Why You’ll Love BBQ Chicken Smoked Pizza Recipe

I love this recipe because it’s quick to prepare yet tastes like it came from a wood-fired oven. I enjoy the balance of smoky, sweet, and savory flavors. I also appreciate how simple ingredients transform into something that feels special enough for gatherings with family and friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 rotisserie chicken skin discarded, meat shredded into bite-sized pieces (about 3 cups)
⅔ cup barbecue sauce
½ red onion sliced thin
⅓ cup olive oil
Salt
Pepper
1 ball (1 lb) ready-made pizza dough
2 cups shredded Mexican cheese blend NOT taco blend because it contains spices
¼ cup melted salted butter or garlic butter

Directions

I begin by preheating my smoker to 450 degrees with the pizza stone inside for about 30 minutes so it gets fully heated.

In a medium bowl, I combine the shredded chicken and barbecue sauce. In a small bowl, I toss the sliced red onion with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.

I place a sheet of parchment paper over a wooden cutting board and lightly flour it. I set the dough in the center, place a second sheet of parchment paper on top, and roll it out to a 12- to 13-inch round about ¼ inch thick.

I spread barbecue sauce over the center of the dough, stopping about 1 inch from the edge. I scatter the chicken mixture evenly over the dough, followed by the onion mixture. I grate the cheese into a bowl and distribute it evenly over the top.

I carefully transfer the pizza with the parchment paper onto the hot pizza stone. I brush the edge of the crust with olive oil.

I smoke the pizza for 20 minutes, rotating it halfway through for even cooking. Then I remove the parchment paper and continue smoking for about 8 more minutes, or until the crust reaches my desired crispness.

Once done, I remove the pizza and brush the crust with melted butter. I let it cool for about five minutes before slicing and serving.

For oven preparation, I preheat to 450 degrees, heat the pizza stone inside the oven, assemble as directed, and bake for 20 to 22 minutes.

Servings and Timing

This recipe makes 4 servings. I spend about 10 minutes preparing the pizza and 20 minutes cooking, for a total time of approximately 30 minutes.

Variations

I sometimes experiment with different smoking woods like cherry, apple, maple, peach, hickory, or mesquite to change the flavor profile. I also like adding fresh cilantro after baking for a bright finish. When I want extra heat, I sprinkle on red pepper flakes before serving.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. When reheating, I place the slices in a hot oven or skillet to maintain a crisp crust rather than using the microwave.

FAQs

What wood works best for smoking pizza?

I prefer fruit woods like cherry or apple for a subtle sweetness, but I also enjoy stronger woods for deeper smoke flavor.

Do I need a pizza stone?

I find that a pizza stone gives me the crispiest crust and most even cooking.

Can I use homemade pizza dough?

I often use homemade dough when I have time, but ready-made dough works perfectly.

How do I prevent a soggy crust?

I avoid adding too many toppings and make sure the smoker is fully preheated.

Can I make this in a regular oven?

I bake it at 450 degrees on a preheated stone for similar results.

Why rotate the pizza while cooking?

I rotate it to ensure even cooking and prevent hot spots from burning one side.

Can I use a different cheese blend?

I sometimes substitute mozzarella or a mix of mozzarella and Monterey Jack.

Should I cook the onions first?

I prefer tossing them in oil and seasoning, as they soften nicely during smoking.

How do I know when the pizza is done?

I look for a golden-brown crust and fully melted, bubbly cheese.

Can I prepare the toppings in advance?

I often prep the chicken and onion mixture ahead of time to make assembly quicker.

Conclusion

This BBQ chicken smoked pizza is a recipe I love making when I want bold flavor with minimal effort. I enjoy how the smoky crust and savory toppings create a restaurant-quality pizza experience right at home, making it a favorite for casual dinners and gatherings alike.