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BBQ Chicken Pizza

Although a little controversial in the hardcore pizza world, BBQ chicken pizza can be SO delicious with the right balance of sweetness from the bbq sauce and juicy smokiness of grilled chicken and bacon.

Prep Time: 9

Cook Time: 30

Servings: pizzas

Ingredients

DOUGH:

400 g warm water, 86F/30C
6 g instant yeast
20 g sugar
20 g olive oil
680 g ap flour OR bread flour, you’re looking for at least 11.7% protein if using all purpose
16 g salt

CHICKEN:

450 g chicken breast filets
10 g salt
2 g black pepper
3 g garlic powder
10 g olive oil
10 g brown sugar
3 g liquid smoke

BBQ SAUCE:

400 g ketchup
75 g worcestershire
60 g apple cider vinegar
40 g hot sauce
5 g garlic powder
5 g onion powder
2 g black pepper
5 g chili powder
150 g molasses
150 g brown sugar
200 g pineapple juice

TOPPINGS:

smoked gruyere, shredded, sub with gouda
full fat aged mozzarella, shredded
10-12 slices thick cut bacon, rendered and cut into large squares
sliced red onion
chopped cilantro
grilled chicken, recipe above
BBQ sauce, recipe above

Metric – US Customary

Instructions

DOUGH:

If you're new to making pizza dough from scratch, I recommend watching my YouTube video linked above to familiarize yourself the dough process and shaping the pizza dough before beginning this recipe.

Mix ingredients in a stand mixer with the dough hook on medium speed for about 3 minutes or until the dough has formed into a mass of dough. At this point, flip out onto a work surface and knead by hand for 4-5 more minutes.
When the dough is no longer sticky and you can pull a piece without it shearing or tearing, it's ready to shape into a round. Roll the dough onto your counter. To build surface tension, cup the side of your hand against the table and gently pull the dough toward you. You’ll see a smooth, tight skin form on top. Place in a bowl, cover, and allow to sit at room temperature for 1 hour.
After the hour, the dough should have risen by 30-50%. At this point, cut the dough into 4 equal (275g) pieces. De-gas each piece with your fingertips then shape them into balls using the same rounding technique as used in the previous step.
Moved the shaped dough balls onto a lightly oiled sheet tray (or into containers with lids. I use these), wrap tightly and refrigerate for 8 hours to several days.
Before you’re ready to make pizza, remove the dough balls from fridge and allow them to come to room temperature before just before shaping.
stretch your dough into a pizza shape and then load onto pizza peel before adding sauce and toppings.

CHICKEN:

Place chicken breasts into a freezer bag and use a heavy bottomed pot or mallet to pound into an even thickness. Add salt, pepper, garlic powder, olive oil, brown sugar, and liquid smoke to the bag. Rub ingredients onto chicken to combine and coat, then marinate in the fridge for 30-40 minutes.
For best results, grill chicken over high heat for 4-5min, flip to side 2 and cook for additional 30 seconds. Cooking in a hot oven or in saute pan will also work.
When done, the internal temperature of the chicken should read 150F/65C.
Once rested, dice chicken into bitesize squares.

BBQ SAUCE:

Add ingredients to a sauce pot and bring to a boil then lower the heat to medium low to reduce sauce by about half (should take about 20 min). Be sure it’s thick!

TO BUILD THE PIZZA:

Again, before you’re ready to make pizza, remove the dough balls from fridge and allow them to come to room temperature before just before shaping.
Stretch the doughs out into a pizza shape, then load onto pizza peel before adding sauce and toppings.
Start with a few spoonfuls of the bbq sauce to create a thin layer
Next add shredded mozzarella and gruyere
12 or so slices of red onion
12-20 pieces of rendered bacon
12-20 pieces of diced grilled chicken.
Stretch pizza dough to 12″/30cm then load into 550F/285C oven onto preheated pizza stone/steel to baked for 5-7 min.
Rotate halfway through cooking if needed.
Top with additional bbq sauce and chopped cilantro.