Smoky BBQ Chicken Pizza
This Smoky BBQ Chicken Pizza is the ultimate quick and easy pizza which is BURSTING with flavour!
Cost: £5 / $6.50
- 10oz / 280g Pizza Dough at room temp (+ dusting of flour as needed)
- 1/3 cup / 80g BBQ Sauce (here I use Jack Daniel’s® Full Flavour Smoky) Plus extra to drizzle (optional)
- 1 small Chicken Breast
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Garlic Powder
- Salt, Black Pepper & Olive Oil
- 1 cup / 100g Applewood Smoked Cheddar (or other smoky cheese) or to measured preference
- 3.5oz / 100g Low-moisture Mozzarella, sliced into rounds (or to measured preference)
- 1/4 small Red Pepper, thinly sliced
- 1/4 small Yellow Pepper, thinly sliced
- 1/4 small Red Onion, thinly sliced
- 1/4 tsp Dried Oregano
- Pickled Jalapeno Slices, to preference
Preheat oven to 230C/450F (oven must be roasting hot!)
Slice your chicken breast as if you were going to butterfly it, creating two equal sized breasts. Coat in your seasoning and fry over high heat in a little olive oil, flipping once when it begins to char. Place to one side and allow to rest. Slice just before needed.
Roll out your pizza dough to around 10-12", using flour to prevent sticking.
Spread over BBQ sauce on each pizza base, leaving a small gap around the edge. Add smoked cheddar, then evenly spread out the rest of your ingredients. Top with oregano.
Place in the oven for 15mins or until a deep golden colour. Drizzle extra BBQ sauce if desired!
a) Pizza Dough - Dough needs to be room temp for best results, I generally take it out the fridge around an hour beforehand.
b) Cooked Chicken - You don't need to cook your chicken all the way through, if there's still a tinge of pink after frying don't panic. You can let it rest to finish off cooking, it'll also completely finish cooking in the oven.
c) Can I use rotisserie chicken? - You can definitely use pre cooked chicken! I still recommend combining with the seasoning though. I tend to fry it off in a little oil for no longer than 1-2mins, just to lock in the flavour. Feel free to add a dash of bbq sauce too if it's a little dry. A roughly packed cup per pizza of shredded chicken should suffice.
d) Oven Temp - Be sure to get your oven right up to temperature before adding the pizza. The general rule of thumb with cooking pizzas is the hotter the oven the better! Just keep an eye on things so it doesn't burn.
e) Low-Moisture Mozzarella - Stay away from the mozzarella in brine, it'll add too much water to the pizza. Try and get the vacuum packed stuff. Failing that just get a bag of ready-shredded mozzarella. Just as long as it's dry.
f) Can I make BBQ Chicken Pizza ahead of time? Yes - just prep until they need to go in the oven, tightly cover and store in the fridge (2-3 days, longer at your discretion), then bring to room temp and cook in the oven. Important to bring back to room temp as pizza dough isn't cooked yet.
g) Calories - Based on sharing between two people with no sides.
Calories: 618kcal | Carbohydrates: 64.31g | Protein: 42.29g | Fat: 20.82g | Saturated Fat: 6.919g | Polyunsaturated Fat: 3.465g | Monounsaturated Fat: 7.073g | Cholesterol: 93mg | Sodium: 1176mg | Potassium: 677mg | Fiber: 4.7g | Sugar: 22.01g | Vitamin A: 3150IU | Vitamin C: 77.6mg | Calcium: 290mg | Iron: 4.9mg