Backyard Bbq Chicken Recipe

Prep oven and dough

Position an oven rack in the lower third of the oven and preheat to 500°F (or highest setting). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or work surface with 1–2 tablespoons of flour. Stretch or roll dough to a 12–14-inch round, leaving a slightly thicker rim for the crust. Transfer shaped dough to the floured peel or a parchment-lined baking sheet.

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote browning and prevent sauce from soaking into the crust.

Season and cook chicken

Trim and thin-slice the chicken breast into 1/4-inch medallions or small strips for quick cooking. Season chicken with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and cook 2–3 minutes per side until cooked through and nicely browned (internal temperature 165°F). Remove from heat and let rest 3 minutes, then roughly chop into bite-sized pieces.

Prepare chipotle corn & onion

If using fresh corn, grill or roast an ear until lightly charred and cut kernels off the cob. If using frozen or canned, drain and pat dry. Toss 3 oz corn with a light dusting (about 1/8 tsp) of smoked paprika and a tiny pinch of salt to give a mild chipotle flavor. Thinly slice 1/2 cup yellow onion into half-moons. If you prefer a milder onion flavor, sauté the onion in the same skillet used for chicken for 2–3 minutes until softened; otherwise use raw for sharpness.

Add cheese and distribute toppings

Spread 3 tablespoons Sweet Baby Ray's BBQ sauce over the dough, leaving the oiled rim bare. Evenly sprinkle 8 oz grated fresh mozzarella over the sauced surface, leaving the rim clear. Distribute the chopped cooked chicken pieces across the pizza, then scatter the chipotle corn and sliced onion evenly on top. Finish with a light sprinkle of the remaining 1/4 teaspoon smoked paprika and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper if desired.

Bake

Transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake at 500°F for 8–12 minutes, rotating once after 5–6 minutes if your oven has hot spots, until the crust is deeply golden and cheese is bubbling and slightly blistered.

Finish & serve

Remove the pizza from the oven and let rest 2 minutes. Drizzle or dot 2 tablespoons smoky ranch over the pizza (or serve on the side for dipping). Scatter 2 tablespoons chopped fresh cilantro across the pizza. Slice into 8 pieces and serve hot.