Bbq Chicken Pizza Recipe
Topped with BBQ sauce, mozzarella, and chicken meat.
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Ingredients
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Dough
Topping & Sauce
Method
Dough
Activate yeast
In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar until dissolved. Sprinkle the active dry yeast over the water, stir once, and let sit 5–10 minutes until foamy.
Mix dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups of the flour and 2 teaspoons salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low (or stir with a wooden spoon) until the dough begins to come together. Add remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms (you may not need all flour).
Knead
Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead with the mixer for 5–6 minutes). If dough is very sticky, add up to 2 tablespoons more flour as needed.
First rise
Lightly oil a large bowl with 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.
Divide and rest
Punch down the dough to release air, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a ball, cover, and let rest 15–20 minutes to relax the gluten before shaping.
Topping & Sauce
Prepare chicken
If your chicken isn't cooked, poach, roast, or pan-cook about 1 lb (roughly 2 cups shredded) seasoned with a pinch of salt, pepper, and 1/2 teaspoon smoked paprika. Let cool slightly and shred or dice. If using pre-cooked chicken, toss with 2 tablespoons of the barbecue sauce and 1/2 teaspoon smoked paprika to coat lightly.
Preheat oven and surface
Place a pizza stone on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a pizza stone, preheat a heavy baking sheet upside down. Lightly dust a pizza peel or the back of a baking sheet with the cornmeal or semolina.
Shape dough
On a lightly floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to the cornmeal-dusted peel or baking sheet. Brush the outer rim lightly with the 1 tablespoon vegetable oil for a golden crust.
Sauce and cheese
Spread about 1/2 cup of barbecue sauce evenly over the dough, leaving the crust edge bare. Sprinkle a layer of about 1 1/2 cups shredded mozzarella over the sauce, reserving the remaining cheese for after the chicken (this helps prevent sogginess).
Add chicken and onion
Distribute the shredded/diced barbecue-coated chicken evenly over the cheese. Scatter the thinly sliced red onion evenly across the pizza. Season lightly with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; sprinkle the remaining 1/2 teaspoon smoked paprika if desired for extra smoky flavor.
Finish cheese
Top with the remaining 1 1/2 cups shredded mozzarella, distributing it evenly so the chicken is covered but not buried.
Bake
Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbly and lightly browned. Baking time will vary by oven and stone; watch closely.