Bbq Chicken Pizza Recipe

Preheat oven and prepare pizza stone or sheet

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or heavy baking sheet inside. If you have a convection setting, use it to get a crisper crust.

Shape the dough

Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer the shaped dough to a piece of parchment paper for easy transfer to the oven.

Brush the outer 1/2-inch edge of the dough with 1 tbs olive oil to help the crust brown and remain tender.

Prepare cream cheese spread

Place the 4 oz softened cream cheese in a bowl. Whisk or beat with 1 tablespoon milk until smooth and spreadable. If you want a tangier note, add 1 tsp BBQ sauce to the cream cheese and mix; otherwise keep it neutral.

Apply sauces to dough

Using the back of a spoon or an offset spatula, spread the cream cheese mixture into a thin layer over the center of the dough, leaving the oiled rim exposed. Spoon 3/4 cup BBQ sauce in dollops over the cream cheese and gently spread it into an even layer, leaving the crust edge clear. The cream cheese forms a slightly creamy base beneath the BBQ.

Prepare chicken

If your grilled chicken is not seasoned, toss the 2 cups shredded grilled chicken with 1/4 tsp salt and 1/8 tsp black pepper and 1-2 tbs of BBQ sauce so it stays moist. Spread the chicken evenly over the sauced dough.

Evenly sprinkle 1.75 cups shredded sharp cheddar across the pizza. If using, add 1/2 cup shredded mozzarella over the top for better melt and stretch.

Distribute the thinly sliced half red onion and the thinly sliced jalapeno evenly across the cheese and chicken. Use fewer jalapeno slices if you prefer less heat.

Bake the pizza

Carefully transfer the pizza (on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 6 minutes, until the crust is golden and cheese is bubbling and lightly browned.

Rest and garnish

Remove the pizza from the oven and let rest 2–3 minutes. Drizzle the extra 2 tbs BBQ sauce over the top in a zigzag if desired. Sprinkle the chopped cilantro and a pinch (1/4 tsp) red pepper flakes if using. Slice and serve hot.