Classic BBQ Chicken Pizza with Red Onion and Cilantro

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Pull the store-bought pizza dough from the fridge and let it sit at room temperature for at least 30 minutes so it stretches easily. 2 min
2. Season the ¾ pound boneless skinless chicken breasts on both sides with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. 3 min
3. Timing-sensitive step. Heat a lightly oiled skillet over medium-high and cook the seasoned chicken breasts 6 minutes per side until cooked through, then transfer to a cutting board and let rest 5 minutes before shredding with two forks. 17 min
4. Toss the shredded chicken with ⅓ cup of the BBQ sauce in a bowl until evenly coated and set aside. 2 min
5. Thinly slice the ½ red onion into half-moons and shred the 8 oz mozzarella and 2 oz smoked gouda if not pre-shredded. 5 min
6. Place a rack in the lowest position and preheat the oven to 475°F (or as high as your oven goes), setting a baking sheet or pizza stone inside to heat. 15 min
7. On a lightly floured surface, stretch and press the 16 oz pizza dough into a roughly 12-inch round, then transfer it to a piece of parchment paper. 5 min
8. Spread the remaining ⅓ cup BBQ sauce evenly over the dough, leaving a ¾-inch border, then brush the border with 1 tablespoon olive oil. 2 min
9. Scatter the shredded mozzarella and smoked gouda evenly over the sauce, then distribute the BBQ chicken and red onion slices across the top; sprinkle with crushed red pepper flakes if using. 3 min
10. Slide the pizza (on its parchment) onto the preheated baking sheet or stone and bake at 475°F for 12–15 minutes until the crust is deep golden and the cheese is bubbling and lightly browned in spots. 14 min
11. Remove the pizza from the oven, scatter ¼ cup fresh cilantro leaves over the top, slice into 8 pieces, and serve immediately. 2 min