Memphis Bbq Chicken Recipe
Memphis bbq sauce, wood oven chicken, smoked bacon, white cheddar & mozzarella blend, red onions, parsley
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Ingredients
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Dough & Assembly
Sauce
Chicken & Bacon
Cheese & Toppings
Method
Dough & Assembly
Preheat and prepare
Preheat a wood-fired oven to 700–800°F (370–425°C) if available. If using a home oven, preheat to the maximum temperature (500–550°F / 260–290°C) with a pizza stone or steel inside for at least 45 minutes. Lightly dust a pizza peel or baking sheet with flour or cornmeal.
Shape dough
On a lightly floured surface, stretch or roll the pizza dough to a 11–12 inch round (about 0.25 inch thick at the center, slightly thinner toward the edges). Leave a small raised rim for the crust. Transfer the shaped dough to the dusted peel or baking sheet.
Sauce
Mix the Memphis-style BBQ sauce with the smoked paprika (if using) to heighten smoky flavor. Spread the 3 tablespoons of sauce evenly over the dough, leaving a 1/2 inch border for the crust. Use the back of a spoon to get an even, thin layer — you want flavor without sogginess.
Chicken & Bacon
If the chicken is not already warm, warm the shredded/pulled chicken in a small skillet with 1 tablespoon of BBQ sauce over medium heat until heated through (about 2–3 minutes). Toss to coat so the chicken is saucy but not wet.
Evenly distribute the warmed, sauced shredded chicken over the BBQ-sauced dough, leaving the crust clear. Scatter the crisp chopped bacon across the top.
Cheese & Toppings
Combine the shredded white cheddar and shredded mozzarella in a bowl and sprinkle evenly over the chicken and bacon so the toppings are well covered.
Slide the pizza into the preheated wood oven or onto the hot pizza stone/steel in your home oven. Bake at high heat until the crust is blistered and charred in spots and the cheese is fully melted and bubbling, about 4–6 minutes in a wood oven (700–800°F) or 7–10 minutes in a home oven (500–550°F). Rotate once if needed for even cooking.
Remove the pizza from the oven. Immediately drizzle or brush an optional extra 1 teaspoon of BBQ sauce over the finished pizza for extra shine and flavor (optional). Sprinkle the chopped fresh parsley evenly over the hot pizza and let rest for 1–2 minutes before slicing.