Homemade BBQ Chicken Pizza

This BBQ pizza with homemade chicken in Barbeque Sauce includes the barbecues, spiced chicken and red onion. melding Mozzarella with smoky gouda cheese results in the most savory flavor, while cilantro gives lightness. My pizza dough recipe is such that you can make two 12-inch pizzas, so freeze one and eat the other one if you are alone. Skip the restaurant, try the homemade because the difference is easily noticeable here!

Here’s Why You’ll Love This BBQ Chicken Pizza

• Tart-sweet barbecue sauce blends with the cloves of smoked gouda, spicy red onions, and fresh cilantro yielding a pizza that is both fruity and smoky.
• This one’s all for the pizza sauce haters and loves the bbq sauce ones!
• Uses pre-cooked/rotisserie chicken for convenience.
• Gouda + mozzarella: Double the cheese.

Try This Homemade Pizza Dough

Even though the store-bought pizza crust is a good option for a quick dinner, using homemade dough is recommended for the BEST BBQ chicken pizza. Homemade pizza crust is so much easier than you think.

I make this pizza dough every single week and that’s because:

• You only need 6 ingredients
• Most of the time is hands-off (as the dough rises)
• The crust is the perfect balance of crisp edges & fluffy, chewy interior
• It’s an easy recipe, perfect for bread beginners new to baking with yeast
• If you want, you can bake one pizza now by throwing the other one just like that into the freezer.

How to Make BBQ Chicken Pizza

Once the dough for the pizza has risen, it’s time to roll it out and add the toppings. Here’s all you need:

Turning a pizza into a pan if you do not have one is another option. After the bread is covered with a light layer of olive oil, the next step is to cover it with cornmeal and press the dough into a shape that will fit the bread. The depth of the dough should be one half of an inch. Stretch the dough out more for a thinner pizza.

Now comes the pizza base:

• BBQ Sauce: Each person has a favorite type of BBQ sauce, so here you can use your personal one. A collection of at least ⅓ of a cup is what you need, though you can always use more if you should decide to add just a little bit more and eat the rest of the sauce with the pizza. Unless you are eating your sweet dough without a dip, you can also use some sauce available for dipping.
• Chicken: 1 1⁄2 cups of pre-cooked and minced chicken is your first step that will bring you a little closer to sumptuousness. Buy ready-made ones or take-out a rotisserie chicken. Shred it, then use it as a topping. Alternatively, you can prepare your chicken for barbecue pizza. A couple of skinless, boneless chicken breasts is enough. Either way, make sure to glaze the cooked chicken with a bit of BBQ before piling it up on the pizza; this would effectively keep the baked chicken moist without it getting so dry.
• Cheese: For a real gourmet taste, how about we use TWO cheeses? Mozzarella and smoked gouda are perfect for that. Furthermore, releasing that cheesy smoky flavor is smoked gouda through some charring process. Since the BBQ flavor is equally sweet of the gouda flavor and fresh cilantro, it easily pairs to make an excellent part of the whole pizza. You can skip the gouda and use mozzarella only if desired.
• Red Onion: A spicy red onion changes the flavor at every mouthful.

• Place the pizza stone inside the oven to preheat. Then lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle the bottom with cornmeal, which creates a crisp, tasty crust, and is an interesting twist.
• Making the dough: If the homemade dough is properly proofed you will see the risen dough that is ready to be punched down to free it from the entrapment air bubbles. Use a knife to cut the dough in half and set the other half aside for a later time- freezing instructions are in the pizza dough recipe. Next, in a floured working space using a rolling pin, or with dry hands, lightly flatten the dough into a disc. Carefully lay the disc on the pan and with your fingers spread and then flatten it into a 12-inch circle, about 1/2-inch thick. In case of the dough keeping on contracting, when you are trying to spread, return the lid over it, wait for about 5–10 minutes undisturbed, before giving yet another trial to it. After stretching the bottom into a 12-inch circle, raise the dough round the edges to extend the lip over the edge. To make the crust, I usually pull up the edges. Position the dough on a baker’s peel dusted with cornmeal if you are using a pizza stone. Time to letting the dough rest and cover it slightly with a plastic wrap or a new towel as you gather the pizza toppings through a few minutes.
• Finish off the pizza: Through your fingers, poke dents on the surface of the dough to prevent bubbling later. Next, use a brush to put the remaining olive oil on the dough. Get 1/3 cup (about 95g) BBq sauce and spread it out on the top of the dough. Mix the chicken which is already cooked with the leftover BBQ sauce and litter it all around the pizza. Lastly, and also in the right amount, is the cheeses and red onion on top of them.
• Bake until the crust turns to a golden brown in an oven temperature of 14–15 minutes. After that, the pizza will be ready to immerse it with fresh cilantro, if it is required.
• Cut the hot pizza and serve it straight away. Keep the freshly made pizza covered very tight and store it in the fridge for 5 days maximum. Further instructions on freezing and reheating are given below.