Crispy BBQ Chicken Pizza
A homemade BBQ Chicken Pizza that combines the smoky flavors of grilled chicken with tangy barbecue sauce and melted cheese, all on a crispy crust.
Equipment
- 1 pizza stone for best results
- 1 Rolling Pin to shape the dough
- 1 Mixing Bowl large
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil
Toppings
- 1 cup barbecue sauce
- 2 cups cooked chicken breast sliced
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh cilantro chopped
Instructions
Preparation
- In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5 minutes until smooth.
- Cover the dough with a damp cloth and let it rise in a warm place for about an hour, or until doubled in size.
- Preheat your oven to 475°F (245°C). Place a pizza stone in the oven to heat.
- While the dough rises, grill the chicken breasts until fully cooked. Slice into bite-sized pieces.
- On a floured surface, roll out the dough to a 12-inch diameter. Transfer to a pizza peel or parchment paper.
- Spread barbecue sauce over the dough, leaving an inch border. Evenly distribute chicken, red onions, and mozzarella cheese.
- Transfer the pizza to the preheated stone. Bake for 10-15 minutes, or until the crust is golden and cheese is bubbly.
- Remove from the oven and let cool for a few minutes. Sprinkle with fresh cilantro before slicing.
- Slice the pizza into 8 pieces and serve warm. Pair with a green salad or garlic bread.
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Notes
Pro Tips: Ensure your dough is well-kneaded and rises sufficiently for a light crust. Ingredient Substitutions: Try using gouda or cheddar cheese for a different flavor profile. How to Serve: Best served hot with a cold beverage. Storage & Freshness: Store in the fridge and reheat in the oven to retain crispiness. Make-Ahead Tips: Prepare dough in advance and refrigerate for up to 24 hours.