizza instead of homemade attempt
• ½ small red onion: Thin slices are crucial because thick onion pieces stay raw and crunchy in the center
• ¼ cup fresh cilantro: Add this after baking or it will wilt and lose that fresh pop against the rich cheese

Instructions

Preheat your oven:

Crank it to 475°F and if you have a pizza stone put it in now so it gets screaming hot

Roll out the dough:

Work on a floured surface and aim for a 12 inch round then transfer it to parchment paper on a baking sheet

Build the base:

Brush the dough with olive oil then spread the BBQ sauce evenly leaving a half inch border for the crust

Add the toppings:

Scatter the chicken first then layer both cheeses evenly and finish with those red onion slices

Bake until golden:

Slide it into the hot oven for 12 to 15 minutes until the cheese is bubbling with those gorgeous brown spots

Finish and serve:

Let it rest for literally 2 minutes then drizzle with extra BBQ sauce and shower with fresh cilantro before slicing

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My dad who usually complains about anything thats not pepperoni actually asked for the recipe after trying this at a summer gathering. That felt like a massive win in the pizza department.

Getting the Crust Right

A hot oven is non negotiable for that crisp chewy crust texture. If your oven runs cool like mine does give it an extra 5 minutes of preheating time and dont be afraid to bake the pizza a minute longer than the recipe suggests.

Make It Your Way

Sometimes I throw on sliced jalapeños after the onions because spicy and sweet is such a good combo. You could also swap the chicken for pulled pork or add sliced bell peppers if you need to sneak in some vegetables.

Serving Ideas

This pizza is surprisingly good with a crisp white wine that can cut through the rich cheese. A cold beer works too especially if its a hot evening and you are eating outside.

• Slice the onions as thin as possible so they caramelize instead of staying crunchy
• Let the pizza rest for a few minutes before slicing or the cheese will slide everywhere
• Extra fresh cilantro is never a bad idea

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Hope this becomes your new Friday night favorite just like it did in my tiny apartment kitchen all those years ago.

Recipe FAQs

→ What type of chicken works best?

Cooked, shredded or diced chicken breast is ideal as it absorbs the smoky BBQ sauce well and cooks evenly.

→ How can I get a crispy crust?

Preheat the oven to high heat (475°F/245°C) and use a pizza stone or baking sheet for even heat distribution and crispiness.

→ Can I substitute the cheese?

Yes, smoked gouda can be replaced with cheddar or Monterey Jack to maintain creamy, melty texture and mild flavor.

→ What does the cilantro add?

Fresh cilantro gives a bright, herbal note that balances the richness of BBQ sauce and cheese.

→ Is the red onion necessary?

Thinly sliced red onion adds a tangy crunch that complements the smoky and savory toppings perfectly.