BBQ Chicken Pizza
This homemade BBQ Chicken Pizza recipe is a tasty California Pizza Kitchen copycat recipe that is easy to make and tastes just like the original!
Servings 4 people
FOR THE DOUGH:
- ½ cup plus 1 tablespoon warm water at about 110 ̊F
- 1 teaspoon instant yeast
- 1 Tablespoon olive oil
- 1 ½ cups bread flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
FOR THE BBQ CHICKEN PIZZA:
- ½ teaspoon cornmeal
- 1 teaspoon olive oil
- ½ cup barbecue sauce divided
- 8 ounces skinless and boneless chicken tenders
- salt and pepper
- 3 ounces smoked Gouda cheese grated about ⅔ cup
- 3 ounces mozzarella cheese grated, about ⅔ cup
- ½ small red onion thinly sliced
- fresh chopped cilantro for garnish
FOR THE DOUGH:
In a liquid measuring cup, whisk together the water, yeast, and olive oil until the yeast is dissolved.
In a large bowl whisk together the bread flour, sugar, and salt. Create a well and then pour the water and yeast mixture into the well. Stir with a wooden spoon until a lumpy dough forms and most of the flour is absorbed into the dough.
Dump the dough out onto a floured surface, and grease your hands with a little olive oil. Knead the dough for 5 minutes. The dough should be smooth and a little bit sticky.
Drizzle a little bit of olive oil on top of the dough and use your hands to coat the entire dough ball in oil. Transfer the dough ball to an airtight container and let it rise at room temp for 1.5-2 hours, or until it has doubled in size.
STRETCH THE PIZZA DOUGH:
Scatter the cornmeal over a piece of parchment paper. Place the dough ball in the middle of the parchment paper and use your hands to stretch the dough out to a 12-inch round. Brush the edge of the dough with olive oil. Cover the dough lightly with another piece of parchment paper, and let it rise for 30 minutes.
COOK THE CHICKEN:
While the dough rises, place the chicken on a lightly greased baking sheet and season the chicken with salt and pepper. Brush the chicken with 2 tablespoons of barbecue sauce Bake the chicken on the middle rack for about 12-15 minutes, or until the internal temperature of the chicken reaches 165 degrees Cook the chicken slightly and then cut it into small pieces.
FINISH THE PIZZA:
Remove the parchment paper from the top of the dough and brush the remaining barbecue sauce over the dough leaving a ½-inch border.
Sprinkle the Gouda and mozzarella cheese over the barbecue sauce followed by the chicken and red onion.
Use either a pizza peel or an inverted baking sheet to slide the parchment paper with the pizza on it onto the pizza stone in the oven. Bake for 20-25 minutes, or until the crust and cheese are golden. Sprinkle with
Calories: 499kcal | Carbohydrates: 54g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1325mg | Potassium: 430mg | Fiber: 2g | Sugar: 15g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 281mg | Iron: 1mg