Description
This BBQ Chicken Pizza recipe combines a homemade, chewy pizza dough with tangy barbecue sauce, tender shredded chicken, and a blend of spicy and mild cheeses. Topped with pickled jalapeños, red onion, and scallions, it delivers a flavorful, crowd-pleasing pizza perfect for any occasion. The pizza is baked on a preheated pizza stone for a crisp crust and bubbly melted cheese.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110 degrees F)
- 2 packets active dry yeast (1/4 ounce each)
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour, spooned and leveled, plus more for work surface
- Olive oil for brushing the baking sheet
Toppings
- 1/2 to 3/4 cup barbecue sauce, plus extra for brushing the dough
- 1 cup shredded pepper jack cheese, divided
- 1/2 cup shredded cheddar jack cheese blend, divided
- 1 cup cooked shredded chicken breast
- 1/4 cup pickled jalapeños
- 1/4 cup diced red onion
- 1 scallion, diced
Instructions
- Prep pan and make dough: Brush a rimmed baking sheet with olive oil. In a large bowl, combine warm water and yeast; let stand until foamy. Whisk in granulated sugar, olive oil, and salt. Add flour and stir until a sticky dough forms.
- Knead and rise dough: Turn the dough onto a floured surface and knead until smooth and elastic. Transfer to the prepared baking sheet, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat oven and shape dough: Preheat oven to 450°F (230°C) with a pizza stone or an inverted baking sheet placed on the lower rack. Gently press and stretch the dough to cover the pan evenly. Let the shaped dough stand for 30 minutes to allow it to relax. Stretch again if needed.
- Prepare crust: Pierce the dough all over with a fork to prevent bubbling during baking.
- Add toppings: Brush the dough surface with barbecue sauce, leaving the edges bare for the crust. Sprinkle half of the shredded pepper jack and cheddar jack cheese blends over the sauce. Evenly distribute the shredded chicken, pickled jalapeños, diced red onion, and diced scallion. Top with the remaining cheese.
- Bake pizza: Transfer the pizza to the preheated pizza stone or inverted baking sheet. Bake for 20 to 25 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Serve: Remove the pizza from the oven and let it cool for 10 minutes before slicing and serving.
Notes
- Using a pizza stone or inverted baking sheet preheated in the oven helps create a crispier crust.
- Letting the dough rest after stretching makes it easier to handle and prevents shrinkage during baking.
- Adjust the amount of barbecue sauce and jalapeños to suit your taste preference for sweetness and spice.
- You can prepare the shredded chicken ahead of time or use leftover cooked chicken for convenience.
- Ensure the water is warm (about 110°F) to properly activate the yeast without killing it.
