I was afraid this recipe wouldn’t make it to the table last night. There were two obstacles. The first is that I’ve been under the weather the past few days. My immune-system was left compromised after a nice 20-mile run on Monday. Secondly, the pizza dough that was purchased on Sunday had begun to grow in the refrigerator and was dangerously close to remaking The Blob.

However, the memories of how delicious this pizza is gave me the strength to conquer my sickness and the dough beast.

I love purchasing rotisserie chickens from the grocery store. Not only are they delicious, they’re also unbelievably convenient. Grocery stores also make really good pizza dough. With the chicken and dough already in place, this recipe comes together seamlessly.

An additional flavor feature, which I really love since I leave off the cilantro and onion, is the accompanying sour cream lime sauce. It compliments the Mexican cheese blend and barbecue sauce perfectly. This BBQ Chicken Pizza reminds me of California Pizza Kitchen– only I think it’s better.

BBQ Chicken Pizza


1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

1/2 cup barbecue sauce (highly recommend Bullseye)

2 tablespoon olive oil

1 (1-pound) ball ready-made pizza dough

1 cup shredded Mexican cheese blend

1/2 cup sour cream

2 tablespoons juice from 2 limes


Adjust oven rack to upper-middle position and heat oven to 500 degrees.

Combine chicken and barbecue sauce in medium bowl.

Brush 1 tablespoon oil all over rimmed baking sheet. On lightly floured surface, roll dough to fit rimmed baking sheet. Transfer to baking sheet and brush with remaining oil. Bake until dough begins to brown and bubble, about 6 minutes.

Scatter chicken mixture over dough. Bake until dough begins to brown further, 5 minutes. Sprinkle cheese over pizza and bake until melted, about 3-5 minutes.

Transfer to cutting board.

Whisk sour cream and lime juice together, then drizzle over pizza or serve on the side.

Serves 4

Adapted from: Cook’s Country June/July 2009

I think I need to adapt this for Buffalo Chicken next!