Smokey BBQ Chicken Pizza and Sour Cream and Chive Dip with potato wedges and sour cream and chive dip
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5 from 4 votes

Smokey BBQ Chicken Pizza

This Smokey BBQ Chicken Pizza is the ultimate quick pizza recipe that's absolutely bursting with flavour. Say goodbye to your usual takeaway pizza and tuck in to this mouthwatering homemade version!
Prep Time7 mins
Cook Time23 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Fakeaway, Fast Food
Servings: 2
Calories: 618kcal
Author: Chris Collins


  • 10oz / 280g Pizza Dough at room temp (+ dusting of flour as needed)
  • 1/3 cup / 80g Jack Daniel’s® Full Flavor Smokey BBQ Sauce (plus extra for serving if desired)


  • 1 Chicken Breast
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Garlic Powder
  • Salt, Black Pepper & Olive Oil


  • 1 cup / 100g Applewood Smoked Cheddar (or other smokey cheese)
  • 3.5oz / 100g Low-moisture Mozzarella, sliced into rounds
  • 1/4 small Red Pepper (bell pepper/capsicum) thinly sliced
  • 1/4 small Yellow Pepper (bell pepper/capsicum) thinly sliced
  • 1/4 small Red Onion, thinly sliced
  • 1/4 tsp Dried Oregano
  • Pickled Jalapeno Slices, to preference


  • Preheat oven to 230c/450f.
  • Slice your chicken breast as if you were going to butterfly it, creating two equal sized breasts. Coat in your seasoning and fry over high heat in a little olive oil, flipping once when it begins to char. Place to one side and allow to rest. Slice just before needed.
  • Roll out your pizza dough to around 10"-12", using flour to prevent sticking.
  • Spread over you BBQ sauce, leaving a gap around the edge. Add your smoked cheddar, then evenly spread out the rest of your ingredients. Top with oregano.
  • Place in the oven for 15mins or until a deep golden colour. Drizzle extra BBQ sauce as desired!


a) Pizza Dough - Feel free to use homemade pizza dough! With the same token feel free to use pre-rolled pizza dough and bake on the baking sheet provided - no flour needed.
b) Cooked Chicken - You don't need to cook your chicken all the way through, let it rest to finish off cooking. This will keep it as moist as can be when on the pizza. You can also sub ready cooked chicken/shredded rotisserie chicken if you fancy. I do recommend adding the spices and a little olive oil beforehand though.
c) Oven Temp - Be sure to get your oven right up to temperature before adding the pizza. The general rule of thumb with cooking pizzas is the hotter the oven the better! Just keep an eye on things so it doesn't burn.
d) Low-Moisture Mozzarella - Stay away from the mozzarella in brine, it'll add too much water to the pizza. Try and get the vacuum packed stuff. Failing that just get a bag of ready-shredded mozzarella. Just as long as it's dry. 
e) Best Pizza Sides:
f) Calories - Based on sharing between two people with no sides.


Calories: 618kcal | Carbohydrates: 64.31g | Protein: 42.29g | Fat: 20.82g | Saturated Fat: 6.919g | Polyunsaturated Fat: 3.465g | Monounsaturated Fat: 7.073g | Cholesterol: 93mg | Sodium: 1176mg | Potassium: 677mg | Fiber: 4.7g | Sugar: 22.01g | Vitamin A: 3150IU | Vitamin C: 77.6mg | Calcium: 290mg | Iron: 4.9mg