Loaded BBQ Chicken Pizza
Thick crust, plenty of cheese, loaded toppings, and a generous BBQ sauce drizzle make this pizza totally irresistible. Perfect for when you want a hearty, satisfying, flavor-packed slice at home.
1
pizza
Ingredients
For the Pizza Dough
- 1 package (7 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 cup (240 ml) warm water
- 1 tbsp (15 g) kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 3 cups (375 g) bread flour plus more for dusting
For the Pizza
- cornmeal for sprinkling
- olive oil for brushing
- 1/4 cup (60 ml) BBQ sauce plus more to finish
- 1 3/4 cup (175 g) shredded mozzarella cheese
- 2 cups (280 g) shredded cooked chicken
- 1 (120 g) small green bell pepper thinly sliced
- 1/2 (50 g) small red onion thinly sliced
- 1/2 cup (50 g) shredded pecorino romano cheese
- kosher salt & freshly ground black pepper
- 1 small handful (10 g) cilantro chopped
- 1 (10 g) scallion, white & light green parts thinly sliced
Equipment
- Pizza Stone
- Baking sheet
- Stand Mixer (optional)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and warm water. Let stand 5-10 minutes until the yeast blooms (it will look foamy).
- With the mixer on low, add the salt and olive oil. Start adding the flour slowly, until it has all been incorporated. Turn the mixer up to medium and mix for a few minutes, stopping occasionally to scrape the dough off the hook. If the dough is sticky, add more flour; too crumbly, add more water, always in small amounts. Once the dough gathers around the hook, turn it out onto a floured surface.
- Fold the dough over itself a few times and form into a ball. Place into a large, lightly oiled bowl and turn to coat. Cover with a damp towel or plastic wrap. Set in a warm place to rise until doubled in size, about an hour.
- For the Pizza: While the dough is rising, place a pizza stone in the oven and preheat to 450ºF (230ºC). The longer it preheats, the better.
- On a floured surface, roll or pat out the dough to fit your pizza stone. If using a pizza peel, sprinkle it with cornmeal and place the dough on top. If assembling directly on a hot stone, sprinkle cornmeal directly on the stone and add dough (be sure to prep ingredients ahead and work quickly).
- Brush the outer edge of the dough with olive oil. Spoon enough BBQ sauce on the dough to coat generously, leaving an inch for the crust. Sprinkle with salt. Top with mozzarella, chicken, bell pepper, onion, and pecorino. Sprinkle with more salt and black pepper.
- Transfer the pizza to the oven and bake for 15-20 minutes, until the crust is golden brown, cheese is melted, and toppings are cooked.
- Once out of the oven, top with cilantro, scallion, and an extra drizzle of BBQ sauce. Allow to cool 5 minutes before slicing.
Notes
If you don’t have a pizza stone, a baking sheet works well. Assemble all toppings ahead for a quick and easy workflow.
Nutrition
Calories: 2930kcal | Carbohydrates: 332g | Protein: 175g | Fat: 99g | Saturated Fat: 45g | Cholesterol: 355mg | Sodium: 6210mg | Potassium: 2700mg | Fiber: 17g | Sugar: 28g | Vitamin A: 1980IU | Vitamin C: 150mg | Calcium: 1550mg | Iron: 19mg