Barbecue Chicken Pizza

Lately I’ve been feeling like I’ve been on cruise control for weeknight dinners. After busy days for all of us, including our three-year-old, the most I can muster for our family meal is pasta. Don’t get me wrong—we absolutely love noodles, but even they get a bit old when you have them more than two times a week.

Pizza is another one of our routine favorites. I usually stick to just plain cheese to keep things simple, but last week I decided to revamp my recipe for barbecue chicken pizza. This time I balanced off the sweetness of the barbecue sauce with tomato sauce, and I mixed mozzarella cheese with smoked Gouda.
Barbecue Chicken Pizza
Barbecue Chicken Pizza

Makes 1-12-inch pizza

For dough
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl and brushing pizza
1-1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt

For chicken
1-8 ounce boneless skinless chicken breast
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon barbecue sauce

For pizza
1/3 cup barbecue sauce
1/3 cup tomato sauce
2 scallions, thinly sliced
1 small red onion, thinly slices into rings
2 ounces shredded mozzarella
1 ounce shredded Gouda
Cornmeal for pizza stone

In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.

In the bowl of a food processor, pulse the flour and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

Preheat the oven to 375 degrees F with a pizza stone inside the oven. Place the chicken on a foil-lined sheet pan and drizzle both sides with olive oil, salt and pepper. Bake for 15 minutes before smearing with 1 tablespoon barbecue sauce. Continue baking the chicken for 10-15 minutes until cooked through. Once the chicken is finished, increase the oven temperature to 450 degrees F. Wait 10 minutes and then thinly slice the chicken breast.

In a small bowl, whisk together the barbecue sauce and tomato sauce.

On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Spread the sauce mixture leaving a 1/2-inch border. Top the pizza with chicken, scallions, red onions and cheese.

Bake the pizza for 12-15 minutes until the cheese is fully melted and bubbling.



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