Bbq Chicken Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round. Transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza peel.

Brush the outer 1/2 inch of the dough lightly with 1 tablespoon olive oil to help the crust brown and crisp.

Sauce application

In a small bowl, stir together 3 tablespoons barbecue sauce and 1 tablespoon mayonnaise if using. Spread the barbecue sauce mixture evenly over the stretched dough, leaving the oiled border for the crust (about 1/2" edge). Use the back of a spoon to create an even layer — do not overload; a thin to moderate layer is best for baking.

Evenly distribute 1 cup shredded smoked Gouda over the sauced dough, then sprinkle 1 cup shredded mozzarella on top. The smoked Gouda provides flavor; the mozzarella provides melt and stretch. Spread to near the edge but avoid spilling onto the crust.

Add smoked chicken and aromatics

Scatter 2 cups shredded smoked chicken evenly across the cheese layer. Distribute 1/4 cup thinly sliced red onion over the pizza for brightness. If you want a little heat, sprinkle 1/2 teaspoon crushed red pepper flakes evenly.

Bake with onions and chicken on top so they warm through and the onions soften slightly while the cheese melts.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if necessary, until the crust is golden and charred in spots and the cheese is fully melted and bubbling. Baking time will vary with oven and stone; watch closely after 7 minutes.

Remove the pizza from the oven. Immediately sprinkle 3 tablespoons thinly sliced scallions and 2 tablespoons chopped cilantro or parsley over the hot pizza so their flavor brightens the finished pie. Season with 1/4 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper to taste.

Let the pizza rest for 2 minutes, then slice into 8 pieces and serve hot. Offer extra barbecue sauce on the side for dipping.