Smoky Barbecue Bacon Pizza with Gouda and Chicken (Print version)

A crisp, smoky barbecue chicken pizza with bacon, smoked Gouda, mozzarella, red onion, and a glossy BBQ sauce base.

# Ingredients:

For the pizza base

01 - 1 lb (450 g) pizza dough, room temperature
02 - 1 tablespoon olive oil
03 - 1/2 cup (120 ml) smoky barbecue sauce, plus 2 tablespoons for the chicken

For the toppings

04 - 1 cup (140 g) cooked chicken breast or rotisserie chicken, shredded or diced
05 - 1 cup (115 g) shredded low-moisture mozzarella
06 - 3/4 cup (75 g) shredded smoked Gouda
07 - 4 slices cooked bacon, chopped
08 - 1/3 cup (40 g) thinly sliced red onion
09 - 1/2 teaspoon smoked paprika
10 - 2 tablespoons chopped cilantro or sliced scallions, for finishing

# Instructions:

01 - Heat the oven to 475°F (245°C). Place a pizza stone or inverted heavy sheet pan inside and let it heat for at least 20 minutes.
02 - Stretch the dough into a 12-inch round on a lightly floured surface. Brush the outer rim with olive oil.
03 - Toss the cooked chicken with 2 tablespoons barbecue sauce. This keeps it moist during the bake.
04 - Spread 1/2 cup barbecue sauce over the dough, leaving a border. Add mozzarella, smoked Gouda, chicken, bacon, red onion, and smoked paprika.
05 - Transfer the pizza to the hot stone or sheet pan. Bake for 10-13 minutes, until the crust is golden and the cheese is bubbling.
06 - Rest the pizza for 3 minutes. Sprinkle with cilantro or scallions, then slice and serve hot.

# Good to know:

01 - Use cooked chicken only, since the pizza bakes quickly.
02 - A hot pizza stone or inverted sheet pan helps crisp the crust.
03 - Let refrigerated dough come to room temperature before shaping.

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