Homemade BBQ Chicken Pizza
Rated 5.0 stars by 1 users
Cuisine
American
Servings
4
Prep Time
60 minutes
Cook Time
15 minutes
Calories
350
Ingredients
- 1 (1/2-pound) package active dry yeast
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1 teaspoon sugar
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1 1/2 cups warm water (105°F to 115°F)
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3 tablespoons olive oil
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4 cups all-purpose flour
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2 teaspoons salt
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1/2 cup ketchup
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1/4 cup apple cider vinegar
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1/4 cup brown sugar
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2 tablespoons Worcestershire sauce
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1 tablespoon Dijon mustard
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1 tablespoon paprika
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon cayenne pepper (optional)
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1 (10-ounce) package frozen cooked shredded chicken, thawed and drained
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1 cup grated mozzarella cheese
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1/2 cup sliced red onion
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Chopped fresh cilantro for garnish (optional)
Directions
In a large mixing bowl, combine the active dry yeast and granulated sugar. Pour in the warm water (between 105°F and 115°F) and gently stir the mixture. Allow it to sit for 5-10 minutes, until the yeast becomes foamy and activated, indicating that it is alive and ready to leaven the dough.
To the activated yeast mixture, add the olive oil, all-purpose flour, and salt. Use a wooden spoon to stir the ingredients together until a shaggy dough forms, ensuring that all the flour is incorporated.
Turn the dough out onto a lightly floured work surface and knead it for 5-7 minutes, until it becomes smooth, elastic, and passes the "windowpane test" (when a small piece of dough is stretched, it should form a thin, translucent membrane without tearing).
Place the kneaded dough in a lightly oiled large bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free location for approximately 1 hour, or until the dough has doubled in size.
In a medium-sized saucepan, combine all the BBQ sauce ingredients: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Taste the sauce and adjust the seasonings as needed.
Remove the BBQ sauce from the heat and let it cool completely before using it on the pizza.
Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven to preheat as well.
Divide the risen pizza dough in half. On a lightly floured surface, use your hands or a rolling pin to roll out one half of the dough into a 12-inch circle.
If using a pizza stone, carefully transfer the rolled-out dough onto the preheated stone. If using a baking sheet, lightly grease the sheet and transfer the dough onto it.
Spread about 1/3 cup of the cooled BBQ sauce evenly over the pizza dough, leaving a 1-inch border around the edge.
Sprinkle the shredded chicken evenly over the BBQ sauce. Top the pizza with the shredded mozzarella cheese and sliced red onion.
Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
Slice the pizza and serve it warm, enjoying the delicious combination of the homemade BBQ sauce, tender chicken, melted cheese, and savory onion on the crispy crust.
