Description
This BBQ Chicken Pizza recipe features a homemade yeast dough topped with tangy barbecue sauce, shredded chicken, spicy pickled jalapeños, and a blend of pepper jack and cheddar jack cheeses. Baked to golden perfection on a hot pizza stone, it’s a delicious and crowd-pleasing pizza perfect for any occasion.
Ingredients
Scale
Dough
- 1/4 cup olive oil (for pan)
- 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
Toppings
- 1/2 to 3/4 cup barbecue sauce
- 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 dough: Brush a rimmed baking sheet with olive oil. In a large bowl, combine the warm water and active dry yeast; let it stand until the mixture becomes foamy, indicating the yeast is activated. Whisk in granulated sugar, extra virgin olive oil, and salt. Add the flour and stir until you form a sticky dough.
- Knead and rise: Turn the dough onto a floured surface and knead it until smooth and elastic, about 8-10 minutes. Transfer the dough to the prepared baking sheet, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Preheat and shape: Preheat the oven to 450 degrees F (230 degrees C) and place a pizza stone or an inverted baking sheet on the lower rack to heat. Gently press and stretch the risen dough to evenly cover the baking pan. Allow it to rest and stand for 30 minutes, then stretch it again if necessary to achieve the desired size.
- Prepare crust: Use a fork to pierce the dough all over. This will help prevent bubbles during baking and ensure an even cook.
- Add toppings: Brush the dough generously with barbecue sauce, leaving the edges plain for a crust. Sprinkle half of the shredded pepper jack and cheddar jack cheeses on top. Evenly distribute the cooked shredded chicken, pickled jalapeños, diced red onion, and diced scallion over the cheese. Finish by sprinkling the remaining cheese evenly on top.
- Bake: Carefully transfer the pizza to the preheated pizza stone and bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Serve: Remove the pizza from the oven and let it cool for 10 minutes to set the toppings before slicing and serving.
Notes
- Make sure the water is not too hot to avoid killing the yeast; ideally 110 degrees F.
- Letting the dough rest after shaping helps achieve a better crust texture.
- Using a pizza stone ensures even heat and a crisp crust.
- Adjust the amount of barbecue sauce to your taste preference.
- Can substitute chicken breast with rotisserie chicken for convenience.
- Add more veggies or swap jalapeños for mild peppers if you prefer less heat.
