Bbq Pizza Recipe

Preheat oven and prepare stone/pan

Position an oven rack in the upper-middle or middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or preheat the sheet.

If dough is refrigerated, let it sit at room temperature for 20–30 minutes so it is easier to stretch.

Lightly flour a work surface with the 2 tbs all-purpose flour. Stretch or roll the dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a piece of parchment paper (for easy transfer) or a well-floured pizza peel.

Brush the outer 1/2-inch of the crust lightly with 1 tbs olive oil to promote browning.

If your cooked chicken is in large pieces, shred or chop it into bite-sized pieces so it distributes evenly on the pizza (use about 2 cups).

In a bowl, toss the shredded chicken with 1/3 to 1/2 cup of the barbecue sauce (reserve the rest for topping and serving). This keeps the chicken saucy but avoids making the pizza soggy.

Spread a thin, even layer of the remaining barbecue sauce (about 1/2 cup) over the dough, leaving the oiled rim exposed (about 1/2 inch). You want coverage without puddles.

Scatter the BBQ-coated chicken evenly over the sauced dough.

Distribute the thinly sliced red onion over the pizza so you get onion in each slice; about half-moon slices work well.

Sprinkle the shredded mozzarella evenly over the chicken and onions. If using, sprinkle the 1/2 cup shredded sharp cheddar in spots for flavor contrast.

Season lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, keeping in mind the barbecue sauce is already salty-sweet.

If using parchment, transfer the pizza on the parchment to the preheated pizza stone or baking sheet. If using a peel, slide the pizza directly onto the stone or sheet.

Bake at 500°F (260°C) for 9–12 minutes, or until the crust is golden and the cheese is bubbling and starting to brown. Baking time will vary by oven and thickness of dough; begin checking at 8 minutes.

Remove the pizza from the oven. Immediately drizzle or brush a couple tablespoons of the reserved barbecue sauce over the hot pizza for extra gloss and flavor (optional).

Let the pizza rest 2–3 minutes, then scatter the chopped fresh cilantro over the top (if using). Slice and serve hot.