I know, I know. To some pizza purists, this is sacrilege. But hear me out. This pizza was born in a California pizza kitchen in the 80s for a reason—it’s darn delicious. This is the pizza I make when I have leftover roast chicken to use up, when I’m hosting a casual game-day gathering, or when I just need a break from tomato sauce. It’s sweet, smoky, tangy, and creamy all at once. It’s a flavor party, and everyone’s invited.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 30 min | 10 min | 1 hr 40 min | 2-3 people | Intermediate |
Why You’ll Love This Recipe
- It’s the ultimate “clean out the fridge” pizza. Leftover chicken? Check. Half an onion? Check.
- The combination of BBQ sauce and red onion is a match made in heaven. Sweet, sharp, and utterly addictive.
- It’s a guaranteed hit with kids and adults alike. It feels fun and a little rebellious.
- The cilantro at the end makes it taste fresh and bright, cutting through the richness.
Grab These
- For the Crust: (You know the drill by now!)
- 3 cups (360g) bread flour
- 1 ⅓ cups (320ml) warm water
- 2 tsp instant yeast
- 1 ½ tsp fine sea salt
- 1 tsp sugar
- 1 tbsp olive oil
- For the Toppings:
- ⅔ cup of your favorite BBQ sauce (I’m a Stubb’s Smokey Bar-B-Q girl)
- 6 oz low-moisture, whole-milk mozzarella, grated
- 1 ½ cups cooked chicken, shredded or cubed (rotisserie chicken is your best friend here)
- ½ a small red onion, thinly sliced
- 2 tbsp chopped fresh cilantro
- Gouda or smoked mozzarella, grated (optional, but amazing for smokiness)
Let’s Make It
We begin, as always, with our faithful dough. Go through the same steps: activate the yeast, mix the flour and salt, knead until smooth, and let it rise until puffy and doubled. This ritual never gets old. It’s the quiet before the flavorful storm.
While the dough does its thing, prep your toppings. Shred your cooked chicken and toss it with about ¼ cup of the BBQ sauce. This coats it in flavor and keeps it moist. Thinly slice that red onion—mandolins are great but watch your fingers! And grate your cheeses. If you’re using the Gouda or smoked mozzarella, mix it with the regular mozzarella.
Okay, oven is nuclear hot, dough is stretched. Now, here’s the assembly order that I’ve found works best. First, spread the remaining ⅓ cup of BBQ sauce over the dough as your base. Then, sprinkle about half of the cheese blend down. This creates a protective layer that stops the crust from getting soggy from the saucy chicken.
Now, scatter the BBQ-coated chicken and the red onion slices evenly. Top with the remaining cheese. The cheese blanket will hold everything in place. Slide it onto your preheated stone and bake for 8-12 minutes. You’re looking for a deeply golden crust and the cheese to be melted and bubbly.
The final, non-negotiable flourish: as soon as it comes out of the oven, scatter the fresh cilantro over the top. The residual heat will wilt it just perfectly, releasing its incredible fragrance.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 750 kcal |
| Protein | 40g |
| Carbohydrates | 105g |
| Fat | 25g |
| Fiber | 4g |
| Sugar | 25g |
| Note: Values are estimates |
Variations & Add-Ins
- Bacon Makes it Better: Add crumbled, cooked bacon on top before the final cheese layer.
- Jalapeño Popper Style: Add thinly sliced fresh jalapeños for a kick and a drizzle of ranch dressing after baking.
- Hawaiian Twist: Add some diced pineapple if you’re feeling brave. The sweet and smoky combo is fantastic.
Serving Ideas
This is casual party food. Serve it with a big, crunchy coleslaw and a stack of paper towels. Ice-cold beer or sweet iced tea are the only appropriate beverages.
Storage & Reheating
Store in the fridge for up to 3 days. Reheating is best done in a skillet, but a microwave will work in a pinch for this one, as the moisture from the sauce helps it from drying out too much.
My Two Cents
Do not, I repeat, do not use canned chicken. I tried it once in a desperate moment and the texture and flavor were all wrong. Just grab a rotisserie chicken from the store. It’s easy, affordable, and tastes a million times better.
You Asked, I’m Answering
- “Can I use raw chicken?” You can, but you must cook it first. I recommend dicing it small, sautéing it until cooked through, then tossing it in the BBQ sauce.
- “I hate cilantro. What can I use instead?” No problem! Chopped fresh parsley or even a few sliced scallions would be lovely. Or just leave it off