Bbq Chicken Pizza Recipe

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature and allow extra preheat time.

Lightly flour a work surface with the 2 tbs all-purpose flour. Stretch or roll the pizza dough into a 12-inch circle, keeping an even thickness and leaving a slightly thicker rim for the crust (about 1/2-inch). If dough resists, let it rest for 5–10 minutes and try again.

Transfer stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the outer 1/2-inch edge of the dough with 1 tbs olive oil to encourage browning.

In a small bowl combine 3 tbs barbecue sauce, minced garlic, and optional 1 tsp hot sauce. Taste and adjust: add more BBQ sauce if you prefer a saucier pizza or more hot sauce for heat.

Spread the prepared barbecue sauce mixture evenly over the dough, leaving the oiled rim exposed (about 1/2-inch). Use the back of a spoon to create an even thin layer.

Toss the shredded cooked chicken with 1–2 tbs of additional barbecue sauce (from the finishing amount or extra) so the chicken is coated but not drenched. Distribute the sauced chicken evenly over the sauced dough, leaving the crust.

Scatter the thinly sliced red onion and optional corn kernels over the chicken in an even layer.

Sprinkle the chopped cilantro sparingly now or reserve half for a fresh topping after baking (recommended: reserve half to add after baking for brightness).

Evenly distribute the shredded mozzarella over the toppings, then sprinkle the shredded smoked or sharp cheddar on top for flavor contrast.

Slide the pizza (on parchment) onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and charred in spots and the cheese is melted and bubbly. Baking time will vary with oven temperature and whether you used a stone.

Remove pizza from oven using a peel or by sliding onto a cutting board. Let rest 2 minutes.

Brush the crust with remaining 1 tbs olive oil (if any left) and drizzle 2 tbs extra barbecue sauce over the pizza in a thin zig-zag or concentric pattern. Sprinkle reserved cilantro and optional 1/4 tsp crushed red pepper over the top for heat.

Let pizza rest 1–2 minutes more, then slice into 6–8 slices and serve hot.