Barbecue Chicken Pizza with Squash and Zucchini

We can all thank Ed LaDou and his California Pizza Kitchen for creating the genius that is barbecue chicken pizza. Thirty years since its trend-setting creation, it’s still too good to be considered redundant. In this recipe, the popular pizza combination gets a Florida seasonal spin with fresh yellow squash and zucchini.
By / Photography By Charlotte Abrams | September 22, 2015


  1. Season chicken with salt and pepper.
  2. Combine chicken, garlic, barbecue sauce, and water in heavy-bottomed saucepan. Bring to a simmer and cook until chicken is cooked through, about 10-15 minutes. Remove chicken from sauce and set aside.
  3. Bring sauce to a boil, add grated squash, and cook, stirring, until thick, about 5 minutes.
  4. Shred chicken and return to sauce. Season with salt and pepper. 
  5. Heat oven to 450°. Stretch or roll pizza dough into a large rectangle and transfer to greased baking sheet.
  6. Top with chicken mixture, cheese, zucchini, and onion. Drizzle with oil.
  7. Bake until crust is golden brown, about 20 minutes. Top with sliced scallions and cilantro and serve. 

NOTE: The chicken can easily be replaced with additional squash to make this dish vegetarian. I prefer using homemade barbecue sauce in this recipe, but your favorite bottled sauce will work just fine.


  • 1 pound boneless, skinless chicken breast
  • Salt and freshly ground pepper
  • 2 cloves garlic, minced
  • ¾ cup barbecue sauce
  • ¼ cup water
  • 1 small yellow squash, grated
  • 1 pound pizza dough, room temperature
  • Olive oil, for baking sheet and drizzling
  • 8 ounces mild cheddar or Monterey Jack cheese, shredded
  • 1 zucchini, thinly sliced
  • ½ small red onion, very thinly sliced
  • 2 scallions, sliced
  • Cilantro, for serving (optional)
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