Form your pizza. If you are using my homemade pizza dough (or most other homemade doughs), do not roll the dough out! Instead, lightly press and stretch the dough into a 10" circle using your fingertips, starting at the center and working your way outward. Leave a slightly thicker border for your crust. Place the dough onto your pizza peel, either on top of a sheet of parchment or on a sprinkling of semolina flour (to prevent sticking).
¼ batch my homemade pizza dough
Add 2-3 tbsp of BBQ sauce to the pizza. Use a pastry brush to spread it all over the pizza, leaving the crust bare.
2-3 tbsp your favorite BBQ sauce
Sprinkle a generous 2 tsp of thinly sliced sweet onion, about ¼ cup diced grilled chicken, and 2-3 tsp of cilantro over the pizza. Then, add your cheese. I sprinkle on about ¼ cup shredded mozzarella and provolone before adding a bit of smoked gouda and topping everything off with some mozzarella pearls.
2 tsp thinly sliced sweet onion, ¼ cup diced grilled chicken, 2-3 tsp chopped cilantro, ¼ cup shredded provolone and mozzarella blend, ¼ cup mozzarella pearls, 2-3 tbsp shredded smoked gouda
Brush the crust of your pizza with melted butter or oil. This will help the crust brown when baking.
Oil or melted butter to brush the crust
Bake your pizza at 475° for 9-11 minutes, or until the crust is golden, the cheese is melted and just starting to brown, and the toppings are heated through.
Serve this BBQ chicken pizza right away! Store any leftovers in an airtight container or bag in the fridge. The pizza reheats well, especially if you put it back on the pizza stone.