Bbq Chicken Recipe

Preheat oven and prepare baking surface

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on a middle rack for at least 30 minutes. If you do not have a stone, preheat a baking sheet.

Lightly oil a piece of parchment paper or a pizza peel with 1 tablespoon olive oil to prevent sticking and to help crisp the bottom of the crust.

Stretch or roll the pizza dough to a 12-inch round (or desired shape) on the prepared parchment or floured surface, leaving a slightly thicker 1/2-inch rim for the crust. Brush the outer rim lightly with a thin film of olive oil to promote browning.

In a small bowl, combine 3 tablespoons barbecue sauce with 1 teaspoon mayonnaise (optional) and stir until smooth. This mellows the acidity and creates a creamier spread. Taste and adjust — you can add up to 1 additional tablespoon BBQ sauce for more intensity.

Using the back of a spoon, spread the BBQ sauce mixture evenly over the stretched dough, leaving the oiled rim exposed (about 1/2-inch). Use roughly 2 1/2 to 3 tablespoons total to avoid a soggy crust.

Evenly sprinkle 1.5 cups shredded mozzarella over the BBQ-sauced dough, leaving the rim clear. Follow with 1/2 cup shredded sharp cheddar distributed evenly for flavor contrast.

If your chicken is not already seasoned, toss 1 1/2 cups cooked shredded or diced chicken with 1 tablespoon BBQ sauce to coat lightly and add flavor. Spread the coated chicken evenly over the cheese layer.

Scatter 1/4 cup thinly sliced red onion and 1/4 cup sweet corn kernels (if using) evenly over the chicken. Add pickled jalapeño slices sparingly if you want heat (about 1 tablespoon distributed).

Season the assembled pizza lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If you like heat, sprinkle 1/4 teaspoon crushed red pepper flakes.

Carefully transfer the pizza on the parchment to the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary by oven and stone temperature.

Remove pizza from oven using the parchment to lift it. Let rest on a cutting board for 2 minutes.

Drizzle 1 tablespoon extra BBQ sauce over the top in a thin zigzag. Sprinkle 2 tablespoons chopped fresh cilantro across the finished pizza for brightness.

Slice into 8 pieces and serve immediately.