Sheet-Pan BBQ Chicken Pizza with Smoked Gouda
Rotisserie chicken and smoked gouda over a barbecue-sauce base, baked hot and fast on a preheated sheet pan instead of a stone.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Written
Method
-
Place a rimmed sheet pan in the oven and heat to 475°F, letting the pan heat through for at least 15 minutes.
-
Toss the shredded chicken with ¼ cup of the barbecue sauce until evenly coated.
-
On a well-floured sheet of parchment, stretch and press the dough into a rough rectangle to fit the pan.
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Pull the hot pan from the oven, brush it with the olive oil, and slide the dough on, parchment and all.
-
Spread the remaining barbecue sauce over the dough, leaving a bare ½-inch border, then scatter with the mozzarella and gouda.
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Top with the barbecue chicken and red onion.
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Bake until the crust is deeply browned on the bottom and the cheese is bubbling and browned in spots, 12 to 15 minutes.
-
Scatter with cilantro and slice.
Notes
The preheated pan is what stands in for a steel here — sliding the dough straight onto hot metal sets and browns the bottom before the toppings have a chance to steam it soft. Go easy on the sauce for the same reason; a thick layer under the cheese never fully cooks off.
Leftover pulled pork or shredded turkey works as well as the rotisserie chicken, and sharp cheddar is a fine stand-in for the gouda if that’s what’s in the drawer.