Description
This BBQ Chicken Pizza recipe features a homemade yeast dough topped with tangy barbecue sauce, shredded chicken, a blend of pepper jack and cheddar jack cheeses, and zesty vegetables like pickled jalapeños and red onion. The pizza is baked on a hot stone to achieve a crispy crust with bubbling cheese and vibrant flavors, perfect for a satisfying homemade meal.
Ingredients
Scale
Dough Ingredients
- 1/4 cup olive oil (for brushing the baking sheet)
- 1 1/2 cups warm water (110 degrees F)
- 2 packets active dry yeast (1/4 ounce each)
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour, spooned and leveled, plus more for work surface
Toppings
- 1/2 to 3/4 cup barbecue sauce
- 1 cup shredded pepper jack cheese, divided
- 1/2 cup shredded cheddar jack cheese blend, divided
- 1 cup cooked shredded chicken breast
- 1/4 cup pickled jalapeños
- 1/4 cup diced red onion
- 1 scallion, diced
Instructions
- Prepare the Baking Sheet and Yeast Mixture: Brush a rimmed baking sheet with olive oil to prevent sticking. In a large bowl, combine warm water and yeast and let it stand until the yeast becomes foamy, indicating activation.
- Mix and Knead Dough: Whisk in sugar, extra virgin olive oil, and salt into the yeast mixture. Gradually add flour and stir until a sticky dough forms. Turn the dough onto a floured surface and knead it until it becomes smooth and elastic.
- First Rise: Transfer the kneaded dough to the prepared sheet pan, cover it with plastic wrap, and allow it to rise in a warm spot until it doubles in size, approximately 1 hour.
- Preheat Oven and Shape Dough: Preheat your oven to 450 degrees F (230 degrees C) with a pizza stone or an inverted baking sheet placed on the lower rack to heat thoroughly. Gently press and stretch the dough to cover the pan evenly. Let it stand for 30 minutes for the second rise, then stretch again if needed to fill the pan.
- Dock the Dough: Pierce the dough all over with a fork to prevent air bubbles during baking.
- Add Toppings: Brush the surface of the dough with barbecue sauce, leaving the edges plain for a crust. Evenly distribute half of the pepper jack and cheddar jack cheeses over the sauce, then top with shredded chicken, pickled jalapeños, diced red onion, and scallion. Sprinkle the remaining cheese on top.
- Bake the Pizza: Carefully slide the pizza onto the hot pizza stone and bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Cool and Serve: Remove the pizza from the oven and let it cool for about 10 minutes before slicing into 8 pieces and serving.
Notes
- Ensure the water for the yeast is warm but not hot to properly activate the yeast without killing it.
- Using a pizza stone or an inverted baking sheet preheated in the oven helps achieve a crispier crust.
- Letting the dough rest and rise twice creates a lighter and airier pizza crust.
- Adjust the amount of barbecue sauce according to your taste preference.
- You can substitute cooked chicken breast with rotisserie chicken for convenience.
- For extra heat, add more pickled jalapeños or sprinkle red pepper flakes on top before baking.
