BBQ Chicken Pizza
Yield: 1 pizza (12- to 14-inch round), cut into 8 wedges
Serves: 4 as a main or 6 to 8 as a side
Active Time: 20 minutes
Total Time: 1 hour 40 minutes
Bring bold flavor to pizza night with this BBQ Chicken Pizza. Made with chicken, barbecue sauce, red onion, and Galbani® Whole Milk Low-Moisture Block Mozzarella, this recipe combines classic pizza ingredients with the sweet and smoky taste of barbecue. The mozzarella melts into a rich, gooey layer that complements the tangy barbecue sauce and seasoned chicken in every bite. Finished with a drizzle of barbecue sauce and fresh green onions, this crowd-pleasing pizza is perfect for family dinners, game days, and casual gatherings.
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Pizza
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16 ounces pizza dough (store-bought or homemade)
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1 cup cooked chicken, shredded or chopped
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2 tablespoons barbecue sauce, for the chicken
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Cornmeal and/or flour, as needed to prevent the dough from sticking
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½ cup barbecue sauce, for the base
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½ small red onion, sliced thin (about ½ cup)
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16 ounces (1 block) Galbani Whole Milk Low-Moisture Block Mozzarella, shredded (about 4 cups)
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Finishing
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2 tablespoons barbecue sauce, for drizzling
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About 3 green onions, sliced thin
Pull the pizza dough from the fridge and let it sit, covered, at room temperature for 60 minutes.
Turn a large rimmed baking sheet upside down and set it on an upper rack. Preheat the oven to 500°F for at least 30 minutes.
Toss the chicken with 2 tablespoons of barbecue sauce until evenly coated.
Shred the block of mozzarella.
Cut a sheet of parchment to roughly the size of the finished pizza plus an inch, and dust it lightly with cornmeal and/or flour. Set the dough on the parchment and press it out from the center to a 12- to 14-inch round. Leave the outer half inch untouched so it puffs into a rim as it bakes. If the dough resists, cover it loosely, let it rest for 10 minutes, then continue.
Spread the ½ cup of barbecue sauce over the dough, leaving about a half-inch border. Keep the sauce well back from the edge, since sauce near the rim tends to scorch.
Scatter about half of the red onion and half the chicken directly over the sauce.
Scatter the shredded mozzarella evenly across the pizza, out to within a half inch of the rim. Top with the remaining chicken and red onion.
Slide the parchment, with the pizza on it, onto the hot baking sheet. Bake for 15 to 18 minutes, rotating the pan halfway through, until the crust is golden brown and the cheese is melted and bubbling with a few browned spots.
Transfer the pizza to a serving board. Drizzle the remaining 2 tablespoons of barbecue sauce over the top in thin stripes, scatter the scallions, and cut into wedges. Serve right away.
Inverted pan: The upside-down baking sheet works as a baking surface and gives you a
crisp bottom crust without any special equipment.Split toppings: Half the onion and chicken go under the cheese and half on top. The
bottom layer stays tender and saucy, and the top layer picks up color in the oven.Rotate at the halfway mark: Most home ovens run hotter on one side, and turning the
pan once keeps the rim evenly colored.Leftovers: Store leftover wedges in an airtight container in the fridge for up to 3 to 4 days. For the best texture, reheat slices on a sheet pan in a 400°F oven for 5 to 8 minutes,
until the cheese re-melts and the bottom re-crisps.
Related Recipes:
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Pizza
-
16 ounces pizza dough (store-bought or homemade)
-
1 cup cooked chicken, shredded or chopped
-
2 tablespoons barbecue sauce, for the chicken
-
Cornmeal and/or flour, as needed to prevent the dough from sticking
-
½ cup barbecue sauce, for the base
-
½ small red onion, sliced thin (about ½ cup)
-
16 ounces (1 block) Galbani Whole Milk Low-Moisture Block Mozzarella, shredded (about 4 cups)
-
Finishing
-
2 tablespoons barbecue sauce, for drizzling
-
About 3 green onions, sliced thin
Pull the pizza dough from the fridge and let it sit, covered, at room temperature for 60 minutes.
Turn a large rimmed baking sheet upside down and set it on an upper rack. Preheat the oven to 500°F for at least 30 minutes.
Toss the chicken with 2 tablespoons of barbecue sauce until evenly coated.
Shred the block of mozzarella.
Cut a sheet of parchment to roughly the size of the finished pizza plus an inch, and dust it lightly with cornmeal and/or flour. Set the dough on the parchment and press it out from the center to a 12- to 14-inch round. Leave the outer half inch untouched so it puffs into a rim as it bakes. If the dough resists, cover it loosely, let it rest for 10 minutes, then continue.
Spread the ½ cup of barbecue sauce over the dough, leaving about a half-inch border. Keep the sauce well back from the edge, since sauce near the rim tends to scorch.
Scatter about half of the red onion and half the chicken directly over the sauce.
Scatter the shredded mozzarella evenly across the pizza, out to within a half inch of the rim. Top with the remaining chicken and red onion.
Slide the parchment, with the pizza on it, onto the hot baking sheet. Bake for 15 to 18 minutes, rotating the pan halfway through, until the crust is golden brown and the cheese is melted and bubbling with a few browned spots.
Transfer the pizza to a serving board. Drizzle the remaining 2 tablespoons of barbecue sauce over the top in thin stripes, scatter the scallions, and cut into wedges. Serve right away.
Inverted pan: The upside-down baking sheet works as a baking surface and gives you a
crisp bottom crust without any special equipment.Split toppings: Half the onion and chicken go under the cheese and half on top. The
bottom layer stays tender and saucy, and the top layer picks up color in the oven.Rotate at the halfway mark: Most home ovens run hotter on one side, and turning the
pan once keeps the rim evenly colored.Leftovers: Store leftover wedges in an airtight container in the fridge for up to 3 to 4 days. For the best texture, reheat slices on a sheet pan in a 400°F oven for 5 to 8 minutes,
until the cheese re-melts and the bottom re-crisps.