Instructions

• Preheat your oven to 450 degrees F and prebake your pizza dough for 6 minutes. Pre-baking is a game-changer. I can't stress this enough. I used to skip this step, and my crusts were always soggy and disappointing. I found that pre-baking the dough gives it a head start, allowing it to crisp up beautifully in the oven. I’ve tested different pre-baking times, and 6 minutes at 450°F is the sweet spot. I get a golden-brown, sturdy base that can hold all those delicious toppings.
• Spread a thin layer of bbq sauce on top of the pre-baked pizza crust. Then top with a thin layer of mozzarella cheese and sliced red onion. I use a thin layer of BBQ sauce because, from experience, I know that too much sauce can make the crust soggy. The mozzarella acts as a barrier between the sauce and the crust, preventing it from becoming too saturated. I also add the sliced red onion at this stage, as it softens during baking and its flavor melds beautifully with the sauce and cheese.
• Add shredded rotisserie chicken to a bowl and cover it with a few tablespoons of bbq sauce. Toss to combine. Spread chicken pieces over the pizza. I always toss the shredded chicken with a bit of extra BBQ sauce before adding it to the pizza. I’ve found that this ensures that the chicken is evenly coated and doesn't dry out during baking. Spreading the chicken pieces evenly over the pizza ensures that every slice has a generous helping of chicken.
• Sprinkle another thin layer of cheese on top of the pizza, and add chopped cilantro, to taste. I like to add another thin layer of cheese on top of the chicken. This helps to bind the toppings together and creates a perfectly melted, gooey finish. I add chopped cilantro at this stage. From my experience, fresh cilantro adds a burst of freshness and vibrant color that elevates the pizza.
• Bake at 450 F for 10 -15 minutes or until crust is golden brown and cheese is bubbly. Baking time can vary depending on your oven, but I've found that 10-15 minutes at 450°F is usually perfect. I look for a golden-brown crust and bubbly, melted cheese as visual cues. I take the pizza out when the cheese is nicely browned and slightly caramelized around the edges.