Name: Italian BBQ Chicken Pizza Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: 3
Cuisine: Italian
Ingredients: 1 batch Neapolitan-style pizza dough (about 280-300g ball, high-hydration preferred); ⅓–½ cup smoky BBQ sauce (your favorite brand or homemade); 1–1½ cups cooked shredded chicken (grilled or rotisserie); 6–8 oz fresh mozzarella, torn or sliced; ½ small red onion, very thinly sliced; 8–10 fresh basil leaves; 2–3 tbsp chopped fresh cilantro; Extra virgin olive oil, for drizzling; Sea salt and optional red pepper flakes, to taste

This Italian BBQ Chicken Pizza blends the authentic Neapolitan Margherita’s high-heat, thin, puffy crust with tender grilled chicken slathered in smoky BBQ sauce, fresh mozzarella, red onions, and a bright cilantro-basil finish. It delivers charred edges, melty cheese, and bold sweet-tangy flavors in every bite — pure comfort food with Italian soul.

Why You’ll Love This recipe

You’ll fall head over heels for this recipe because it marries two beloved worlds: the pure, minimalist elegance of a true Neapolitan Margherita (think impossibly light, bubbly dough cooked in blazing heat for that signature char) with the bold, crowd-pleasing decadence of American BBQ chicken pizza.

The result is a crave-worthy hybrid that feels both sophisticated and indulgent. The high-hydration Neapolitan-style dough creates an airy, tender center with crisp, leopard-spotted edges that hold up beautifully to the saucy chicken without getting soggy.

The BBQ sauce brings smoky sweetness and tang, while fresh mozzarella melts into creamy pools, and sharp red onions plus fresh herbs add brightness and crunch. It’s easier than you think to achieve pizzeria-quality results at home — especially with a pizza oven or very hot grill/oven setup — and it’s guaranteed to impress at family dinners, game nights, or casual gatherings.

Once you taste that perfect contrast of Italian restraint and American BBQ boldness, you’ll never go back to basic toppings again!

Yield: 3 people

Italian BBQ Chicken Pizza Recipe

Smoky BBQ chicken meets airy Neapolitan crust in this irresistible fusion Margherita-style pizza.

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 32 minutes

Ingredients

1 batch Neapolitan-style pizza dough (about 280-300g ball, high-hydration preferred)
⅓–½ cup smoky BBQ sauce (your favorite brand or homemade)
1–1½ cups cooked shredded chicken (grilled or rotisserie)
6–8 oz fresh mozzarella, torn or sliced
½ small red onion, very thinly sliced
8–10 fresh basil leaves
2–3 tbsp chopped fresh cilantro
Extra virgin olive oil, for drizzling
Sea salt and optional red pepper flakes, to taste

Instructions

Get that dough ready with love — If using homemade Neapolitan dough, let your rested ball come to room temp for 1–2 hours. On a lightly floured surface, gently stretch it into a 12-14 inch round with a puffy rim — don’t roll it out, just use your fingers to push and stretch while keeping those precious air bubbles intact!
Preheat like a pro — Fire up your pizza oven to 850–950°F (450–500°C+), or crank your home oven with a pizza stone/steel to max (at least 500°F/260°C) for 45–60 minutes. Hotter = better leopard spotting!
Flavor bomb the chicken — Toss your shredded chicken with 2–3 tbsp of BBQ sauce in a bowl until nicely coated — this keeps it juicy and infuses every bite with smoky goodness.
Sauce it up Italian-style — Transfer your stretched dough to a floured pizza peel. Spoon on a thin, even layer of BBQ sauce (just like you’d apply tomato sauce on a classic Margherita) — leave a 1-inch border for that gorgeous crust.
Cheese please! — Scatter torn fresh mozzarella evenly across the sauce. Don’t overdo it — you want melty pockets, not a heavy blanket.
Pile on the goodness — Add the BBQ-sauced chicken, then scatter those beautiful thin red onion slices for sweet crunch and color.
Launch with confidence — Give the peel a little shake to ensure the pizza slides easily, then launch it into your screaming-hot oven. Bake 8–12 minutes (or 60–90 seconds in a true pizza oven) until the crust is puffed, charred in spots, and the cheese is bubbly and golden.
Finish with fresh flair — Remove the pizza and immediately scatter fresh basil leaves and chopped cilantro over the top — the heat will release their gorgeous aromas.
Drizzle & season — Finish with a generous swirl of extra virgin olive oil, a sprinkle of sea salt, and chili flakes if you like a little kick.
Slice, serve & enjoy — Let it rest 1–2 minutes, slice into wedges, and dive in! Watch everyone fight over the crispy edges — pure pizza joy.

Notes

For the most authentic Neapolitan texture, use a wood-fired oven if possible. BBQ sauce can be tangy or sweet — pick one that balances the fresh cheese. Don’t overload toppings to keep the delicate crust from getting soggy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 31Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gSodium 34mgCarbohydrates 6gFiber 0gSugar 1gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a true high-hydration (65-70%) Neapolitan-style dough for authentic texture — don’t overwork it during shaping to preserve air pockets.
Pat the chicken dry and grill or pan-sear it before tossing in BBQ sauce to prevent excess moisture on the pizza.
Apply BBQ sauce sparingly as the base (like tomato sauce in Margherita) to avoid a soggy center.
If using a home oven, preheat a pizza stone or steel at 500°F (260°C) or higher for at least 45 minutes — mimic Neapolitan heat as closely as possible.
Drain fresh mozzarella slightly or use low-moisture if your oven isn’t ultra-hot to prevent excess water.
Add cilantro and basil after baking so they stay vibrant and aromatic.
For extra char, finish under the broiler for 1-2 minutes.
Let the pizza rest 1-2 minutes before slicing so cheese sets slightly.

Ingredients Notes

The magic lies in quality ingredients treated simply. Start with a classic Neapolitan dough: “00” flour (finely milled Italian flour) creates that signature soft, extensible texture, while high hydration gives the airy, bubbly structure.

Fresh mozzarella (fior di latte or buffalo) melts beautifully into creamy pools — avoid pre-shredded versions as they contain anti-caking agents that hurt melt quality. Use your favorite smoky-sweet BBQ sauce (store-bought or homemade with a tangy tomato base) as it replaces the traditional tomato sauce while keeping Italian spirit.

Shredded cooked chicken (grilled, rotisserie, or pan-seared) soaks up the sauce flavor perfectly. Thinly sliced red onions bring sharp crunch and mild sweetness that balances the richness. Fresh basil nods to the classic Margherita, while chopped cilantro adds a fresh, herbaceous pop typical of American BBQ chicken pizza.

A drizzle of extra virgin olive oil after baking ties everything together with fruity notes, just like authentic Neapolitan pizzas. Sea salt and optional chili flakes enhance every layer without overpowering.

Variations and Substitutions

Make it your own with fun twists! For a spicier version, use hot BBQ sauce or add sliced jalapeños or red pepper flakes. Swap shredded mozzarella for smoked gouda or provolone to amplify the BBQ smokiness while staying melty.

Try grilled pineapple chunks for a Hawaiian-Italian fusion that plays beautifully with the sweet BBQ sauce. For a lighter take, use grilled zucchini or roasted red peppers instead of (or alongside) chicken for a veggie-forward pizza. Substitute rotisserie chicken with leftover grilled Italian-seasoned chicken breasts for extra herb flavor.

If you’re short on time, use a quality store-bought Neapolitan-style dough or even a thin-crust base, though homemade yields the best texture. For a more traditional Margherita lean, reduce BBQ sauce and add a few spoonfuls of San Marzano tomato sauce underneath. Vegans can use plant-based chicken, dairy-free mozzarella, and vegan BBQ sauce. Add crispy bacon bits or pancetta for a smoky, meaty upgrade.

Storage Options

Best enjoyed fresh, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (400°F/200°C) or on a skillet for 5-8 minutes to restore crispiness — avoid the microwave as it makes the crust soggy. Freeze individual slices wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge and reheat the same way.