Bbq Pizza Recipe

Preheat oven and prepare surface

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home pizza oven or broiler method, follow manufacturer instructions for highest heat.

Prepare dough

Lightly dust your work surface with 1–2 tbs all-purpose flour. Transfer the pizza dough ball to the work surface. Using your fingers, gently press and stretch the dough from the center outward to a 12" circle, leaving a slightly thicker 1/2"–3/4" rim for the crust. If the dough resists, let it rest 5–10 minutes and continue.

Transfer to peel or sheet

Sprinkle 1 tbs semolina or cornmeal on a pizza peel or an inverted baking sheet (or dust the peel with flour). Lightly brush the stretched dough rim with 1 tbs olive oil to help crisp and brown the crust and prevent sogginess.

Warm and flavor the chicken

In a medium bowl, combine shredded fire-roasted chicken (2 cups) with 2 tbs additional BBQ sauce, 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder. Toss to coat evenly. Heat a small skillet over medium heat, add the coated chicken and warm for 2–3 minutes until heated through and sauce is slightly absorbed. This keeps the chicken moist and flavors melded.

Measure the base sauce

Stir the main BBQ sauce (0.75 cup) so it's smooth and ready to spread. Taste and adjust if you want it sweeter or tangier before building the pizza.

Assemble the pizza

On the stretched dough (on the peel or inverted sheet), spread the 0.75 cup BBQ sauce in an even thin layer leaving a 1/2"–3/4" border for the crust. Sprinkle 2 cups shredded aged mozzarella evenly over the sauced surface, leaving some open spots to allow the sauce flavor to come through. Distribute the warmed BBQ-coated shredded chicken in an even layer over the cheese. Scatter thin slices of red onion (1/2 medium) evenly across the pizza. Add pickled jalapeños (2 tbs) if using for brightness and heat. Finish with a light dusting of 0.25 cup grated Parmesan if using and 1 tsp crushed red pepper flakes to taste.

Bake

Slide the pizza from the peel onto the preheated pizza stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 6 minutes if your oven has hot spots. Bake until the crust is blistered and golden, edges are puffed, and cheese is melted and slightly browned in spots.

Rest and finish

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Sprinkle chopped fresh cilantro (0.25 cup) over the top, squeeze the lime or lemon wedge over the pizza for brightness, and if desired, drizzle a teaspoon or two of additional BBQ sauce for a glossy finish. Slice and serve hot.