Bbq Chicken Recipe

Preheat oven

Position a pizza stone or an inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a pizza stone, preheat oven to 475°F (245°C) with a baking sheet.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 10–12 oz dough ball). Dust with the all-purpose flour to prevent sticking. Transfer dough to a piece of parchment paper or a lightly floured pizza peel.

Brush the outer 1/2-inch rim of the dough with the olive oil to help the crust brown and become crisp.

In a small bowl, combine the BBQ sauce, hot sauce (if using), garlic powder, and smoked paprika. Stir until smooth. Taste and adjust seasoning; add a pinch of salt if desired.

Spread 2½–3 tablespoons of the seasoned BBQ sauce evenly over the stretched dough, leaving the oiled rim clear. Use the back of a spoon to create a thin, even layer—do not oversaturate the dough.

If your chicken is not already seasoned, toss the shredded chicken with 1 tablespoon of the prepared BBQ sauce, the salt, and black pepper to lightly coat and flavor it.

Scatter half of the shredded mozzarella evenly over the sauced dough. Distribute the seasoned shredded chicken across the cheese, then scatter the thinly sliced red onion evenly. Top with the remaining mozzarella and the shredded sharp cheddar to create a blended cheese layer.

Slide the pizza (with the parchment, if using) onto the preheated stone or inverted baking sheet. Bake for 8–12 minutes at 500°F (260°C) or 12–15 minutes at 475°F (245°C), rotating halfway through, until the crust is golden and cheese is bubbling and lightly browned.

About 1–2 minutes before removing from the oven, if you want a slightly more charred finish, move the pizza to the top rack for a quick top-browning, watching carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2 minutes. Drizzle the extra BBQ sauce in a zigzag pattern across the hot pizza (if using).

Scatter the fresh cilantro over the pizza and sprinkle red pepper flakes for heat if desired. Slice into 8 pieces and serve immediately.