Chicken Bbq Pizza Recipe

Preheat and prepare

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. This gives a crisp bottom. If using a pizza pan, preheat oven to 450°F (232°C).

Lightly flour your work surface with the 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round (or desired shape) to about 1/4-inch thickness, leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a piece of parchment paper or a lightly floured peel. Brush the outer 1/2-inch crust lightly with 1 tbs olive oil and sprinkle a pinch of salt if desired.

In a small bowl combine the 3 tbs barbecue sauce, 1 tsp minced garlic, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using). Stir to combine. Taste and adjust—BBQ sauces vary in sweetness and tang, so add a little more BBQ sauce if you want stronger flavor.

Spread an even layer of the BBQ-garlic mixture over the dough, leaving the oiled rim exposed (about 1/2 inch). Use about 3 tbs for a standard 12-inch pizza; reserve any extra for dipping.

Evenly distribute the 1.5 cups cooked chicken over the sauced dough. If the chicken is plain, toss it briefly with 1 tbs of the BBQ sauce before adding so the flavor integrates.

Scatter the 0.75 cups turkey ham pieces across the pizza, distributing to avoid large clumps.

Sprinkle the 2 cups shredded mozzarella evenly over the toppings, followed by the 0.5 cup shredded cheddar (if using) for extra flavor and color.

Save the white parts of 2 of the sliced green onions to scatter on top before baking, and reserve the green tops for finishing after baking (they brown quickly in the oven).

Using the parchment, slide the pizza onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and blistered and the cheese is melted and bubbling. If using a pan and lower temperature, bake 12–16 minutes.

If you like a slightly darker top, put the oven on broil for 45–60 seconds—watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. Immediately scatter the reserved green onion tops and 2 tbs chopped cilantro (if using) over the hot pizza so they wilt slightly but remain bright.

Sprinkle red pepper flakes to taste (about 1/4 tsp if using) and slice into 8 pieces. Serve hot with remaining BBQ sauce for dipping if desired.