The BEST BBQ Chicken Pizza | Italian-Inspired Recipe
Sink your teeth into a gourmet BBQ Chicken Pizza with a rustic Italian twist. This pizza features a hand-stretched, Neapolitan-style crust – crispy on the edges, soft in the center – layered with a smoky honey BBQ sauce, a melty blend of cheeses, and flavorful toppings like grilled chicken, caramelized onions, roasted red peppers, and fresh basil or arugula. Perfect for ambitious home cooks looking to impress family and friends!
Ingredients
For the Dough (makes 4 pizzas, 12″ each)
- 5 cups all-purpose flour (or “00” flour)
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 2¼ cups very cold water
- 1 Tbsp extra-virgin olive oil
Quick Dough Alternative: 4 store-bought pizza dough balls (12″ each), thawed if frozen, plus 1 Tbsp olive oil
- 1 cup ketchup
- ½ cup honey
- ¼ cup apple cider vinegar
- 2 Tbsp molasses
- 1–2 tsp liquid smoke or smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp chili powder
- Salt & black pepper to taste
Cheese Blend
- 1½ cups shredded low-moisture mozzarella
- 1 cup shredded smoked provolone
- 1 cup shredded Fontina
Toppings
- 2 boneless chicken breasts (1½ lbs), sliced or cubed
- Marinade: 2–3 Tbsp BBQ sauce, 1 tsp garlic powder, salt & pepper
- 1 large sweet onion, thinly sliced (caramelized)
- 2 red bell peppers, roasted and sliced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- Optional: sliced jalapeño or pepperoncini for heat
Finishing
- Fresh basil leaves or arugula
- Grated Parmesan or Pecorino
- Honey drizzle (optional)
- Sesame seeds or chopped green onion (optional)
Directions
1. Prepare the Dough
- Mix flour, yeast, and salt. Add water and olive oil, knead 8–10 minutes until smooth and elastic.
- Divide into 4 pieces, coat with olive oil, and let rest 2 hours until puffed.
- Quick option: Stretch store-bought dough balls to 12″ circles.
2. Make the BBQ Sauce
- Combine ketchup, honey, vinegar, and molasses in a saucepan over medium heat.
- Stir in liquid smoke, garlic powder, onion powder, chili powder, salt, and pepper.
- Simmer on low 15–20 minutes until thickened.
3. Cook the Chicken
- Marinate chicken with 2–3 Tbsp BBQ sauce, garlic powder, salt, and pepper for 30 min–2 hrs.
- Grill or pan-sear over medium-high heat until cooked through.
4. Caramelize the Onions
- Cook sliced onions in 1 Tbsp olive oil on medium-low heat until golden and sweet (40–50 min).
- Optional: sprinkle with brown sugar toward the end.
5. Roast the Peppers
- Preheat oven to 450°F.
- Roast red peppers skin-side up until blistered (25–30 min).
- Cover with foil for 10 min, then peel skins and slice.
6. Preheat Oven
- Place pizza stone or baking sheet in oven and preheat to 500–525°F for 45+ min.
7. Assemble the Pizza
- Dust peel or sheet with semolina or flour.
- Stretch dough to 12″, transfer to peel.
- Spread BBQ sauce, sprinkle cheese blend, arrange chicken, onions, and peppers.
- Optional: drizzle more BBQ sauce.
8. Bake
- Slide pizza onto hot stone and bake 5–7 min until crust is golden and puffed.
- Optional: broil 1 min for charred bubbles.
9. Finish & Serve
- Scatter fresh basil or arugula tossed with olive oil.
- Sprinkle Parmesan.
- Optional: drizzle honey.
- Let cool 2–3 min, then slice and serve with extra BBQ sauce.
Pro Tips
- Preheat oven fully to mimic a wood-fired pizza.
- Don’t overload toppings; too much makes the crust soggy.
- Cook onions slowly for maximum sweetness.
- Dust peel with semolina to prevent sticking.
- Make sauce and toppings ahead for faster assembly.
Serving Suggestions
- Pair with a crisp green salad (arugula with lemon vinaigrette).
- Bold, fruity red wines (Malbec, Touriga Nacional) or hoppy beers complement BBQ flavors.
- Serve family-style with extra basil for a show-stopping presentation.
Optional Variations
- Vegetarian: Replace chicken with marinated portobello or chickpeas.
- Spicy: Add jalapeños or hot honey.
- Meaty: Use pulled pork or smoked sausage instead of chicken.
- Cheese swap: Try sharp cheddar or burrata for creaminess.
- Mini pizzas: Split dough into smaller balls for personal pizzas
