Aug 25 2026
Restaurants›Sandwiches Mozzico - Italian Sandwich Miami Beach›Chicken Bbq Recipe

Chicken Bbq Recipe

Inspired by Sandwiches Mozzico - Italian Sandwich Miami Beach
Time1h 15m
Serves4

mozzarella, chicken, potatoe crocché, BBQ sauce

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Ingredients

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Dough & Base

Sauce & Topping Sauce

Cheese & Topping

Potato Crocché (Potato Croquette)

Chicken Seasoning

Method

Potato Crocché (Potato Croquette)

  1. 1

    Cook and mash potatoes

    Place peeled potato chunks in a pot and cover with cold salted water. Bring to a boil and simmer 12–15 minutes until tender. Drain well and return to the pot. Add butter, milk, 1/2 tsp salt and 1/4 tsp black pepper. Mash until smooth. Let cool 10 minutes.

  2. 2

    Form crocche

    When mash is cool enough to handle, shape into small logs or golf-ball-sized rounds (about 12–16 pieces). For a crisp center, make them compact but not overworked.

  3. 3

    Breading

    Set up dredging station: flour, beaten eggs, breadcrumbs. Lightly dust each crocché in flour, dip into egg, then coat evenly in breadcrumbs. Place on a tray while heating oil.

  4. 4

    Pan-fry

    Pour 1/2 cup vegetable oil into a large skillet over medium heat. When oil shimmers, fry crocché in batches 2–3 minutes per side until golden brown and heated through. Transfer to paper towels to drain. Keep warm.

Chicken

  1. 5

    Prepare chicken

    If using raw chicken breasts or thighs, pat dry and cut into bite-sized pieces. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder.

  2. 6

    Cook chicken

    Heat a skillet over medium-high heat. Add the seasoned chicken and cook 5–8 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and shred or dice finely. If using pre-cooked rotisserie chicken, shred and warm with a splash of BBQ sauce.

  3. 7

    Toss with BBQ

    Place the cooked shredded chicken in a bowl. Add 1/2 cup BBQ sauce and toss to coat evenly. Reserve remaining BBQ sauce for spreading on the pizza base and for serving.

Assemble Pizza (Gionny Style)

  1. 8

    Preheat oven

    Position a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, set to highest temperature (250–275°C).

  2. 9

    Prepare dough

    On a floured surface, stretch or roll the pizza dough into a 12–13 inch (30–33 cm) round. Brush the edge lightly with 1 tbsp olive oil to help browning.

  3. 10

    Sauce the base

    Spread about 1/2 cup of BBQ sauce evenly over the dough, leaving a 3/4-inch border for the crust. If sauce is very thick, thin with 1–2 tbsp hot water to a spreadable consistency.

  4. 11

    Add cheese and chicken

    Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough. Distribute the BBQ-coated chicken over the cheese in an even layer. Scatter thinly sliced red onion if using.

  5. 12

    Add crocche

    Arrange potato crocché pieces on top of the chicken and cheese. For best texture, place crocché toward the center so they stay warm and slightly crisp.

  6. 13

    Finish topping

    Top with the remaining 1/2 cup mozzarella in small handfuls to help hold crocché in place.

  7. 14

    Bake

    Transfer pizza to the preheated stone or baking sheet (use a pizza peel or inverted sheet). Bake 8–12 minutes until crust is blistered and cheese is bubbling and lightly browned.

  8. 15

    Finish and serve

    Remove pizza from oven. Drizzle or dot with remaining BBQ sauce as desired. Sprinkle chopped cilantro or parsley over the top. Slice and serve hot.

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