2tablespoonscilantro or parsleyfinely chopped, for garnish
Instructions
Preheat your oven to 450 degrees F.
In a small bowl, stir together the cooked chicken and half of the bbq sauce. Set aside.
Brush a 14-inch pizza pan with half of the olive oil. Place the pizza dough on the pan and spread it out into a 12-inch circle. (If you find the dough is shrinking back in on itself, you can let it rest for 10 minutes and then spread it out again.)
Brush the remaining olive oil on top of the crust. Spread out the remaining bbq sauce over the crust, leaving a 1/2-inch border around the dough.
Add the bbq chicken on top of the sauce and then spread around the sliced red onions. Sprinkle both kinds of cheese all over on top of the pizza.
Bake for 12-15 minutes until the crust is golden brown and the cheese starts to brown.
Remove the pizza from the over and let it rest for 5 minutes. Garnish with the green onions and cilantro before butting into 6 slices and serving warm.
Notes
This pizza is a little on the saucy side, which we prefer, but if you don’t like as much sauce, you can reduce it down to 1/2 cup of barbecue sauce.
You can use all Monterey jack or sharp cheddar if you prefer. Mozzarella or smoked gouda would also be great options on this pizza.
Use your favorite homemade or store-bought bbq sauce, we like Sweet Baby Ray’s for this recipe.
Some other toppings that would be good to add to your pizza are crispy cooked bacon, red chili flakes on top, dried oregano on top, or shredded parmesan cheese.
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat any leftovers in the oven or in a dry skillet covered with a top on the stove until warmed through. This will ensure the crust will stay crisp and not soggy.