BBQ Chicken Delight (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon cornmeal
02 -
1/2 batch homemade pizza dough (or 1-pound pre-made dough from the store)
03 -
1 tablespoon olive oil, split into two parts
→ Toppings
04 -
2/3 cup shredded gouda (smoked works great!)
05 -
1 cup cooked chicken, diced or shredded (an 8-ounce chicken breast)
06 -
1/3 cup plus 2 tablespoons BBQ sauce (or any you love)
07 -
1/2 a small red onion, sliced very thinly
08 -
2/3 cup mozzarella, grated
09 -
1 tablespoon freshly chopped cilantro leaves (or use basil instead, if preferred)
# Instructions:
01 -
For homemade dough, follow until step 3 of your recipe. Thaw fully if you’ve got frozen store-bought dough.
02 -
Set oven to 475°F (246°C) and let it heat for 15–20 minutes. Coat a big pan lightly with 1/2 tablespoon of olive oil, then scatter cornmeal across it. Using a pizza stone? Preheat it in the oven.
03 -
Flatten the dough on a floured counter into a round about 12 inches wide and 1/2 inch thick. Add a slight edge along the perimeter. Give it a quick rest under cover to loosen up.
04 -
Poke shallow holes in the dough to keep bubbles at bay. Add olive oil on top, spread the BBQ sauce evenly, toss the chicken in some of the sauce, and pile on the cheeses, onions, and toppings.
05 -
Bake in the oven for about 14–15 minutes, until that crust is golden and beautiful. Add cilantro on top right before serving. Eat while it’s still warm!
# Notes:
01 -
You can freeze slices or the whole cooked pizza for up to three months. Let them thaw in the fridge or on the counter before reheating.
02 -
Warm up leftover slices in a microwave or a 350°F oven. It’ll take about 10 minutes for slices and 15–20 minutes for a whole pizza.
03 -
No smoked gouda? Just sub in more mozzarella. Skipping onions and cilantro won’t hurt the final dish.