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    BBQ Chicken Pizza from KW’s Kitchen



    • 1/2 cup Lukewarm Water
    • 1 package Active Dry Yeast
    • 4 cups Organic Bread Flour divided
    • 3/4 cup Cold Water
    • 2 tablespoons Extra Virgin Olive Oil plus extra for greasing large bowl
    • 1 teaspoon Sugar
    • 2 teaspoons Salt

    BBQ Chicken Pizza:

    • 1 boneless and skinless Chicken Breast
    • 3/4 cup BBQ Sauce divided
    • 1 teaspoon Sea Salt divided
    • 6-8 ounces Mozzarella Cheese thinly sliced
    • ½ of a Red Onion sliced thinly
    • A pinch of cracked Black Pepper
    • ¼ cup Cilantro leaves chopped
    • ¼ teaspoon Red Chili Flakes Optional
    • ¼ cup shredded Parmesan Cheese Optional
    Homemade Barbecue Chicken Pizza


    For the Dough:

    • In a large mixing bowl, add lukewarm water, yeast, and 1/2 cup bread flour. Whisk to combine well and let sit for 30 min.
    • Add cold water and olive oil. Whisk to combine.
    • Whisk in sugar and salt.
    • Add in the remainder of flour and mix first with a spatula and then with hands to form a dough ball.
    • Knead the dough on a clean and lightly floured surface (or even right in the mixing bowl) for a few minutes to make sure everything is well incorporated.
    • Lightly oil the mixing bowl and place dough ball inside. Cover with plastic wrap and keep in a warm spot for at least 1 hour to rise. You can definitely do this the night before with great results–just store in the fridge after an hour or two of letting it rise first.

    For the BBQ Chicken Pizza:

    • Preheat oven to 375º F (190º C).
    • Place chicken onto an ovenproof dish.
    • Pour ¼ cup BBQ sauce right over the chicken, slather it all around and add ½ teaspoon salt.
    • Bake for 20 minutes or until chicken is done.
    • After it comes out of the oven, let cool for a few minutes before slicing it into thin bite-sized pieces.
    • Place pizza stone (or an upside-down baking tray) into the oven and increase oven temperature to 500º F (260º C)—or 550º F (287º C) if your oven goes that high. Let it preheat for 30 minutes before putting in the pizza.
    • Use half the dough for one pizza. Keep the other half covered and store that one for later in the fridge.
    • Use fingers or rolling pin to form a thin crust on a lightly cornmealed surface or on parchment paper.
    • Place the crust onto a pizza peel or the backside of a cookie tray (that is either topped with parchment paper or lightly dusted with cornmeal).
    • Add ½ cup BBQ sauce onto crust and spread it around (leaving the edges clean).
    • Add cheese (again, avoid edges of crust), chicken, and red onion.
    • Sprinkle with ½ teaspoon salt and a pinch of cracked black pepper.
    • Carefully slide pizza around on the tray/peel to test its ability to easily slide onto the pizza stone/tray. If you’re not using parchment paper, you may need to add more cornmeal to the bottom of the crust to keep from sticking.
    • Slide the pizza (along with the parchment paper if using it) right onto pizza stone. Parchment paper will turn a bit darker but won’t burn. Do not worry.
    • Allow pizza to bake for 10 minutes or until cheese is bubbly and crust is crisped up and golden brown.
    • Remove from oven and add chopped cilantro.
    • Top with some parmesan cheese and red chili flakes, slice into squares, and enjoy!

    Happy Eating! ~Jasper Owens

    Tried this recipe? Mention @jasperkwelite 

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