BBQ Chicken Pizza Recipe

By What’s Baking

A flavor-packed pizza with smoky BBQ sauce, tender chicken, melted cheese, and crisp red onions on a perfectly chewy homemade crust.

Difficulty:

Intermediate

Prep Time:

1 hour 30 mins

Cook Time:

12 mins

Serves:

1 pizza (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">7g instant yeast (1 sachet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">150g cooked chicken breast, shredded</li><li class="ingredients-single-item">100g BBQ sauce (plus extra for drizzling)</li><li class="ingredients-single-item">150g mozzarella cheese, grated</li><li class="ingredients-single-item">50g red onion, thinly sliced</li><li class="ingredients-single-item">20g fresh cilantro (coriander), chopped</li><li class="ingredients-single-item">2 tbsp olive oil (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pizza peel (optional)</li><li class="equipment-single-item">Dough scraper</li></ul>

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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the bread flour, instant yeast, and salt, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity if in direct contact). Create a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the warm water and olive oil into the well. Using your fingers or a wooden spoon, gradually incorporate the flour into the liquid, working from the center outward until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed and feel soft but not sticky. This kneading develops the gluten structure that gives pizza crust its chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour or until doubled in size. This slow fermentation develops flavor in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, preheat your oven to its highest setting (usually 240-250°C/465-480°F). If using a pizza stone, place it in the oven now to heat up thoroughly. The intense heat will help create a crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, mix the shredded chicken with 3 tablespoons of BBQ sauce until well coated. The acidity in the sauce helps tenderize the meat further while adding flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down to release air bubbles. Turn onto a lightly floured surface and stretch or roll into a 30cm circle. If the dough keeps springing back, let it rest for 5 minutes to relax the gluten before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the dough to a pizza peel or inverted baking sheet dusted with flour. Brush the edge with olive oil to promote browning, then spread the remaining BBQ sauce evenly across the base, leaving a 2cm border for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half the mozzarella over the sauce, then distribute the BBQ chicken and red onion slices. Add the remaining cheese on top. The double layer of cheese helps prevent the toppings from drying out and creates those beautiful cheese pulls.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbling and beginning to brown in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately drizzle with a little extra BBQ sauce for visual appeal and an extra punch of flavor. Sprinkle with fresh chopped cilantro.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the pizza rest for 1-2 minutes before slicing. This brief rest allows the cheese to set slightly, making slicing easier and preventing toppings from sliding off. Serve hot and enjoy your homemade BBQ chicken pizza!</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

Can I use a ready-made pizza base instead of making dough from scratch?

Yes, you can substitute ready-made pizza bases to save time. While homemade dough offers superior flavour and texture, good-quality shop-bought bases work well for quick weeknight dinners. Just add your BBQ chicken toppings and reduce the baking time by 2-3 minutes as you're only cooking the toppings.

What's the best cheese to use for BBQ style pizzas?

Mozzarella is the gold standard for its superior meltability and mild flavour that complements BBQ sauce. For extra flavour, consider adding a small amount of smoked cheese, cheddar or Monterey Jack. Aim for cheese that melts well and isn't too overpowering to balance with the bold BBQ flavours.

How can I get a restaurant-quality crispy crust without a pizza stone?

Preheat a heavy baking sheet or cast iron pan in your oven at maximum temperature (240-250°C). A preheated surface creates the initial heat shock needed for a crispy bottom. You can also par-bake the crust for 3-4 minutes before adding toppings, and ensure your dough isn't too thick in the centre.