Yardbird Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with the all-purpose flour. Let the pizza dough come to room temperature for 20–30 minutes if refrigerated, then stretch or roll into a 12-inch round on the floured surface.

Prepare grilled chicken

If using leftover grilled chicken, dice into roughly 1/2-inch pieces. If cooking fresh, season a 6–8 oz chicken breast with 1/8 tsp salt, 1/8 tsp pepper and 1/2 tsp lemon juice; grill over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice. Toss diced chicken with 2 tablespoons of the BBQ sauce and 1/2 tsp smoked paprika to coat lightly — this keeps the chicken flavorful and cohesive on the pizza.

Brush a thin layer of olive oil around the outer 1/2-inch rim of the stretched dough to promote browning.

Using the remaining BBQ sauce (about 3/4 cup), spread an even layer over the dough leaving the oiled rim clear. Aim for a thin, even coating so the crust doesn't become soggy.

Sprinkle 3/4 of the shredded mozzarella evenly over the sauced dough, then distribute the diced BBQ-coated chicken across the pizza in an even layer.

Scatter the shredded cheddar over the chicken, then add the remaining mozzarella to fill any sparse spots. Evenly distribute the thinly sliced red onion and the crumbled bacon across the top.

Lightly season the assembled pizza with the remaining 1/8 tsp salt and 1/8 tsp black pepper.

Transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and slightly charred at the edges. Oven times vary; monitor closely after 8 minutes.

Remove pizza from oven and let rest 2 minutes. Sprinkle the chopped fresh cilantro over the hot pizza. If desired, add a light drizzle (about 1 tsp) of additional BBQ sauce or a few drops of hot sauce for brightness.

Slice into 6 or 8 wedges and serve immediately.