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Barbecue Chicken Pizza

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  • Author: Julie
  • Prep Time: 1 hour 15 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 27 mins
  • Yield: 2 pizzas 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American


Homemade pizza dough topped with barbecue sauce, grilled chicken, mozzarella cheese and red onions. A family favorite!


  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 tablespoons olive oil (plus more for greasing)
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour, plus more if needed
  • 2 tablespoons cornmeal
  • 2/3 cup barbecue sauce (I use Sweet Baby Ray’s)
  • 1 cup grilled chicken, chopped
  • 16 ounces mozzarella cheese, shredded
  • 1/4 cup sliced red onion
  • fresh cilantro or flat leaf parsley, chopped


  1. In the bowl of an electric mixer, mix yeast and warm water together. Allow the yeast a few minutes to soften, then add sugar, olive oil, and salt. Mix on low speed with the dough hook attachment, and then gradually add flour. When a dough has formed, turn the speed up to medium and knead with the dough hook for 4-5 minutes. Add additional flour as needed as you go. The dough should pull away from the sides of the bowl and be slightly sticky.
  2. Remove the dough from the bowl, clean the bowl, and then coat the inside with a little oil. Place the dough back into the bowl and cover. Allow to rise in a warm place (I use the bread proof setting on my oven) until doubled in size, about 30-45 minutes.
  3. Preheat oven to 450 degrees. Punch the dough down, and divide into two equal portions. On a well-floured surface, stretch the dough into a disk shape. If the dough has too much elasticity and bounces back, you may need to let it rest for 5-10 minutes before continuing to roll it out into the shape of your pizza. I find it easiest to just place it on the baking sheet and then press it to the edges with my fingertips. Repeat with the other half of the dough.
  4. Place the dough on greased baking sheets sprinkled with cornmeal, and then spread barbeque sauce, chicken, cheese, and red onion over the top.
  5. Bake on top rack for 10-12 minutes, or until cheese is very bubbly and browned.
  6. I like to transfer my pizza to a cooling rack for 5 minutes before cutting on a board so that bottom of the crust stays crisp.
  7. Slice and serve.


  • Serving Size: 1 pizza
  • Calories: 1760
  • Sugar: 38g
  • Sodium: 3181mg
  • Fat: 33g
  • Saturated Fat: 33g
  • Unsaturated Fat: 31.9g
  • Trans Fat: 0g
  • Carbohydrates: 175g
  • Fiber: 7.1g
  • Protein: 103g
  • Cholesterol: 299mg