Description
This delicious BBQ Chicken Pizza combines a homemade yeast dough crust with tangy barbecue sauce, shredded chicken, and a blend of pepper jack and cheddar jack cheeses. Topped with pickled jalapeños, red onion, and scallions, this pizza offers a perfect balance of smoky, spicy, and savory flavors baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 1/4 cup olive oil (for brushing pan)
- 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
Pizza 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. In a large bowl, combine warm water and yeast; let stand until foamy to activate the yeast. Then whisk in sugar, extra virgin olive oil, and salt.
- Make the dough: Gradually add the flour to the yeast mixture and stir until a sticky dough forms. Turn the dough onto a floured surface and knead until smooth and elastic.
- First rise: Transfer the dough to the prepared baking sheet, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven: Set your oven to 450°F (230°C) and place a pizza stone or an inverted baking sheet on the lower rack to heat up thoroughly.
- Shape the dough: Gently press and stretch the dough with your hands to cover the pan evenly. Let it rest for 30 minutes to relax the gluten and stretch again if necessary.
- Dock the dough: Pierce the dough all over with a fork to prevent bubbles during baking.
- Add toppings: Brush the dough with barbecue sauce, leaving the edges bare. Evenly distribute half of the shredded pepper jack and cheddar jack cheeses, then add shredded chicken, pickled jalapeños, diced red onion, and scallion. Finish by sprinkling the remaining cheese on top.
- Bake the pizza: Place the pizza on the hot pizza stone or inverted baking sheet in the oven. Bake for 20–25 minutes until the crust is golden brown and the cheese is bubbly and melted.
- Cool and serve: Let the pizza cool for 10 minutes to set before slicing into 8 slices and serving.
Notes
- Ensure the water temperature is about 110°F to properly activate the yeast without killing it.
- Kneading the dough well is important for gluten development, resulting in a chewy yet crisp crust.
- Letting the dough rest after shaping helps with easier stretching and better texture.
- Use a preheated pizza stone or inverted baking sheet for a crispier crust.
- Allow pizza to cool before slicing to prevent toppings from sliding off.
