Bbq Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside. If using a grill, preheat to medium-high (about 450°F/230°C). Let pizza dough sit at room temperature for 20–30 minutes if refrigerated. On a lightly floured surface, stretch or roll dough to a 12-inch round (or desired thickness). Transfer dough to a piece of parchment for easy handling.

Brush the dough surface lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon salt evenly around the edge and center; this helps create a golden crust and basic seasoning.

In a small bowl, combine 3 tablespoons barbecue sauce with 1 teaspoon honey (optional). Taste and adjust — you want a slightly loose, spreadable sauce. Reserve about 1 tablespoon for brushing on the finished crust if desired. Spread the remaining sauce evenly over the oiled dough, leaving a 1/2-inch border for the crust.

Season and grill chicken

Pat the 10 oz chicken dry. Rub with 1 teaspoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon smoked paprika. Grill over direct heat for 4–6 minutes per side (internal temperature 165°F/74°C) until cooked through and lightly charred. Alternatively, cook chicken in a skillet over medium-high heat for 6–8 minutes per side. Let rest 5 minutes, then thinly slice or shred.

Toss the sliced/shredded chicken with 1–2 tablespoons of the reserved barbecue sauce so it is coated but not soggy. Set aside.

Thinly slice 1/2 red onion into rings or half-moons. Cut 1 tomato into 1/4-inch slices and pat dry to remove excess moisture.

Evenly distribute the sauced chicken over the barbecue-sauced dough. Scatter the sliced red onion and tomato slices across the pizza.

Sprinkle 3 oz shredded cheddar evenly over the toppings, then add 4 oz shredded mozzarella on top. If you like heat, sprinkle 1/4 teaspoon crushed red pepper flakes.

If using an oven: Slide the parchment and assembled pizza onto the preheated stone or inverted baking sheet. Bake 7–10 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. If using a grill: place pizza (on a pizza stone or directly on oiled grill grates using the parchment for transfer) over indirect heat with lid closed; cook 6–10 minutes until crust is cooked and cheese melted. Watch closely to avoid burning.

During the last 1–2 minutes of cooking, brush the crust edge with a little of the reserved barbecue sauce (optional) for extra flavor and gloss.

Remove pizza from oven or grill and let rest 2–3 minutes. Sprinkle chopped cilantro or parsley on top if using. Slice into 6–8 pieces and serve immediately.