I love me some pizza. Always have. I’m pretty laid back when it comes to pizza toppings; I guess you can say I’m not very particular (with a few extreme exceptions). However, one pizza that never really sparked an interest for me was BBQ chicken. It just seemed like an odd combination. I can be adventurous with toppings but when push comes to shove, I want my mozzarella cheese and marinara style pizza sauce.
But it’s a new year. And I felt like stepping out of my comfort zone. (If BBQ Chicken Pizza is my adventure…then you can only imagine how uncultured my comfort zone is! haha)
So I made it.
…well shut my mouth!
I owe an apology to every BBQ Chicken Pizza that I never gave a chance.
So I thought it would only be fair to pay this recipe forward.
Now y’all, don’t skip out on making the crust! It is the best homemade crust that I’ve ever tasted!
I found it here but will take you through the steps pictorially.
Here’s what you’ll need for the crust:
1 packet of active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water
1 tsp salt
2 tbsp olive oil
3 1/3 cups flour
Ingredients for BBQ Chicken Pizza
2 boneless, skinless chicken breasts. Cooked and Cubed
1 cup of BBQ sauce
2 cups Monterey Jack cheese
1 cup of chopped sweet red onion
chopped cilantro to taste
Let’s get started on the crust!!
Combine the warm water, brown sugar and yeast in a bowl. Let the yeast dissolve for approximately 10 minutes.
Stir in Oil and Salt.
Add 2 1/2 cups of flour.
Mix the flour in.
Next, prepare to turn out the dough on a clean, WELL floured surface.
Knead the dough, adding more flour until it is no longer sticky. I put at least 1 1/2 cups of flour onto the counter and try to knead at least a cup of that into the dough.
Knead it into a big ball.
Next, transfer the dough into a lightly greased bowl.
Cover the bowl with a towel and let it rise for approximately an hour.
While the dough is rising, we will start making our topping ingredients.
Cut up two chicken breasts into big cubes and transfer to a skillet that has a tablespoon or two of olive oil in it.
Cook until their is no visible pink and the juices are running clear.
Y’all know how weird I am with chicken… so after I see there is no pink, I chop up the chicken (in the skillet) to make sure it is cooked thoroughly. I wanted smaller bite size pieces for the pizza anyway… so might as well chop it up in the skillet. 😉
Once the chicken is cooked, take off of the heat and set aside.
Next we will chop up our red onions.
Some people like chunkier slices of onion on their pizza, but I prefer mine chopped finely.
Besides, it just gave me another excuse to use the Slap Chop we got for Christmas. 😉
1 cup of chopped red onions in about 30 seconds… courtesy of the Slap Chop.
Chopped up some cilantro (a few tablespoons worth).
Next I grated 2 cups of Monterey Jack Cheese.
And measured out a cup of BBQ sauce.
Now that all of my toppings are ready to go… let’s check on the dough.
The dough has just about doubled in size… so it is time to give it a good punch. 😉
Punch it down and let it relax for a few minutes before you roll it out.
Transfer the dough back to the floured surface.
And break out the rolling pin.
I have to say… I LOVE my Paula Deen rolling pin. LOVE IT. (Got it at Walmart)
Transfer the dough over to a lightly greased pizza sheet.
Let it rise for another 15 minutes before the toppings.
It would be a good idea to preheat the oven at this point. 425*
Now let’s top!
Chicken, Onions, Cilantro.
Now toss it in the oven! 425* for 15-20 minutes!
Slice it up with a Pizza Slicer.
And you have hot, delicious BBQ pizza!
Easy to make and sure to be a crowd pleaser!