Given the choice, I am always going to pick savory over sweet. Every time. Recently though, while trying to decide what to have for dinner I decided that I wanted sweet AND savory. Enter BBQ Chicken Pizza. Every restaurant has some version of this pizza, and sure you can certainly go out and buy this kind of pizza (or even order it for delivery). But I’m here to tell you how easy it is to make-without leaving your home! So easy you should try it tonight! And even my kids will tell you, there is nothing better than homemade pizza.
I am all for using homemade pizza dough for this BBQ Chicken Pizza. I personally believe that there is nothing better than homemade dough, even it takes a little longer. If you have a stand mixer, it is as easy as dumping a few ingredients into the bowl and turning the machine on! The ingredients are simple, and if you keep a jar of yeast in your refrigerator, likely all of the ingredients are ones you already have on hand. Of course no one is going to judge if you run to Trader Joes and pick up a bag of their premade pizza dough, but if you double the recipe when you make your homemade dough, you can always have some dough in your freezer! (see notes at the very bottom of this post)
The chicken for this BBQ Chicken Pizza is also very easy to make. I use 2 breasts, marinated in a small amount of BBQ sauced sautéed in a pan on my stove. You could also use shredded rotisserie chicken breast if you were short on time, as I’m sure it would be delicious as well. Round this off with a tangy BBQ sauce, a few red onions, some shredded mozzarella and asiago cheeses, and some fresh basil from the garden and this pizza is a huge hit!
- ¾ cup warm water
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 Tablespoons olive oil, divided + additional olive oil for oiling the bowl
- 2 cups all purpose flour, + additional flour for flouring your work surface
- 2 boneless, skinless chicken breasts
- ½ cup + 3 Tablespoons BBQ sauce, divided
- 1 teaspoon cornmeal
- ¼ cup red onion, thinly sliced
- ½ cup shredded mozzarella cheese
- ¼ cup shredded asiago cheese
- ¼ cup fresh basil, sliced into thin ribbons
- Add yeast to warm water, allow to sit until foamy, approximately 10 minutes.
- Add salt, sugar and 3 Tablespoons of olive oil to foamy yeast mixture.
- Place 2 cups of flour into the bowl of a stand mixer, fitted with a dough hook.
- Turn mixer on low and slowly add yeast/olive oil mixture with mixer running.
- Mix until dough forms a ball around the dough hook.
- Remove to lightly floured surface and knead for 5 minutes.
- Place in lightly oiled bowl and cover with a clean kitchen towel.
- Place bowl in a warm, draft-free area to rise.
- Dough is ready when it has doubled in size, approximately one hour.
- While dough is rising, add chicken breasts and 2 Tablespoons BBQ sauce to a resealable bag.
- Allow to marinate in refrigerator for at least 5 minutes, although longer is fine.
- Heat 1 Tablespoon olive oil in skillet.
- Saute chicken for 3 minutes on each side, until cooked through.
- Remove to cutting board and allow to rest for 5 minutes, before thinly slicing.
- Preheat oven to 450ºF.
- Sprinkle pizza stone or stone baking pan with cornmeal.
- Roll dough out with a dough roller or rolling pin to fit stone or baking pan.
- Spread ½ cup of BBQ sauce over dough.
- Arrange sliced chicken over sauce.
- Sprinkle sliced onions, shredded mozzarella cheese, and shredded asiago cheese over pizza.
- Cook pizza until cheese has melted and dough is golden brown around the edges, approximately 10=12 minutes.
- Sprinkle fresh basil ribbons over pizza.
- Cut and serve!
(Note: if you are going to make extra dough, freeze your excess dough after it has risen. Thaw overnight in the refrigerator and then allow to come to room temperature before rolling out to make your pizza crust. Dough can also be made a day ahead of time and kept in the refrigerator in a sealed container)