This is a recipe for classic BBQ chicken pizza with tangy BBQ sauce, chicken, and red onion. Gouda cheese gives the homemade pizza the most delicious smoky flavor and cilantro adds a touch of freshness. My pizza dough recipe makes enough for two 12-inch pizzas, so you can freeze half for later. It’s an easy thick-style pizza crust with unbeatable flavor.
Though store-bought crust is convenient, I suggest using homemade pizza dough for the BEST flavor. You could also use these toppings on whole wheat pizza dough instead. The bake time is exactly the same. Homemade pizza crust is
Let’s talk homemade pizza crust. I make this pizza dough every single week and there’s many reasons why I always go back to it:
The Basics: Homemade Barbecue Pizza Sauce
It’s simply the best homemade pizza crust. I useRed Star Platinum in my pizza dough because it produces the best results. The Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. This is awesome if you’re a bread beginner! For this pizza dough, I use only enough yeast to get the job done.
After the pizza dough rises, it’s time to bake! Top the pizza dough with BBQ sauce, cooked chicken, lots of cheese, and red onion.
Pizza is done in about 15 minutes.Once the edges are browned, remove from the oven and top with chopped fresh cilantro. The fresh cilantro on the hot, cheesy pizza knocks every bite out of the park. If cilantro isn’t your thing, no worries! You can leave it off.
Our Favorite Barbecue Chicken Pizza
The flavors and textures in this pizza are incredible! You have the sweet tang from the BBQ sauce, the meaty chicken, the zesty red onion, fresh cilantro, smoky gouda, soft crust, crispy edges, and ultra cheesy mozzarella covering it all.
This is a recipe for delicious BBQ chicken pizza with tangy BBQ sauce, chicken, and red onion. Gouda cheese gives the homemade pizza the most delicious smoky flavor and cilantro adds a fresh touch.
My pizza dough recipe yields about 2 pounds of dough, which is enough for two 12-inch pizzas. Toppings listed below are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time, or make two pizzas by doubling the topping ingredients. Feel free to use 1 lb. store-bought pizza dough instead of homemade.
Bbq Chicken Flatbread Pizza Recipe
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onLet me introduce you to a friend of mine. Meet, Barbecue Chicken Pizza. Fresh from the oven, oozing cheese, and dripping with homemade barbecue sauce… what more is there to say?
This pizza has been on my list of things to make for a long time, now. It all started back when Game of Thrones was in its first season. You see, back then, there was only one person in my group of friends who had HBO. So, every Sunday, we all gathered ’round their television with a pizza and a few beers.I don’t know whose idea it was to order this particular pizza, but all I can say is, thank goodness we did. We dubbed that inaugural pie, “Barbecue Chicken Sex Pizza” (as in, “Better Than”), and it became a Sunday night tradition henceforth.Well, a few things have changed since then. One, I stopped watching Game of Thrones (forgive me, GoT fans), and two, I started making my own pizza.
If you’ve never made pizza from scratch, please don’t be intimidated. It is easy as pie. Pizza pie. It takes a bit more planning ahead than ordering out, but all of the components can be prepped ahead of time — the dough, the sauce, the toppings — and once all is said and done, the assembly and cooking time is comparable to delivery. It’s also a million times cheaper, and can be made exactly the way you like it, with ingredients you know and trust.
Honey Barbecue Chicken Pizza From Brunei
For me, one of the biggest reasons for making this pizza at home was the barbecue sauce. As much as I love the Sweet Baby Ray’s brand that the pizza place uses, it was hard to overlook the fact that the first ingredient is high fructose corn syrup. Delicious, but gross. That alone was plenty of motivation to come up with my own recipe. For all you Sweet Baby Ray’s lovers out there, this stuff is damn close (and dare I say, even better) than the original… and you probably already have all the ingredients on hand to make it.
T-Hubs and I like to play a little game with Neko (the dog), in which we let him sniff two different food items, and then let him choose between them to see which he likes more. For example, we might offer him a milkbone dipped in bacon grease, and a small chunk of cheese. He gets to sniff, we set them down, and then we say “okay, go ahead” and he takes the one he wants, while we pick up the reject.
Just for kicks, I decided to try this with my barbecue sauce. I let him sniff two milkbones — one with Sweet Baby Ray’s on it, and one with my homemade version. I also booped a little of the sauce onto his nose so he could taste them before making his final decision. I set the two bones down, and without a second thought he chose mine. A fluke? I repeated the test, and again, he chose mine.
Bbq Chicken Pizza Story
I’m not gonna lie, this made me exceedingly happy. Who knew I would be getting a chef’s helper when we got a puppy?
(In case that story doesn’t convince you, I also did a blind tasting with T-Hubs. I didn’t boop any on his nose, but he also chose the homemade sauce over the store bought.)
Armed with this superior barbecue sauce, I was finally ready to tackle the pizza. I’ve made pizza from scratch several times before, so I was pretty confident with my crust and technique… the question was, would this one live up to my high expectations? I could hardly wait the eight minutes the pizza was in the oven to find out.
Barbecue Chicken Pizza {made In 20 Minutes!}
The answer to that was of course, yes. In fact, it exceeded them. (Full disclosure, I made two of these pies and they were both gone in a matter of minutes, with not a slice remaining.) Homemade pizza has spoiled me to any other kind. You just can’t beat that level of freshness, and once you’ve made it a few times, you’ll wonder why you never did it sooner.
What’s your favorite type of pizza? I’ve got some extra dough hanging out in my fridge, so let me know in the comments below.
1. In a saucepan over medium heat, combine all ingredients. Let cook for 4-5 minutes, or until thickened to desired consistency. (Keep in mind the sauce will continue to thicken as it cools — if it thickens too much, thin with a little water or more pineapple juice).
Vegan Bbq Caramelized Onion Pizza
2. Taste, and adjust the level of heat if necessary. Let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.
1. In a bowl or glass measuring cup, stir together the warm water, olive oil, honey, and yeast. Set aside for 5-10 minutes, or until the yeast is nice and frothy.
2. In a large bowl, whisk together both of the flours, salt, and garlic powder. Make a well in the middle.
Cowboy Pizza With Barbecue Chicken
3. Pour the yeast mixture into the center of the well, and stir the liquid around with a fork, slowly working in more and more of the flour from the edges of the bowl.
4. Once the flour is mostly incorporated, transfer the dough to a lightly floured surface, dust your hands with a bit of flour, and knead for 8-10 minutes, or until the dough is smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, and turn to coat. Cover loosely with a damp cloth, and set in a warm place for 1-2 hours, or until doubled in size.
Best Bbq Chicken Pizza • A Sweet Pea Chef
6. Gently sink your fist into the dough, pressing out as much air as possible. The dough is ready to use, or can be stored in the fridge for up to a few days, or frozen for future use. If frozen, thaw the dough in the fridge the night before. When ready to use, remove the dough from the fridge, and divide into balls (recipe makes enough for three to four medium pizzas). Again, press as much air out of the dough as possible, then roll / stretch the dough 10-15 minutes prior to baking.
*I grilled my chicken, but feel free to bake, saute, roast, or whatever. You could even use up leftover chicken from another meal, here.
1. Preheat oven to 500 degrees F. If you have a pizza stone, set it on the lower rack of the oven and let it preheat for at least 20-30 minutes before assembling your
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