Monday, April 26, 2010

BBQ Chicken Pizza

It's been awhile since I've made pizza, so when I recently made a new batch of dough, I wanted to try some new toppings. The husband and I like to pick up a box of CPK's frozen BBQ chicken pizzas every now and then, so I figured why not try out a home made version?

I used a half wheat, half white flour crust (only because I ran out of whole wheat flour and didn't want to run to the store), spread with a sweet BBQ sauce, and topped with a mix of cheese. This pizza was delicious! And it was a nice break from our usual tomato sauce pizzas. You can see some turkey pepperoni in the picture up there; I didn't feel they really added anything to the flavor (I couldn't even really taste them, actually), so I've omitted them from the ingredients list below. You could certainly experiment and add them to your pizza though.

I can't say that this BBQ pizza is better than CPK's, but it was a good at-home alternative. I even made a few extras to freeze for later!

BBQ Chicken Pizza
Source: A Cooking in Cucamonga originial
Printable Recipe


Olive Oil Pizza Dough (grab a piece about the size of a grapefruit)
1 chicken breast or 2 thighs, grilled and cut into small chunks
2 green onions, thinly sliced
1/4 cup cheddar cheese, shredded
1/2-3/4 cup mozarella cheese, shredded
1/4 cup of your favorite BBQ sauce
cornmeal for dusting


Pre-heat the oven, with a pizza stone on the middle rack, to 525 degrees.

Sprinkle a piece of parchment paper with cornmeal to prevent the dough from sticking. Using your hands, stretch out the pizza dough to your desired size and thickness; the husband and I prefer a thinnner crust.

Note: I've found this dough is easiest to work with if I coat my hands in olive oil first-it prevents the dough from sticking to my skin.

Spread BBQ sauce all over the pizza, leaving about a 1/2" border all around the edge--this will form the crust. Top with both cheeses, the sliced onions, and the chicken.

Bake on the pizza stone (you can leave the pizza on the parchment) for about 8 minutes, or until the cheese is melted, golden and bubbly.

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