BBQ Chicken Pizza
BBQ chicken pizza swaps tomato sauce for sweet, smoky barbecue sauce. We cook the chicken separately until done, slice it and toss it in sauce so it stays juicy in the oven. Smoked cheese doubles down on the smokiness, while fresh coriander and red onion keep it from tasting too sweet.
- Prep
- 25 min
- Cook
- 30 min
- Rest
- 2 h 30 min
- Total
- 3 h 25 min
- Servings
- 4
- Level
- Medium
- Per serving
- 620 kcal
Ingredients
For the dough
For the topping
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What to use instead
Use 250 g skinless meat from a roast chicken instead of breast — just shred and toss with the sauce.
Makes: 2 pizzas, 30 cm each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
280 °C · top and bottom heat, no fan
With a fan: 260 °C
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Step 1: Make the dough
Stir the yeast into the water, add the flour and mix; leave for 10 minutes. Add the salt and oil and knead for 8 minutes until smooth and soft.
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Step 2: Rise and ball
Cover and leave for 1½ hours. Divide in two, shape into tight balls and leave in oiled, covered containers for another hour.
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Step 3: Heat the stone
Put a pizza stone, steel or upturned heavy tray in the upper third of the oven and heat at maximum (250–280 °C) for at least 45 minutes.
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Step 4: Cook the chicken
Slice the breast horizontally into 2 thinner pieces and rub with the salt and paprika. Fry in the oil over medium-high heat for 3–4 minutes per side until the thickest part reaches 74 °C and the juices run clear. Rest for 5 minutes, slice into thin strips and toss with 2 tbsp barbecue sauce.
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Step 5: Stretch the base
Stretch a ball with your fingertips and over your knuckles to 30 cm, leaving a 2 cm rim, and lay it on a semolina-dusted peel or upturned tray.
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Step 6: Top
Spread half the remaining barbecue sauce thinly over the base, scatter with half of both cheeses, then add half the chicken and onion.
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Step 7: Bake
Slide onto the stone and bake for 8–10 minutes until the rim is golden and the cheese is bubbling and spotted brown. Let the stone reheat for 5 minutes and bake the second pizza.
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Step 8: Finish
Scatter the hot pizza with coriander leaves and slice.
Tips & variations
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Tip
Barbecue sauce is sugary and scorches easily, so spread it thinly and don’t leave the pizza under the grill.
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Swap
Use 250 g skinless meat from a roast chicken instead of breast — just shred and toss with the sauce.
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Variation
Add a few pickled jalapeño slices for heat, or pineapple pieces for a sweet-sour note.
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Storage
Keep leftovers in the fridge for 2 days and reheat in a covered dry frying pan to re-crisp the base.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 620 kcal | 2,480 kcal |
| Protein | 38 g | 152 g |
| Fat | 21 g | 84 g |
| Carbohydrates | 70 g | 280 g |
Approximate values calculated from standard ingredient data.
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