Bbq Chicken Pizza Recipe

Preheat

Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and place in oven to heat.

Lightly dust a pizza peel or cutting board with cornmeal or semolina. On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to the dusted peel or an inverted baking sheet.

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

If your chicken is not already cooked, cook 1 large chicken breast or equivalent: season with a pinch of salt and pepper and sear in a skillet over medium-high heat 4–6 minutes per side until cooked through, then shred. For faster prep use rotisserie chicken and shred or chop into bite-sized pieces.

In a medium bowl, combine the shredded chicken, 2 tablespoons barbecue sauce, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated. Set aside.

Spread 3 tablespoons of barbecue sauce evenly over the dough, leaving the oiled rim clear (about 1/2 inch). Use the back of a spoon to create a thin, even layer.

Scatter half of the shredded mozzarella (about 1 cup) evenly over the sauced dough. This creates a barrier so the crust doesn’t get soggy and helps cheese melt beneath the toppings.

Distribute the barbecue-coated chicken evenly over the cheese layer.

Evenly scatter the remaining mozzarella and the shredded sharp cheddar over the chicken for color and flavor contrast.

Scatter the thinly sliced red onion in an even layer across the pizza. Use less if you prefer milder onion flavor.

Slide the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbly and slightly browned. Baking time will vary by oven and stone; watch closely.

If desired, during the last 1–2 minutes, brush the crust with a little extra olive oil for added sheen and color.

Remove the pizza from the oven and let rest for 2–3 minutes. Sprinkle the chopped fresh cilantro over the top, then slice into 8 pieces. Serve immediately.