If you’re craving a pizza that’s bursting with flavor and just the right amount of cheesy, smoky goodness, I’ve got just the thing for you. This BBQ Chicken Pizza with Smoked Gouda Recipe is one of those dishes I keep coming back to because it nails that perfect combo of tangy, savory, and fresh. Trust me, once you try it, your family and friends will be asking for it on repeat!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The blend of smoky gouda and mozzarella with tangy BBQ sauce creates a pizza that’s bursting with layers of flavor.
- Easy to Customize: Whether you want to add veggies or swap proteins, this pizza is a great canvas for your favorite toppings.
- Great Make-Ahead Option: The dough can be frozen, and leftovers reheat beautifully, making it convenient for busy weeknights.
- Crowd-Pleaser: I’ve brought this pizza to potlucks and family dinners, and it’s always a major hit.
Ingredients You’ll Need
Each ingredient in this BBQ Chicken Pizza with Smoked Gouda Recipe plays a starring role, balancing smoky, tangy, and fresh notes. When shopping, look for high-quality smoked gouda and a BBQ sauce you really love—it makes all the difference!
- Pizza dough: Homemade dough is fantastic if you have time, but store-bought dough works perfectly for a quicker prep.
- Olive oil: Used to add richness and help crisp up the crust beautifully.
- Cornmeal: Sprinkled on the baking surface to give your crust that satisfying crunch and prevent sticking.
- Barbecue sauce: Pick your favorite brand or homemade variety—this sauce is the heart of the pizza’s flavor.
- Cooked chicken: Use leftover roasted or grilled chicken for an easy shortcut or cook a fresh breast yourself.
- Mozzarella cheese: Provides melty, gooey goodness and a mild creaminess to balance the stronger gouda.
- Smoked gouda cheese: The smoky depth of this cheese really elevates the pizza to something special.
- Red onion: Thinly sliced for a bit of crunch and a mild tang that complements the BBQ sauce.
- Fresh cilantro: Adds a bright, herbal freshness—feel free to swap in basil if you prefer something sweeter.
Variations
I like to keep this BBQ Chicken Pizza with Smoked Gouda Recipe flexible—after all, every kitchen and palate is different, right? Here are some ways you can switch it up depending on what you’re in the mood for or what’s in your fridge.
- Add pineapple: I’ve tried adding fresh pineapple chunks for a sweet and tangy contrast that my kids love.
- Use grilled veggies: Bell peppers and corn add a nice smoky crunch when you toss them on the pizza before baking.
- Spice it up: If you like heat, sprinkle some red pepper flakes or add a drizzle of spicy ranch after baking.
- Make it vegetarian: Skip the chicken altogether and load it with mushrooms, caramelized onions, and extra cheeses.
How to Make BBQ Chicken Pizza with Smoked Gouda Recipe
Step 1: Prep Your Dough and Oven
Whether you’re rolling out homemade pizza dough or thawing store-bought, get it ready on a lightly floured surface into about a 12-inch circle. I love to sprinkle cornmeal on my baking sheet—this gives the crust a lovely rustic crunch. Meanwhile, preheat your oven to 475°F (246°C). If you have a pizza stone, pop it in now to get it nice and hot.
Step 2: Stretch, Shape, and Rest the Dough
You might find the dough wants to snap back—totally normal! When that happens, just cover it lightly and let it rest for 5 to 10 minutes, then try again. Don’t rush this part; a gently stretched dough makes a softer, chewier crust. Once you have your circle, pinch the edges up to form a nice crust lip that holds all those delicious toppings in.
Step 3: Layer on the Magic
Before adding toppings, brush the dough all over with olive oil—this helps give a golden crust. Spread about 1/3 cup of BBQ sauce evenly, then toss your cooked chicken in the remaining BBQ sauce so every bite is flavorful. Scatter the BBQ-coated chicken across the pizza, then sprinkle mozzarella and smoked gouda cheeses evenly on top. Finish with a few thin slices of red onion for a subtle bite.
Step 4: Bake Until Golden and Bubbling
Pop the pizza in your preheated oven and bake for 14 to 15 minutes. Keep an eye out for a golden crust and bubbling cheese—that’s your cue it’s ready. When you pull it out, scatter the fresh chopped cilantro over the top to add that pop of green freshness.
Step 5: Slice and Serve Immediately
This pizza is best enjoyed hot and fresh. I love how the smoked gouda melts into the BBQ chicken’s smoky-sweet flavor—it’s just pure comfort on a plate. Serve it right away, and watch everyone dive in!
Pro Tips for Making BBQ Chicken Pizza with Smoked Gouda Recipe
- Don’t Skip the Rest: Letting your dough rest when it’s stubborn makes stretching easier and your crust lighter—patience pays off!
- Mix Your Cheeses: The combination of mozzarella and smoked gouda balances meltiness and bold smoky flavor perfectly.
- Use Cornmeal for Crispness: Sprinkling cornmeal on your baking surface is my secret to a crispy, non-stick crust every time.
- Watch the Oven Time: Every oven is different, so start checking at 13 minutes to avoid burning while still getting a golden crust.
How to Serve BBQ Chicken Pizza with Smoked Gouda Recipe
Garnishes
I always top this pizza with fresh cilantro—it adds such a bright contrast to the smoky richness of the gouda. But if you’re not a fan, torn fresh basil leaves are a fantastic alternative to bring herbal freshness and a hint of sweetness.
Side Dishes
Our favorite sides with this pizza are a crisp green salad with lemon vinaigrette and some roasted sweet potato wedges. The fresh salad cuts through the richness, while the sweet potatoes complement that BBQ flavor beautifully.
Creative Ways to Present
For game days or casual gatherings, I like to slice this BBQ Chicken Pizza with Smoked Gouda Recipe into bite-sized squares and serve on a platter with small forks. Adding a few dipping sauces—like ranch or chipotle mayo—turns it into a fun finger-food spread your guests will gobble up.
Make Ahead and Storage
Storing Leftovers
I store leftover slices tightly wrapped in plastic wrap or in an airtight container in the fridge. They stay good for up to 5 days, and I’ve found the flavors develop even more overnight.
Freezing
If I have extra dough, I freeze it before shaping, which saves so much time down the line. You can also freeze baked pizza slices in a freezer-safe container wrapped with parchment paper between each slice—this keeps them from sticking together.
Reheating
To reheat leftovers, I like popping slices in a preheated skillet over medium heat with a lid on for a few minutes—the bottom crisps back up and the cheese melts just right. The oven is great too, set at 375°F for 10 minutes, but the skillet method is my go-to for quick reheats that keep the crust from getting soggy.
FAQs
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Can I use store-bought cooked chicken for this BBQ Chicken Pizza with Smoked Gouda Recipe?
Absolutely! Pre-cooked rotisserie chicken or leftover grilled chicken works perfectly here. It saves time and still absorbs the BBQ flavors well.
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What can I substitute if I can’t find smoked gouda?
If smoked gouda isn’t available, try smoked mozzarella or even a sharp provolone—both bring a nice smoky, melty texture to the pizza.
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Is it better to use a pizza stone or a baking sheet?
A pizza stone helps create a crisper crust by mimicking a wood-fired oven, but a greased baking sheet sprinkled with cornmeal does the job well too, especially if you don’t have a stone.
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Can I make this pizza gluten-free?
Definitely! Use your favorite gluten-free pizza dough, and everything else stays the same. Just watch the baking time, as gluten-free crusts can cook faster or slower depending on the brand.
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How do I avoid soggy pizza crust with BBQ sauce?
This is a great question! Use a thin layer of BBQ sauce so it doesn’t overwhelm the dough, and make sure to preheat your oven fully to get a fast bake that crisps the crust quickly.
Final Thoughts
This BBQ Chicken Pizza with Smoked Gouda Recipe has a special place in my heart because it’s comfort food that brings everyone together. I love how the smoky cheese pairs with tangy BBQ sauce—it’s like a little party for your taste buds. If you give this a try, I promise it will become one of your go-to weeknight dinners or weekend treats. Grab your ingredients, crank up the oven, and enjoy some seriously delicious homemade pizza magic!
Print
BBQ Chicken Pizza with Smoked Gouda Recipe
- Prep Time: 2 hr 10 min
- Cook Time: 15 min
- Total Time: 2 hr 25 min
- Yield: 1 12-inch pizza
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade BBQ Chicken Pizza features a flavorful combination of tangy barbecue sauce, tender cooked chicken, and a blend of mozzarella and smoked gouda cheeses atop a homemade or store-bought pizza dough. Topped with thinly sliced red onions and fresh cilantro, this pizza is baked to golden perfection and offers a delightful mix of smoky, cheesy, and fresh flavors, perfect for a comforting homemade meal.
Ingredients
Pizza Dough
- 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
Toppings
- 1/3 cup + 2 Tablespoons (130g) your favorite barbecue sauce
- 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
- 2/3 cup (70g) shredded mozzarella cheese
- 2/3 cup (70g) shredded smoked gouda cheese
- 1/2 small red onion, thinly sliced
- 1 Tablespoon chopped fresh cilantro (or basil) for topping
Instructions
- Prepare the Dough: Prepare pizza dough through step 3 according to your homemade recipe. If using store-bought frozen dough, ensure it is fully thawed.
- Preheat Oven and Prepare Pan: Preheat oven to 475°F (246°C) for at least 15–20 minutes, placing a pizza stone inside if using. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon olive oil and sprinkle with cornmeal for a crunchy crust.
- Shape the Dough: Punch down the dough to release air bubbles, divide in half, and freeze half for later. On a floured surface, flatten dough into a 12-inch circle about 1/2-inch thick, pinching edges to create a rim. If dough shrinks back, cover and rest 5–10 minutes, then retry. If using pizza stone, place dough on cornmeal-dusted baker’s peel. Cover lightly and let rest briefly.
- Prepare the Dough Surface: Use fingers to push dents into the dough to prevent bubbling. Brush with remaining olive oil. Spread 1/3 cup (about 95g) BBQ sauce evenly over the dough.
- Add Toppings: Toss cooked chicken with remaining BBQ sauce and scatter evenly on the pizza. Sprinkle with mozzarella, smoked gouda cheese, and red onion slices evenly over the top.
- Bake the Pizza: Bake in preheated oven for 14–15 minutes or until crust is golden brown and cheese is melted and bubbly.
- Finish and Serve: Remove pizza from oven and sprinkle with chopped fresh cilantro. Slice while hot and serve immediately. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- This pizza features a delicious blend of mozzarella and smoked gouda cheeses for a rich flavor.
- Toppings quantities are for one 12-inch pizza; double if making two pizzas.
- Freezing and reheating the leftover dough and pizza works well—freeze dough before shaping or leftovers after baking.
- You may substitute store-bought pizza dough for convenience without compromising flavor.
- Cilantro adds freshness, but basil can be used as an alternative garnish.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
