Bbq Chicken Recipe

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you do not have a stone, preheat oven to 475°F (245°C) and use an inverted baking sheet.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 1/4-inch thick). Transfer the rolled dough to a piece of parchment paper or a pizza peel dusted with flour/cornmeal.

Brush the outer 1/2-inch of the dough lightly with olive oil to promote a golden crust.

In a small bowl, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, garlic powder, black pepper and hot sauce (if using). Whisk until smooth and taste; adjust sweetness or acidity (add up to 1 tsp more brown sugar or 1 tsp more vinegar) as desired.

Reserve about 3/4 cup of sauce for the pizza. Keep the remainder for serving or additional basting.

If using raw chicken: slice the chicken breast into thin cutlets or 1/4-inch strips so 1 cup cooked equivalent is achieved. Toss the chicken pieces with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder in a small bowl to evenly coat.

Heat a grill pan or outdoor grill over medium-high heat. Cook chicken strips 3–4 minutes per side (or until internal temperature reaches 165°F / 74°C). Remove from heat and let rest 3 minutes, then chop or shred into bite-sized pieces. Toss chicken with 2–3 tbs of prepared BBQ sauce so the pieces are coated but not drenched.

If using precooked rotisserie chicken: shred enough to measure 1 cup, warm briefly in a saucepan with 2–3 tbs BBQ sauce, then set aside.

Spread an even layer (about 1/2 to 2/3 cup) of the reserved BBQ sauce over the dough, leaving the oiled 1/2-inch rim clear for the crust.

Scatter half of the shredded mozzarella (about 3/4 cup) over the sauced dough. Distribute the BBQ-coated chicken evenly across the pizza. Sprinkle the thinly sliced red onion over the chicken, then top with the remaining mozzarella.

Using a pizza peel or the back of a baking sheet, transfer the pizza on the parchment to the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling. Baking time will vary by oven and stone temperature.

If you prefer a slightly charred finish, finish with a 30–60 second broil, watching carefully so the cheese doesn't burn.

Remove pizza from oven and let rest 2–3 minutes. Drizzle additional BBQ sauce lightly over the top if desired and scatter fresh cilantro leaves for garnish. Slice into 6–8 pieces and serve immediately.