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Ooni Barbecue Chicken Pizza for Memorial Day

Ooni Barbecue Chicken Pizza for Memorial Day

We've got Ooni pizza ovens in stock, just in time for the start of summer!

This barbecue chicken pizza recipe is the perfect dish to make in your Ooni Pizza Oven for Memorial Day weekend.

Barbecue chicken is complemented by pickled red onions, mozzarella, and fresh cilantro for a zingy and fresh pizza that’s sure to be a new classic at summer cookouts. We make our own barbecue sauce for the base, but if you’d like to simplify things, your favorite store-bought sauce will work, too!



90 minutes

1 to 2 minutes cook time



4 x 12” Pizzas



Ooni pizza oven

Ooni Infrared Thermometer

Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade

Ooni Pizza Dough Scraper





4 x 250-gram pizza dough balls


For the barbecue sauce:

2 tablespoons unsalted butter

1 yellow onion, diced

2 cloves garlic

200 grams ketchup

60 grams brown sugar

110 grams apple cider vinegar

30 grams yellow mustard

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cayenne powder

1 teaspoon salt

1 tablespoon freshly ground black pepper


For the pickled red onions:

2 red onions, julienned

1 jalapeño, sliced in half

3 bay leaves

3 cloves garlic

1 ½ cup white vinegar

1 cup water

½ cup granulated sugar

1 tablespoon kosher salt


For topping:

200 grams cooked chicken breast, shredded

100 grams fresh mozzarella

80 grams shredded cheddar cheese

30 grams cilantro




This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.


For the barbecue sauce:

Melt the butter in a medium saucepan. Add onions and garlic and cook until softened, about 6 minutes. Add remaining ingredients and cook for 20 minutes over low heat. Add to the blender and blend until smooth. Shred your chicken breast, and toss with 100 grams of the sauce.


For the pickled red onions:

Julienne the red onions, and place them in a Mason jar. Add jalapeño, bay leaves, garlic cloves, vinegar, water, sugar, and kosher salt into the saucepan, and bring to a boil for 5 minutes. Pour over red onions and let sit overnight.


For the pizza:

Fire up your Ooni pizza oven. Aim for 750°F to 850°F (400°C to 450°C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature. Stretch your dough on a lightly floured surface. Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches.Begin topping by adding a layer of barbecue sauce, then the mozzarella and cheddar. Add the chicken and pickled red onions, then slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the peel every 20 or so seconds to ensure the pizza is evenly cooked


When finished, remove from the oven and top with cilantro. Slice into 6 pieces, and enjoy.

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