Bbq Chicken Recipe

Preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating; if using a baking sheet, lightly oil it.

Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface. Transfer to a piece of parchment paper or an oiled baking sheet. Brush the dough lightly with 1 tablespoon olive oil, focusing on the outer 1/2-inch rim to promote browning.

Spread 1/2 cup BBQ sauce evenly over the dough, leaving the outer crust (about 1/2 inch) uncovered. Use the back of a spoon to create a thin, even layer.

If chicken is not already seasoned/cooked: poach, roast, or grill about 1 small chicken breast (about 6 oz) until internal temperature reaches 165°F (74°C); let cool and shred. If using pre-cooked chicken, toss the 1 cup shredded chicken with 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to season and add a smoky note.

Distribute the seasoned shredded chicken evenly over the BBQ sauce layer.

Combine 1 cup shredded mozzarella and 1/2 cup shredded sharp cheddar and sprinkle evenly over the chicken and sauce, leaving the crust exposed.

Scatter 1/4 cup thinly sliced red onion over the cheese so some pieces will crisp and some will soften in the oven.

Slide the pizza (on the parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden, edges are puffed, and cheese is melted and bubbling. Baking time will vary by oven and thickness of dough.

Remove the pizza from the oven. Let rest 2 minutes, then drizzle about 1 teaspoon extra BBQ sauce over the top in a light zig-zag. Sprinkle 1 tablespoon chopped fresh cilantro and, if desired, 1/4 teaspoon crushed red pepper for heat.

Slice the 12" pizza into 8 slices. One slice (approximate weight 116 g) is the serving portion.