BBQ Chicken Pizza Recipe

This BBQ Chicken Pizza is even better than restaurant versions, as the dough is deliciously homemade, and the toppings are fresh and flavorful.

Prep Time: 35

Cook Time: 20

Rise Time: 1 20

Total Time: 2 15

Servings:

Thoroughly dry raw chicken tenderloin fillets with paper towels. Lay each piece flat on baking pan and generously sprinkle salt over the top of each piece.
Pour 1/4 cup BBQ sauce mixture over chicken, and mix in well so all parts of chicken are completely coated.
Rearrange fillets in single layer. Bake chicken at 350F for 15-20 min., or until chicken is just cooked but not overcooked; if your chicken pieces are thicker, you may need to bake longer.
Remove from heat and set aside to cool. When cool, dice chicken into bite size pieces.

In large bowl, mix yeast, salt, brown sugar, and oil. Let sit for 10 minutes or until foams.
Mix in 3 cups of flour. Knead in more flour as needed until dough is no longer sticky. Add any desired herbs to dough.
Place dough into well oiled bowl, turn dough in bowl until dough is covered with oil, and cover with a damp cloth.
Let dough rise until doubled, about 1 hour in a warm room - true rising time depends on temperature of your room. After dough is doubled, punch it down, and form tight ball. Let dough relax for 1-2 minutes.
Roll dough out to large circle, flouring your board a bit if needed. Roll up edges so you have a pizza crust about 14 inches in diameter.
Preheat oven to 425F. Place pizza stone to preheat in oven if you are using one. If you have a pizza peel, you can assemble your pizza on pizza peel and slide onto hot pizza stone when ready.

Spread the rest of BBQ sauce mixture over the dough evenly. Place diced chicken and bacon over sauce. Layer red onion slices over chicken. Sprinkle on mozzarella and smoked Gouda. Top with freshly cracked black pepper.
Place pizza on pizza stone. Bake pizza for 15-20 minutes. Remove from heat and sprinkle on chopped basil. Slice and serve while hot.

Optional herbs for herb-infused crust: 1 tsp oregano, 1 tsp basil, 1 tsp garlic powder, 1 tsp onion powder.
Use good-quality olive oil when preparing the dough. It adds flavor and helps the dough to rise beautifully.
Thoroughly dry the chicken tenderloin fillets before seasoning. This helps the salt and BBQ sauce to stick better and also ensures that the chicken cooks evenly.
Love a crispy crust? Dust your pizza stone with cornmeal before placing the dough on it. This simple trick prevents the dough from sticking and gives your crust that perfect crunch.
Honey BBQ Sauce can be made well ahead of time, covered, and chilled until ready to use.
Kitchens are usually warm during the summer, which means much easier rising of the dough. In the winter, let the dough rise in the oven with the oven bulb light on for a tiny boost of warmth.
If needed, you can let your oven warm up on “warm” setting and turn it off, and then put the dough in to rise. Just watch it carefully so it doesn’t over rise. This method is pretty much fail proof for a quick, easy, and guaranteed rise
You can also assemble your pizza on room temp pizza stone; it just won't be as crisp on the bottom - it will help to sprinkle cornmeal over pizza stone and spray with oil before laying your dough on top of it.
If you are baking pizza on a pan, oil pan and let dough rise 20 min. before topping/baking.
You can't go wrong with some Buffalo Chicken Wings and Homemade Mozzarella Sticks alongside this family-favorite pizza!

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Course: Main Course

Cuisine: American

Method: Bake