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The best BBQ chicken pizza recipe

Smokey BBQ Chicken Pizza Recipe

I have two requirements that must accompany barbeque chicken pizza: pickled red onion and, of course, cilantro. These two ingredients take the pizza to a whole new level, creating a more well-rounded flavor rather than just bbq sauce. A typical smokey bbq sauce was used as the base of the pizza with an Alabama white bbq sauce drizzled on top. This is absolutely one of my favorites.
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Pizza Style: New York
Oven Type: Home Oven, Outdoor Pizza Oven
Keyword: Chicken
Prep Time: 15 minutes
Cook Time: 5 minutes
Proof: 1 day
Servings: 2 15" Pizzas
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  • 1/2 cup Barbeque Sauce Divided
  • 5 oz Whole Fat Mozzarella Cheese If using pre-shredded cheese in a bag, RINSE the cornstarch off and dry before using. This will create a much better cheese melt.
  • 5 oz Smoked Jack Cheese Shredded.
  • 420 g NY style pizza dough
  • 1 cup Cooked Chicken Shredded
  • Cilantro Chopped, to taste

Pickled Red Onion

  • 1 large Red Onion Sliced
  • 2 cups White Vinegar
  • 2 cups Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 10 Peppercorns (Whole)

Alabama White BBQ Sauce

  • 1 cup Mayonnaise
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Worchestershire Sauce
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Cayenne Pepper
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Pickled Red Onion

  • Add water and vinegar to a small pot and heat over medium-high heat until boiling.
  • Add salt and sugar, stir to dissolve. With the liquid at a boil, add red onion and peppercorns, then shut off the heat.
  • Allow to sit for 5 minutes to cool a bit, before pouring into a glass mason jar. Continue cooling at room temperature, about one hour, before placing in refrigerator to continue pickling. Onions can be used as early as two hours after cooking, however the flavor will be more pronounced 24+ hours.

Alabama White BBQ Sauce

  • Add all ingredients into a bowl and mix well. Transfer to a squeeze bottle and refrigerate until ready to use.


  • Flatten and stretch dough into 15-16" pies, sprinkling bread flour on the dough as needed to avoid sticking. If cooking in indoor oven, place dough on pizza peel prepared with a sheet of parchment paper. If using an outdoor oven, just place on a pizza peel.
  • Prepare your pizza by ladling half of the BBQ sauce onto stretched dough. Starting from the outside and moving inward, spread a light even layer of cheese.
  • Add chicken to the remaining BBQ sauce and toss well. Evenly spread chicken across pizza.
  • Choose ONE coothing method below.

(Option 1) Indoor oven

  • Preheat to 550F for 45 minutes with pizza steel or stone on bottom rack.
  • Using the pizza peel, carefully move pizza to oven (parchment paper should make it slide easily - you can leave it on the paper or remove the paper after 1 minute of cooking), and cook for about 6 minutes, watching closely for crust color and cheese burn. Avoid rotating when baking in home ovens as temperature loss from opening the door often does more harm. If top needs more color, turn on broiler for 1-2 minutes towards the end.

(Option 2) Outdoor pizza oven

  • Preheat your Ooni (or other portable outdoor pizza oven) for 25 minutes. The oven should reach near 850F in this time. Reduce the flame to very low. Place pizza in oven and cook for ~3 minutes (+/- 30 seconds depending on color) rotating as needed.
    TIP: if using an Ooni Koda or another gas model oven, reduce the heat to low just as you place the pizza in; this creates really great crust color without burning the cheese too early. This may increase cook time slightly.

Finishing Touches

  • Let pizza cool for one minute on a wire rack or cutting board.
  • Top with pickled red onion, cilantro, and drizzle Alabama White BBQ; slice and serve.


If using an outdoor pizza oven, such as Ooni Koda, the baking process will only take a couple minutes max. If using an indoor oven at 550F, it will take closer to 5-7 minutes.