Loaded BBQ Chicken Pizza

📝 Ingredients

• 1 ready-made pizza dough (or pita/naan for a quick version)
• 120 g cooked chicken (leftover roast chicken or pan-fried tenders)
• 4 tbsp smoky barbecue sauce
• 100 g fresh mozzarella, drained and torn
• 40 g grated Gruyère or Emmental
• ½ red onion, thinly sliced
• 4 tbsp canned corn, drained
• 1 tbsp olive oil
• Fresh herbs (cilantro or parsley) to finish
• Salt, pepper, mild chili

🍴 Utensils

• Baking sheet
• Parchment paper
• Pastry brush

📖 Steps

1. Preheat the oven to 230 °C (top and bottom heat, or pizza mode if available). Put the empty baking sheet in the oven so it gets very hot — that's what gives you a crispy base.
2. If using caramelized onions: cook them gently in the oil with a pinch of sugar for 10–12 min until amber.
3. Roll out the dough on parchment paper. Brush generously with BBQ sauce, leaving a 1.5 cm border for the crust. Scatter the torn mozzarella over it.
4. Arrange the chicken (shredded or in small pieces), the onions and the corn. Finish with the grated Gruyère to bring it all together.
5. Slide the parchment onto the hot baking sheet. Bake for 10–12 min until the edges are golden and the cheese is bubbling. Watch closely during the last 2 minutes.
6. Take out of the oven and wait 2 min (the cheese is scorching!). Add the fresh herbs and an extra drizzle of BBQ sauce if you like.
7. Cut into 4–6 slices with a knife or pizza cutter. Serve immediately.