Whoever invented barbeque sauce on pizza – thank you! I make this wood-fired oven style pie using a pizza stone & wooden peel but if you don’t have them, you can make the same recipe on a regular pizza pan. It’s a great way to use leftover chicken but I usually just cook a chicken breast and shred it using 2 forks. - Jenny Jones
- 1 1/2 cups bread flour or all purpose flour
- 3/4 teaspoon instant yeast (I use Fleischmann’s Rapid Rise)
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- 2/3 cup warm water (about 120° F)
- 1 Tablespoon olive oil
- 1/2 cup + 2 Tablespoons barbeque sauce (divided)
- 4-5 ounces part-skim mozzarella cheese, shredded by hand
- 1 cooked chicken breast, shredded or sliced
- about 10 rings of sliced red onion, patted dry
- Combine the flour, yeast, sugar & salt in a mixing bowl.
- Add the water followed by oil, mixing until dough forms a mass.
- Knead until dough is smooth and elastic (2 min. with the mixer or 100 turns by hand).
- Cover and let rest at least 10 minutes or up to an hour.
- Place cold pizza stone in cold oven and preheat to the highest setting (mine is 500° F) It can take 45 minutes to one hour to reach your highest temperature.
- Line paddle with parchment paper or sprinkle w/ cornmeal. Set aside.
- Combine chicken with 2 tablespoons barbeque sauce and set aside.
- On a floured surface, roll or press dough into a circle. Stretch it into a 12-inch circle.
- Place dough on paddle. Add sauce, cheese, chicken, and onion.
- Slide onto hot stone and bake for about 10 minutes. At about 7 minutes, remove the parchment paper and use the paddle to turn the pizza if needed. After that check it every minute.
Notes: For more on this recipe in my blog click here.