I’m a pizza nut! Love the stuff. Who doesn’t? But occassionally I like to break habit and go for something a little different than my go-to arugula and prosciutto pizza. This BBQ pizza is a twist on the traditional pizza, and is so delicious! The combination of flavors is out of this world!
Without fail, my boyfriend would choose this dinner over anything else. It’s that good. And simple to make, love that!
Prep Time 25 minutes
Cook Time 10 minutes
+ Rise Time 15 minutes
Course Main Course
Servings 4
Calories 569.8 kcal


Beer Suggestion: Sierra Nevada Pale Ale
Nutrition per Serving Cal: 569.8 • Fat: 12.3g • Carb: 85.2g • Protein: 33.9g • Fiber: 7.9g • Sugar: 7.1g


  • one recipe whole-wheat dough
  • 1 chicken breast
  • 1 Tbsp BBQ sauce
  • garlic salt
  • onion powder
  • cayenne pepper
  • ½ red onion, sliced thinly
  • ½ cup chopped fresh cilantro
  • ½ cup BBQ sauce
  • 1 cup shredded part-skim mozzarella
  • Cornmeal
  1. Preheat oven to 350 degrees with a pizza stone in the middle rack. The reason you add the pizza stone now is so that it heats up with the oven. Adding the cold stone to a hot oven can crack it. To cook the chicken, just place the baking sheet on top of the pizza stone.
  2. Place chicken on a baking sheet and rub the BBQ sauce on it to coat. Season the chicken lightly with garlic salt, onion powder and a few dashes of cayenne pepper. If you don’t like spicy food, go easy on the cayenne, or omit it all together.
  3. Bake for 25 minutes.
  4. Remove from oven and let cool for 10 minutes. Shred with two forks.
  5. Preheat oven to 500 degrees.
  6. Meanwhile, cut dough into 4 equal parts, place on a floured surface and roll to 1/8-1/4 inch thickness.
  7. Make one pizza at a time. Dust a pizza peel with cornmeal and lay the first crust on it.
  8. Top it with 2 Tbsp of BBQ sauce, creating a smooth layer with the back of a spoon.
  9. Sprinkle ¼ cup shredded mozzarella evenly across the top. Then top with a quarter of the shredded chicken, red onion and cilantro.
  10. Open the oven and slide the pizza onto the stone. Bake for 8-10 minutes, until the edges are beginning to brown and the cheese is bubbly.
  11. Use the pizza peel to remove from the oven and slide onto a cutting board. Let cool for 5 minutes before slicing.
  12. Continue cooking each pizza the same way.

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