Smoky BBQ Chicken Pizza

Smokey BBQ Chicken Pizza overhead with wedges and sour cream and chive dip

Print Recipe

5 from 4 votes

This Smoky BBQ Chicken Pizza is the ultimate quick and easy pizza which is BURSTING with flavour!

Prep Time8

Cook Time17

Total Time25

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Cost: £5 / $6.50

Equipment

12"-13" Pizza Tray & Pizza Cutter
Frying Pan & Tongs
Sharp Knife & Chopping Board
Paper Towels
Rolling Pin

Ingredients

Pizza

14oz / 400g Pizza Dough at room temp (see notes)
1/3 cup / 80g Smoky BBQ Sauce
few pinches of Flour, for dusting work surface and pizza tray

Chicken

1 small Chicken Breast (approx 5oz/150g)
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
1/8 - 1/4 tsp Cayenne Pepper (can reduce or leave out if you don't like spice)
hefty pinch of Salt & Black Pepper
drizzle of Olive Oil (just under a tbsp should suffice)

Toppings

3/4 cup / 75g Applewood Smoked Cheddar (or other smoky cheese)
3/4 cup / 75g Low-moisture Mozzarella, shredded (see notes)
1/2 small Red Onion, thinly sliced
1/4 small Red Pepper, thinly sliced
1/4 small Yellow Pepper, thinly sliced
1/4 tsp Dried Oregano
Pickled Jalapeno Slices, to preference (patted dry with paper towels to remove moisture)

Instructions

Preheat oven to 230C/450F (oven must be roasting hot!)
Slice your chicken breast through the centre as if you were going to butterfly it, creating two equal-sized breasts. Coat in the seasoning and oil, then fry over medium-high heat until lightly charred on both sides and cooked through the centre. Place to one side and allow to rest. Slice just before needed.
Dust a work surface with flavour and use a rolling pin to roll the dough to roughly 1/4" thick and around 12" wide. Dust a pinch of flour over a pizza tray (so the pizza doesn't stick) then add the base. Use your fingers to gently stretch out the dough a little if needed.
Spread over BBQ sauce (leave a little gap around the outside), then top with smoked cheddar and mozzarella. Add sliced chicken, peppers, onion, jalapeños and a sprinkle of oregano.
Place in the oven for 12mins or until the cheese is deep golden and bubbly with the crust crispy and lightly browned.

Video

Notes

a) Pizza Dough - You can use my Easy No Yeast Pizza Dough for this recipe. Failing that just use store-bought dough, or a store-bought 12" pizza base. If using dough it needs to be room temp for best results, I generally take it out the fridge around an hour beforehand.

b) Can I use cooked chicken? - You can definitely use pre cooked chicken! I still recommend combining with the seasoning though. Feel free to add a dash of bbq sauce too if it's a little dry. A roughly packed cup of shredded or cubed chicken should suffice.

c) Oven Temp - Be sure to get your oven right up to temperature before adding the pizza. The general rule of thumb with cooking pizzas is the hotter the oven the better! Just keep an eye on things so it doesn't burn.

d) Low-Moisture Mozzarella - I recommend packaged shredded mozzarella, just because it's dry and doesn't add excess moisture. If you've only got fresh mozzarella in brine, just very thinly slice it and thoroughly pat it dry with paper towels.

e) Leftovers - Allow to cool then tightly store in the fridge for 2-3 days. Reheat as you prefer, I usually wrap in foil and reheat in the oven at 350F/180C until hot and bubbly. You can also add to a pan and fry over medium heat for a couple of mins, then add a splash of water to the pan and pop and lid on until the cheese goes gooey. Fail that just pop it in the microwave, or, dare I say, eat it cold!

f) Calories - Based on sharing between two people with no sides.

Nutrition