You can’t go wrong with this tried-and-true combination of BBQ sauce, chicken, and red onion over a pizza crust. The handmade pizza is taken to a new level of smokiness thanks to the Gouda cheese, and it gains a pleasant brightness from adding cilantro. Two 12-inch pizzas’ worth of dough is all it takes to create my pizza recipe, so feel free to split the dough in half and store half in the freezer. This simple yet delicious pizza dough is perfect for a crowd.
Making your pizza dough isn’t hard, and while the store-bought crust is handy, handmade is better. All-whole wheat pizza crust would be great with these toppings, too. The baking time is still the same. Making your pizza dough is considerably simpler than you may imagine.
To Make Pizza Crust From Scratch
First, let’s discuss the pizza base. This pizza dough is the one I use every week, and there are several reasons for that:
- First-time bakers can go right with this recipe.
- There are just 6 basic components.
- It’s rather passive on your part.
- The borders were crisp, and the inside was fluffy.
- Extremely tasty.
This is the finest pizza crust you can make at home. Red Star Platinum is the only yeast I use in my pizza dough. Using the Platinum line is a breeze because of the brand’s well-thought-out mix, which provides for stronger dough and easier yeast manipulation. This is a great resource if you’re starting with baking bread. Because of this, I just put in the minimum yeast required for this pizza dough.
Method for Making BBQ Chicken Pizza
Soon as the pizza dough has risen, it must be baked. BBQ sauce, grilled chicken, plenty of mozzarellas, and chopped red onion should be spread over the pizza crust.
- My spouse doesn’t like it when there’s a lot of BBQ sauce on his meat, but I like it a little on every mouthful. About one-third of a cup of BBQ sauce is the sweet spot. If you want a lot of sauce, go ahead and add more.
- To prepare the chicken, you will need one cup of finely chopped cooked chicken. Pre-cooked chicken is readily available, as is rotisserie chicken. Shred it and sprinkle it on top of the pizza. You may order a BBQ chicken pizza, or you can make your chicken. You only need one boneless, skinless chicken breast. Use whatever you like, but before adding it to the pizza, toss the cooked chicken in some BBQ sauce to keep it from drying.
- Cheese: Let’s utilise TWO kinds of cheese for maximum taste. Mozzarella cheese for that authentic pizza taste and smoked gouda for a rich, smokey undertone. The smokiness of the gouda cheese goes well with the barbecue sauce’s sweetness and the cilantro’s brightness. Don’t bother with the gouda if you don’t want to, but feel free to use mozzarella instead.
- Red Onion: The sharpness of fresh red onion makes everything better. Have an aversion to onions? Please don’t use it.
In about 15 minutes, your pizza will be ready. Remove from oven when edges are browned and sprinkle with fresh cilantro. Every mouthful of the piping hot, delicious pizza is elevated to new heights by adding fresh cilantro. No worries if cilantro isn’t your thing. Just don’t bother with it.
This pizza has wonderful tastes and textures. Sweet and tangy barbecue sauce, juicy chicken, red onion, fresh cilantro, smokey gouda, a soft dough, crispy edges, and a blanket of ultra-cheesy mozzarella—what that’s this pizza has going for it.
Skip ordering in tonight; you’re making dinner.
The slight sharpness of the onion complements the BBQ sauce, chicken, and red onion on this pizza. The smokiness of the Gouda cheese and the brightness of the cilantro make this handmade pizza irresistible. A batch of pizza dough from my recipe makes around 2 pounds, which is enough for two 12-inch pies. The quantity of each topping specified below is sufficient to top one 12-inch pizza. If you have leftover pizza dough, you can either freeze it for later use or create two pizzas by increasing the toppings by 50%. A prepared pizza crust weighing 1 pound is an acceptable substitute for handmade dough.
- Pizza dough prepared from scratch using 1/2 of a recipe (or 1 lb. store-bought pizza dough)
- Olive oil equivalent to 1 tablespoon (15 ml), split.
- Cornmeal, 1 Tablespoon (about 8 grammes)
- Add your preferred BBQ sauce, 1/3 cup plus 2 tablespoons.
- The equivalent of one cup of cooked chicken, diced or shredded (about one 8-ounce breast)
- 1/3 cup of shredded mozzarella cheese
- Shredded smoked gouda, about a third of a cup
- Half of a tiny red onion cut thinly
- Fresh cilantro, chopped (optional)
- Pizza Crust: Make the dough to Step 3. Thaw frozen pizza dough from the supermarket before using it.
- Have a 475F (246C) oven ready. After it’s been shaped, let it heat for at least 15–20 minutes. Put your pizza stone in the oven with the rest of the baking utensils to heat up. Use a half tablespoon of olive oil to lightly coat a large baking sheet or pizza pan. Cornmeal, when sprinkled gently, offers the crust a satisfying crunch and a delicious taste.
- Form the dough by punching it down to remove air bubbles once the homemade dough is ready. Cut the dough in half, and store half in the freezer for later use (freezing instructions may be found in the pizza dough recipe). Gently flatten the dough into a disc on a lightly greased work surface using floured hands or a rolling pin. Arrange the disc on the pan and stretch and flatten it into a 12-inch circle, approximately 1/2 an inch thick, using lightly floured hands. Stop what you’re doing, cover the dough carefully, and let it rest for 5-10 minutes if it starts shrinking back as you stretch it. After rolling the dough into a 12-inch circle, bring the outer edge up to form a lip. All I do to make the rim is squeeze the corners together. Pizza dough should be placed on a cornmeal-dusted baker’s peel or pizza stone. The dough may rest for a few minutes if you cover it with plastic wrap or a clean kitchen towel while you prepare the pizza toppings.
- Put the pizza’s toppings on and bake it; to avoid bubbling, make indentations in the dough with your fingers before placing the pizza in the oven. Coat the dough with the remaining olive oil. Spread a quarter cup of barbecue sauce on the dough. Cover the cooked chicken all over the pizza and toss with the leftover BBQ sauce. Mix in the cheese and the red onion.
- Prepare the crust by baking it for 14–15 minutes. Take it out of the oven and top it with cilantro.
- When serving, cut the pizza while it’s still hot. Pizza may be stored in the fridge for up to a week if it is well-covered and refrigerated. How to freeze and reheat is included.
- Please go to your favourite homemade pizza dough recipe to learn how to freeze the pizza dough. After pizza or pizza slices have cooled, they can be frozen. Put the pieces in a freezer bag or container after being securely covered in plastic wrap. The maximum amount of time that something can be frozen is three months. You may let it thaw at room temperature or in the fridge.
- To reheat cold pizza, either nuke it for a few minutes in the microwave or place it on a baking sheet or pizza pan coated with aluminium foil and bake at 350 degrees Fahrenheit (204 degrees Celsius) until heated through. (About 10 minutes for slices and around 15 to 20 minutes for full pizzas.)
- Affiliate links to specialised equipment used: pizza pan, pastry brush, and pizza cutter
- Pizza Crust Made With Whole Wheat Flour: If you want, you can use the pizza crust recipe I developed using whole wheat flour. You may create 2 pizzas with the remaining dough or freeze the leftover dough according to the instructions.
- If you do not have smoked gouda on hand, you may substitute the same quantity of shredded mozzarella. If you don’t like onion or cilantro, feel free to leave them out.
- The California Pizza Kitchen BBQ Chicken Pizza served there served as the inspiration for this dish.
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