Smoky Gouda Chicken Pizza
Smoky Gouda Chicken Pizza combines shredded chicken, barbecue sauce, smoked Gouda, red onion, and fresh coriander on a crisp gluten-free crust. It delivers a satisfying balance of smoky, savoury, sweet, and tangy flavours.
Equipment
- Baking sheet
- Mixing bowl
- Rolling Pin
Ingredients
For the Pizza Base
- 1 large Gluten-Free Pizza Crust
- 1 tablespoon Olive Oil
For the Toppings
- 200 g Chicken Breast cooked and shredded
- 150 g Smoked Gouda Cheese shredded
- ½ medium Red Onion thinly sliced
- 2 tablespoons Barbecue Sauce
- 2 tablespoons Barbecue Sauce for drizzling
- 2 tablespoons Fresh Coriander chopped
Instructions
- For Preparing the Pizza
- Preheat the oven to 425°F (220°C).
- Place the gluten-free pizza crust on a baking sheet.
- Brush the surface evenly with olive oil.
- Combine the shredded chicken with 2 tablespoons of barbecue sauce in a mixing bowl.
- Spread the barbecue chicken evenly over the pizza crust.
- Sprinkle the smoked Gouda over the chicken.
- Distribute the sliced red onion evenly over the cheese.
- Bake for 15 minutes until the crust is golden and the cheese is melted and bubbling.
- Remove the pizza from the oven.
- Drizzle the remaining barbecue sauce over the pizza.
- Garnish with the chopped fresh coriander.
- Cut the pizza into four portions and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the pizza warm with crispy sweet potato fries, coleslaw, grilled corn, or a fresh green salad. Iced tea or homemade lemonade makes a refreshing non-alcoholic accompaniment, particularly when serving the pizza during summer.Recipe Notes
Use fully cooked chicken and shred it into small pieces so it distributes evenly. Choose a barbecue sauce and pizza crust carrying a certified gluten-free label when preparing the recipe for someone with coeliac disease or a gluten intolerance.Variations
Replace smoked Gouda with mozzarella, cheddar, Monterey Jack, or a combination of cheeses. Add sliced jalapeños, sweetcorn, roasted peppers, mushrooms, or pineapple. Pulled pork or cooked turkey can replace the chicken.Storage
Refrigerate cooled leftover pizza in an airtight container for up to three days. Reheat individual portions in the oven or air fryer until thoroughly hot and the crust is crisp. Avoid repeatedly reheating the same portions.Wine Advice
A chilled Sauvignon Blanc provides fresh acidity that balances the smoky cheese and sweet barbecue sauce. A fruity Zinfandel is a suitable red wine when you want to emphasise the barbecue flavours.Nutrition values
Serving: 1 pizza quarter | Calories: 400 kcal | Carbohydrates: 35 g | Protein: 28 g | Fat: 20 g | Saturated Fat: 9 g | Sodium: 780 mg | Sugar: 8 g