Description

A bold and smoky BBQ chicken pizza made on a smoker or in the oven, featuring tangy barbecue sauce, tender shredded chicken, red onion, and melted cheese on a crisp wood-fired crust.

Ingredients

1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)

2/3 cup barbecue sauce

1/2 red onion, thinly sliced

1/3 cup olive oil (divided)

Salt, to taste

Black pepper, to taste

1 ball (1 lb) ready-made pizza dough

2 cups shredded Mexican cheese blend (not taco blend)

1/4 cup melted salted butter or garlic butter

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Instructions

Preheat smoker to 450°F with a pizza stone inside for 30 minutes.
In a bowl, combine shredded chicken with barbecue sauce.
Toss sliced red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Place pizza dough between two sheets of parchment paper and roll into a 12–13 inch round about 1/4 inch thick.
Spread a thin layer of barbecue sauce over the dough, leaving a 1-inch border.
Top evenly with chicken mixture, red onions, and shredded cheese.
Transfer pizza (on parchment) onto hot pizza stone and brush crust edges with olive oil.
Smoke for 20 minutes, rotating halfway through. Remove parchment and smoke an additional 8 minutes or until crust is golden and crisp.
Remove pizza and brush crust with melted butter. Cool for 5 minutes before slicing.
For oven method: Bake at 450°F on a preheated pizza stone for 20–22 minutes.

Notes

Fruit woods like cherry or apple provide a subtle smoky sweetness.

Preheating the pizza stone ensures a crisp crust.

Avoid overloading toppings to prevent a soggy base.

Reheat leftovers in the oven or skillet to maintain crispness.

Nutrition

Serving Size: 1 slice (1/4 pizza)
Calories: 620
Sugar: 9g
Sodium: 980mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg