Barbecue Chicken Pizza
I’ve been researching this one for quite a while and finally got the time to give it a shot. I found only 3 recipes that were interesting, so I pretty much came up with my own taking hints from the 3 I liked.
Base:
1/2 c – barbecue Sauce (I used K.C. Masterpiece Hickory flavor)
1 tsp – Honey
Topping:
2 Boneless Chicken Breast, grilled
1 Red Onion, thinly sliced
1/2 c – Gouda Cheese, grated
1/2 c – mozzarella Cheese, grated
I started by grilling 2 chicken breasts on the grill. The chicken was flavored only lightly with a dry mix of spices. Once the chicken was grilled, I cut it into half-inch cubes and coated it very lightly with barbecue Sauce. I then set the chicken aside.
Next, I stretched the dough ball I had prepared (Bill’s Traditional, prepared about 48 hours previous and stored in refrigerator). It made an 11 inch pie which I perforated with a fork. I coated the pizza bottom and peel with corn meal.
Once the blank was stretched and peeled, I spread the barbecue sauce on liberally (covered the blank so I could not see through it). It turns out this was probably a bit too much sauce. Next time, I will spread a fairly thin layer of sauce. I also drizzled honey on the sauce as some recipes included this step and I love honey.
Next, I spread a base layer of shredded Gouda cheese and shredded mozzarella cheese – enough to cover the sauce edge and lightly cover the pie. This was topped with the chicken pieces and sliced red onions. More cheese mix was sprinkled on top to cover toppings.
I baked the pizza for about 9 minutes at 485 degrees. The result was outstanding! The pizza was quite delicious. There were some large bubbles near the crust edge, so I guess I should have perforated closer to the edge than I did.
The choice of barbecue sauce will make a big difference for this pie. K.C. Masterpiece had a very good smoked flavor. I think using less will really bring out the taste of the Gouda cheese and onions. The only things I might try slightly different are using a bit less sauce and adding fresh celantra as some of the recipes listed. This is a great recipe to have on hand for those times when you are sick of red sauce (which I guess *could* happen to some people). It’s also very simple, fast and hard to screw up.
October 1st, 2007 at 3:53 pm
I made this recipe and it really turned out good. i had to substitute provolone cheese for gouda since i could not find it at our local store. It turned out very yummy and everyone LOVED it! Thanks!
October 13th, 2007 at 10:23 pm
Looks AMAZING!
November 30th, 2007 at 4:39 pm
I always found that straight barbeque sauce or barbeque sauce with honey was too sweet. Mixing in a little wine vinegar fixed the sweetness problem for me.
January 5th, 2008 at 9:22 pm
Hey, your pizza dough looks great.
It is top secret or will you share it?
Thanks,
Polly
March 29th, 2008 at 11:45 pm
A very thin layer of BBQ sauce is a must! BBQ sauce is much stronger in flavor than traditional red sauce. When I make BBQ Chicken Pizza I serve the BBQ sauce on the side for dipping.
August 11th, 2008 at 10:19 am
@Polly, on the menu to the left, click “Bill’s Traditional Crust” under Recipes. Enjoy!
January 7th, 2009 at 8:52 am
A nice, simple recipe and I agree with Polly your crust looks wonderful. I’ll have to check out Bill’s recipe. An addition I’ve made to your recipe is to mix marinara sauce with the BBQ sauce. This adds a little something extra and helps cut down on the sweetness that Madison mentioned. Use a half and half mix of the sauce – and yes, the best pizza uses sauce sparingly just to flavor the crust. Another nice addition is to sprinkle some nice smoked bacon bits over the top. I make mine from bacon slices but Real Bacon Bits will do in a pinch. I’ve seen a recipe adding Granny Smith apple slices but haven’t tried that yet, apples and chicken are a nice combo. Thanks again for your recipe.
July 30th, 2009 at 12:41 pm
It might just be a southern thing, but jalapenos are a must when I make BBQ chicken pizzas.