It took me a while to cozy up to BBQ chicken pizza. I’ve always been somewhat of a purist when it comes to pizza toppings (i.e. chicken likely doesn’t belong on pizza, barbecue sauce certainly does not, and don’t even get me started on pineapple :). But, I figured if I am okay with topping my pies with blackberries or apricots, I should expand my horizons a bit. Plus, my daughter Lucy absolutely LOVES barbecue chicken pizza. I don’t know where that came from, but whenever we go out for pizza it’s her number one choice.
So one day, when I had a half bottle of sauce left over and some chicken I had roasted the day before, I decided to give it a go. Mind = blown. Not only is this pizza so incredibly easy to assemble, the flavors explode from the crust.
With President’s Day this week, I thought that BBQ chicken pizza, a totally American creation, was a great recipe to feature. I’ve got two great pizza dough recipes on this site, but feel free to buy the dough at your grocery store for extra ease. And one last note on the cheese – using a smoked cheddar here is so good with the barbecue sauce, however it can be tough to find sometimes. You could substitute another type of smoked cheese if you can find it, or use crumbled blue cheese instead. It will have a slightly different outcome, but will still be delicious.
BBQ Chicken Pizza
- 1 11-12 ounce ball of pizza dough store-bought or see my recipe for homemade
- ½ cup barbecue sauce use your favorite - I like Austin’s Own
- 1 cup chicken shredded, from a store-bought rotisserie chicken
- 4 ounces fresh mozzarella torn or cut into pieces
- 4 ounces smoked cheddar cheese shredded (or substitute ½ cup crumbled blue cheese)
- 1 jalapeno sliced, optional if you like heat
- ¼ cup cilantro chopped
- ½ lime
- If you have a pizza stone, place it in the bottom of your oven and preheat the oven to its hottest setting (usually 550 degrees).
- In a small saucepan, place the barbecue sauce and cook over medium heat until reduced by half, about 8-10 minutes. Add the shredded chicken and stir to coat. Taste for seasoning, and add salt and pepper if necessary. Set aside.
- On a floured board, stretch the dough out to a rough 12-inch circle. If using a pizza stone, make sure the board is well floured so that it slides off easily. Otherwise, place the dough on a cookie sheet coated with olive oil.
- Spread the barbecue chicken on the bottom of the pizza, then evenly distribute the shredded cheddar on top. Place the fresh mozzarella evenly around the pizza, and optional jalapenos. Slide onto your baking stone or place the baking sheet in your oven and cook for 8-12 minutes, until the dough is nicely browned and the top is bubbling.
- Remove from the oven and carefully transfer to a cutting board. Sprinkle the cilantro over top and squeeze some lime juice around evenly. Serve immediately.