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BBQ Chicken, Corn, Onion, Bacon and Cilantro Pizza

While barbecue chicken pizza is not an entirely new concept – it was the brainchild of Ed LaDou, who conceived the idea in 1985 – it’s a mainstay for a reason. The original recipe called for a barbecue sauce base covered in smoked gouda, chicken, red onions and cilantro. Here, recipe developer, baker and filmmaker Grant Batty riffs on the classic with a smoky homemade BBQ sauce, delicious spatchcocked and roasted chicken, smoked bacon, mozzarella, red onion and charred sweet corn.

With Grant’s variation, this pizza is slightly more sweet thanks to the corn, and the mildness of the mozzarella balances nicely with crispy pan-fried bacon lardons. For a final touch, a garnish of fresh coriander, or cilantro, pays homage to the original. Trust us: your taste buds are in for a smoky, slightly spicy and sweet treat with Grant's reinvented barbecue chicken pizza. (And as an added bonus, if you’ve got extra sauce left over, it works great for BBQ Potato Salad and Gas-fired “Over-the-Pit” Buffalo Wings.)

BBQ Chicken, Corn, Onion, Bacon and Cilantro Pizza

Recipe created for

Ooni Pizza Oven

Main ingredient

BBQ Chicken

Cook time

38 minutes

Serving size

Four 12-inch (30-centimeter) pizzas


  • Four 250-gram pizza dough balls

For Pizza:

  • 2 tablespoons (30 milliliters) extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, peeled
  • 3 ½ ounces (100 grams) smoked bacon lardons
  • 1 medium-sized corn on the cob or 3 ½ ounces (50 grams) canned/frozen sweet corn
  • Flour, for dusting and stretching
  • 12 tablespoons (180 milliliters) barbecue sauce
  • 2 cups (250 grams) fresh mozzarella, shredded
  • Half a red onion, thinly sliced
  • 2 cups (300 grams) cooked chicken (boiled or roasted), torn or shredded
  • ¼ cup (4 grams) fresh cilantro, finely chopped (optional)

Quick Tip

Shop our Ooni pizza ovens and supplies here! ->

Recipe Preparation

  1. For the bacon lardons:

    On your home stovetop, place the olive oil in a cast-iron skillet or frying pan over medium heat. Add the whole garlic cloves and bacon lardons and cook for approximately 7 minutes, or until the bacon is fully cooked and crispy.
  2. Remove the pan from the heat and allow to cool slightly before removing garlic cloves and bacon; set aside.
  3. For the charred corn:

    Fire up your Ooni. Aim for 570 °F (300 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
  4. Toss the corn with a drizzle of extra-virgin olive oil. Place onto a grizzler pan and cook for 10 minutes, turning the pan every 2 minutes until the corn is soft and charred.
  5. Remove from the oven and leave to cool, then take a sharp knife and slice the corn off the cob. Place in a bowl and set aside until you are ready to make your pizza.
  6. For the pizza:

    Increase the temperature of your oven, aiming for 750 °F to 850 °F (400 °C to 450 °C) on the baking stone. Use the infrared thermometer to quickly and accurately check the temperature.
  7. Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimeter) base, then lay the stretched dough over your lightly floured pizza peel.
  8. Starting in the center and working your way out to the edge, spread 3 tablespoons of the BBQ sauce, leaving ¼ to ½ inch (1 ½ to 2 centimeters) for the crust.
  9. Top the pizza with ¼ of the mozzarella, ¼ red onion, ¼ bacon, ¼ charred sweet corn and ¼ shredded or torn chicken.
  10. Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using the peel to turn your pizza every 20 seconds to ensure an even bake.
  11. Remove the cooked pizza from the oven. Drizzle some BBQ sauce over the top, to taste, and for added freshness, finish with ¼ of the chopped cilantro.

    Tip: BBQ sauce also works great as a dipping sauce for crusts!
  12. Slice into 6 pieces, serve and enjoy!
  13. Repeat the steps for the remaining pizzas.

Instruction Notes

While we like to spatchcock and roast our chicken in an Ooni an hour before cooking, you can also use leftover chicken or buy it pre-roasted and shredded to save time. This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan or classic pizza dough all work well – just make sure to prep your dough at least 4 hours ahead of time to ensure it rises at room temperature before firing up your oven.

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