Barbecue Chicken Pizza

Greetings all, sorry for my relatively sparse postings these last few weeks. My mind has been contemplating many more topics besides what is brewing in the kitchen, but a girl has to eat and I have made some real winners these last few days. 

Todays recipe for Barbecue Chicken Pizza is one of that I have cooked at least half a dozen times. Since I’m constantly looking to try new dishes I rarely make anything more than once and only have a handful of recipes I’ve made twice, but I can’t seem to shake this recipe. The combination of savory barbecue sauce, succulent poultry, and creamy gouda cheese brings joy to my taste buds every time and even a quarter life crisis can be put on hold for such tasty fare.

So with out further ado here is the pizza recipe to end all others, enjoy!

Barbecue Chicken Pizza

Serves 4-6

1 pizza crust (the recipe I use is below, but store bought works well too)

1 bottle barbecue sauce (a honey or brown sugar recipe works best)

3/4 cup mozzarella cheese, shredded

1/2 cup smoked gouda cheese, thinly sliced or shredded  

1 lb. boneless skinless chicken, cubed, cooked, and chilled (prevents overcooking on pizza)

1/3 cup cilantro roughly chopped

1/2 red onion, thinly sliced

Toss cold cooked chicken with barbecue sauce and return to refrigerator. Heat oven to 450 degrees. 

Roll out pizza dough to 1/4 inch thickness and place on top of greased pan or pizza stone. Spread desired amount of barbecue sauce to within 1/4 inch of crust. Top with cheese, chicken, and onion. 

Cook for 11-13 min. until cheese is melted and crust is golden brown. Immediately sprinkle with cilantro and serve. 

Quick and Easy Pizza Crust  

from by Chef Rider

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.