Chicken Pizza – Easy Cheesecake Factory Copycat

This homemade BBQ Chicken Pizza is loaded with gooey cheese, smoky sauce, and crispy crust — kinda like your favorite restaurant version, but easier and cheaper. It’s fast to throw together if you’ve got cooked chicken and store-bought dough. Total win for tired nights or casual weekends.

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Quick Summary

• Prep time: 2 hrs 10 mins (includes dough time)
• Cook time: 15 mins
• Flavor: cheesy, smoky, sweet
• Great for: weeknights, cravings, leftover chicken

Why I Like This Recipe

Didn’t overthink it. Just wanted something hot and cheesy, and had leftover chicken sitting in the fridge. Threw it together with BBQ sauce and a random block of gouda and… wow. Honestly kinda obsessed now. Make it once and you’ll see.

Ingredients

Dough

• ½ batch homemade pizza dough (or 1 lb store-bought)
• 1 tbsp olive oil, divided
• 1 tbsp cornmeal

Toppings

• ⅓ cup + 2 tbsp BBQ sauce (whatever kind you like)
• 1 cup cooked chicken, chopped or shredded
• ⅔ cup shredded mozzarella
• ⅔ cup shredded smoked gouda
• ½ small red onion, thinly sliced
• 1 tbsp chopped fresh cilantro (optional)

How To Make Chicken Pizza

1. Preheat + prep dough: Let dough sit at room temp for a bit if it’s cold. Preheat oven to 475°F. Got a pizza stone? Pop it in now. Grease your pan and dust with cornmeal.
2. Shape the crust: Stretch or roll your dough into a 12-inch circle. Doesn’t need to be perfect. Pinch the edges up to make a little rim.
3. Add the toppings: Poke the dough with your fingers so it doesn’t puff weird. Brush with olive oil. Spread BBQ sauce all over. Toss the chicken in the extra sauce and layer it on. Then mozzarella, then gouda, then onions.
4. Bake it: Into the oven she goes. 14–15 minutes until the crust looks golden and cheese is bubbling.
5. Finish and serve: Cilantro on top if you’re into that. Let it rest for a few mins, then slice and eat while standing over the counter (optional, but real).

Tips for Success

• Don’t skip the cornmeal — it makes the crust next level.
• Dough giving attitude? Let it rest 10 mins and try again.
• Smoked gouda is key here. Mozzarella alone won’t hit the same.
• Add extra BBQ sauce after baking if you like it saucier.
• Leftover grilled chicken? Works great here.

Storage and Reheating

• Fridge: Wrap leftover slices. They’ll keep for 4–5 days.
• Freezer: Cool slices completely. Wrap and freeze individually.
• Reheat: 350°F oven for 10–15 mins. Microwave works, but no crunch.

Frequently Asked Questions

• Can I use a tortilla or naan instead of dough?
  Yep — just reduce bake time and watch the edges.
• What’s the best BBQ sauce for this?
  Whatever you like. Sweet Baby Ray’s, homemade, spicy — all good.
• Can I use pre-cooked pizza crust?
  Sure. Just adjust the baking time, it’ll go faster.
• What cheese can I sub for gouda?
  Try fontina or provolone. But smoked gouda really makes it.
• Can I make this ahead?
  You can prep and freeze the assembled pizza. Bake straight from frozen, just add 5 mins.

Common Mistakes and How to Dodge Them

• Using cold dough: It’ll fight you and tear. Let it rest on the counter for 30 minutes before shaping.
• Overloading toppings: Easy to do. Too much stuff = soggy center. Keep it balanced.
• Not preheating the oven: This is non-negotiable. High heat = crispy base and melted cheese.
• Dry chicken: Toss it in BBQ sauce first. It brings back moisture and adds flavor.
• Skipping the onion: That little sharp bite cuts the sweetness of the BBQ. Makes a big difference.

Nutrition Facts (Per Serving – 2 slices)

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 38mg
• Sodium: 460mg
• Potassium: 190mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 17g

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