Few pizzas capture the essence of California cuisine like the California BBQ Chicken Pizza. This modern classic was popularized in the 1980s by chefs who wanted to break away from traditional red-sauce pies, blending smoky barbecue sauce with tender grilled chicken and fresh produce. The result is a bold yet balanced flavor explosion: tangy BBQ sauce, melty mozzarella, sweet red onions, and the bright crunch of fresh cilantro. It’s a pizza that tastes like a sunny California afternoon—laid-back, vibrant, and unforgettable.
Servings: 4 people
Equipment
Ingredients
For the Dough (or use store-bought):
- 250 g 2 cups all-purpose flour
- 160 ml 2/3 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the BBQ Sauce Base:
- 4 tbsp tangy barbecue sauce your favorite brand or homemade
Toppings:
- 150 g 5 oz grilled chicken breast, sliced or shredded
- 120 g 4 oz fresh mozzarella, shredded or torn
- 1/2 red onion thinly sliced
- 1/4 cup fresh cilantro leaves added after baking
- 1 tbsp olive oil for brushing edges
- 1 pinch crushed red pepper flakes optional, for heat
Instructions
Preparation:
Make the Dough:
- In a bowl, combine warm water, sugar, and yeast. Let it rest for 5–7 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Knead for 6–8 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- (If using store-bought dough, rest it at room temperature for 30 minutes.)
Prepare the Chicken:
- Grill or sauté chicken breast until cooked through (internal temp: 165°F). Slice or shred into bite-sized pieces.
Assembly:
Shape the Dough:
- Preheat oven to 250°C (475°F).
- Roll or stretch the dough into a 12-inch circle on a floured surface. Place on a pizza peel or parchment paper.
Build the Pizza:
- Spread barbecue sauce over the dough.
- Add mozzarella, chicken, and red onion evenly.
- Brush crust edges with olive oil.
Bake:
- Transfer to the hot oven. Bake for 10–12 minutes or until crust is golden and cheese is bubbling.
Finish:
- Remove from the oven. Garnish with fresh cilantro and a sprinkle of crushed red pepper flakes if desired.
Notes
- Shortcut: Use leftover rotisserie chicken for convenience.
- Variation: Add smoked gouda or cheddar for a richer flavor profile.
- Tip: For an authentic wood-fired taste, bake on a preheated pizza stone.
Tried this recipe?Let us know how it was!
