20" Bbq Chicken Pizza Recipe

Prepare oven and dough

Position a pizza stone or an inverted baking sheet in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a conventional baking sheet, preheat oven to 475°F (245°C). Lightly dust a large work surface with 1/4 cup flour. Stretch or roll the prepared pizza dough into a 20" round, maintaining an even 1/4"–1/2" thickness with a slightly thicker rim for the crust. Transfer dough to a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.

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

Cook and shred the chicken

If you don’t already have cooked chicken, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the 1 lb chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Cook the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then shred with two forks into bite-sized pieces.

Toss the shredded chicken with 1/2 cup of the barbecue sauce to coat evenly. Reserve additional BBQ sauce for the base and drizzle (as listed in ingredients).

Spread the sauce

Leave a 1/2" crust edge. Evenly spread 1 cup barbecue sauce over the dough, using the back of a spoon to create a thin, even layer that reaches close to the edge but not onto the oiled rim.

If you want a creamy finish, mix the optional 1/4 cup mayonnaise with 2 tablespoons reserved BBQ sauce to create a tangy drizzle; set aside for finishing.

Assemble the pizza

Sprinkle 3 1/2 cups shredded mozzarella evenly over the sauced dough, leaving the oiled rim exposed. Scatter the BBQ-coated shredded chicken in an even layer across the cheese. Sprinkle the remaining 1/2 cup mozzarella and 1 cup smoked gouda (if using) in areas to create pockets of melty, smoky cheese. Distribute thinly sliced red onion and pickled jalapeño slices evenly over the top.

Bake

Slide the pizza onto the preheated pizza stone or oven rack (or place the baking sheet in the oven). Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 12–16 minutes, until the crust is golden and cheese is bubbling and starting to brown. Rotate the pizza halfway through baking for even color.

Finish and garnish

Remove the pizza from the oven and place on a cutting board. Immediately drizzle the reserved 1/4 cup BBQ sauce over the top in a zigzag pattern. If you prepared the mayo-BBQ drizzle, thin it with 1 teaspoon water if needed and drizzle as well. Sprinkle chopped fresh cilantro over the hot pizza. Optionally brush the crust with the remaining 1/2 tablespoon olive oil for shine and extra flavor. Let rest 3–4 minutes before slicing.