Sep 04 2026
Restaurants›The Pizza Bakery›Bbq Chicken Pizza Recipe

Bbq Chicken Pizza Recipe

Inspired by The Pizza Bakery
Time1h 35m
Serves8

16" BBQ CHICKEN PIZZA

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Ingredients

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Dough (makes one 16-inch crust)

BBQ Chicken Topping

Cheeses & Veggies

Finish & Assembly

Method

Dough (makes one 16-inch crust)

  1. 1

    Activate and mix

    In a large bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. Add olive oil, salt and 2 cups of the flour. Stir until combined.

  2. 2

    Knead

    Gradually add remaining flour, 1/4 cup at a time, mixing until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If too sticky, add up to 2 tbs more flour.

  3. 3

    First rise

    Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

  4. 4

    Shape crust

    Punch down dough to release air. On a surface dusted with cornmeal or semolina, stretch and press dough into a 16-inch circle (about 12–14 inches before final stretch on peel/stone). Transfer to a pizza peel or baking sheet dusted with cornmeal. Let rest 10 minutes before topping.

BBQ Chicken Topping

  1. 5

    Season and cook chicken

    Pat chicken dry and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let cool slightly.

  2. 6

    Shred and toss with BBQ sauce

    Using two forks, shred the cooked chicken into bite-sized pieces. In a bowl, toss shredded chicken with 1/2 cup of the BBQ sauce until evenly coated. Reserve 1/4 cup BBQ sauce for drizzling after baking.

Cheeses & Veggies

  1. 7

    Prepare toppings

    Thinly slice red onion and shred cheeses if not pre-shredded. Chop fresh cilantro and set aside for finishing.

  2. 8

    Assemble cheese layer

    Evenly distribute 2 1/2 cups shredded mozzarella over the stretched dough, leaving a 1-inch border for the crust. Sprinkle the optional smoked provolone/cheddar evenly over the mozzarella if using.

Finish & Assembly

  1. 9

    Top the pizza

    Scatter the BBQ-coated shredded chicken across the cheese layer. Distribute the thinly sliced red onion evenly over the chicken. Sprinkle the remaining 1/2 cup mozzarella (reserve from total) lightly on top for pockets of melty cheese.

  2. 10

    Brush crust

    Brush the exposed crust with 1 tbs olive oil for color and flavor.

  3. 11

    Bake

    Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Slide the assembled pizza onto the hot stone/sheet and bake 10–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned.

  4. 12

    Finish and serve

    Remove pizza from oven and let rest 2–3 minutes. Drizzle reserved 1/4 cup BBQ sauce in a zigzag across the pizza. Sprinkle chopped cilantro over the top. Slice into 8 large slices and serve hot.

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