(EDITOR'S NOTE: View From The Pugh is a podcast/journalism project from Chris Pugh. Connect with him here).
Barbecue chicken pizza is one of those dishes that people either passionately love or fiercely reject. But how did this sweet, smoky, and savory creation make its way onto menus across the globe—and stir up so much debate? In "The Surprising Truth About Barbecue Chicken Pizza," we dig into the fascinating origin story, explore why it challenges pizza purists, and celebrate how it became a mainstream hit. What started as an experimental menu item in the 1980s has grown into a culinary staple, especially in America, blending the essence of backyard barbecue with the heart of Italian cuisine. The concept was popularized by California Pizza Kitchen in 1985, thanks to chef Ed LaDou, who took bold chances with non-traditional toppings. By combining barbecue sauce, grilled chicken, red onions, and cilantro, he crafted a flavor profile that exploded with complexity—and controversy. For pizza traditionalists, the use of barbecue sauce in place of tomato sauce was sacrilege. But for adventurous eaters, it was a breath of fresh air. The success of barbecue chicken pizza highlighted a broader trend: the fusion of global flavors in familiar formats. Today, you’ll find variations everywhere—from wood-fired artisan versions to frozen supermarket staples. Some chefs elevate it with smoked gouda or caramelized onions; others stick to the original formula. But one thing’s for sure: barbecue chicken pizza has earned its place in the cultural conversation. In this deep dive, we’ll answer all your burning questions: Who really invented barbecue chicken pizza? What makes it so polarizing? How has it evolved over the years? Why does it keep showing up on menus despite the backlash? Whether you're a die-hard fan or a pizza purist, this piece might just change the way you look at barbecue chicken pizza forever.
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