I made this Barbeque Chicken Pizza this week. Doesn't it look yummy? It's our new favorite!
I found this knock-off California Pizza
Kitchen recipe for Barbeque Chicken Pizza. With a few tweaks, we have a
KEEPER!!
BARBEQUE
CHICKEN PIZZA
Ingredients
- 1 whole Recipe
For Pizza Crust (see below for a two crust recipe)
- 2 whole
Boneless, Skinless Chicken Breasts
- 1/2 cup Barbecue
Sauce
- Olive Oil, For
Drizzling
- Salt For
Sprinkling
- 16 ounces Fresh Mozzarella Cheese, Sliced Thinly
- 1/2 whole Red
Onion, Cut In Half And Sliced Very Thin
- Sliced green
onions
Preparation Instructions
Preheat
oven to 375 degrees.
Salt
chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce
over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or
until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase
oven temperature to 500 degrees.
Roll/stretch
out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a
little olive oil on the crust, then sprinkle on a little salt.
Spoon
a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly.
Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken, thinly sliced red onion, and sliced green onions.
Sprinkle
again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Serve immediately. Repeat with other crust and other ingredients, or save for
another time.
Recipe: Basic Pizza Crust
Ingredients
- 1 teaspoon
Instant Or Active Dry Yeast
- 1 teaspoon sugar
- 1 1/2 cup Warm
Water
- 4 cups
All-purpose Flour
- 1 teaspoon
Kosher Salt
- 1/3 cup Olive
Oil
Preparation Instructions
Sprinkle
sugar over 1 1/2 cups warm (not lukewarm) water. Sprinkle yeast on top.
Let stand for a few minutes. In a mixer, combine flour and salt. With the
mixer running on low speed (with paddle attachment), drizzle in olive oil until
combined with flour. Next, pour in yeast/water mixture and mix until just
combined, and the dough comes together in a sticky mass.
Coat
a separate mixing bowl with a light drizzle of olive oil, and form the dough
into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with
plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until
you need it.
Note:
it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is
even better.
When
you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2
crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled
ball. You can roll out the pizza with a rolling pin if you’d like, but
sometimes it’s just as easy to throw it around and pull and stretch till it
feels right. And when the crust is nice and thin, lay it on an oiled baking
sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with
your fingers. Very lightly sprinkle some salt on the crust. Preheat oven
to 375 degrees. Top your crust with your toppings of choice. Then bake for 15
to 17 minutes, or until crust is golden brown and toppings are bubbly.
