Description

This BBQ Chicken Pizza recipe features a homemade yeast dough topped with tangy barbecue sauce, shredded chicken, pickled jalapeños, red onions, scallions, and a blend of pepper jack and cheddar jack cheeses. Baked on a hot pizza stone for a perfect golden crust, this pizza delivers a delightful balance of smoky, spicy, and cheesy flavors in an easy-to-make, crowd-pleasing dish.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm water (110 degrees F)
2 packets active dry yeast (1/4 ounce each)
2 teaspoons granulated sugar
1/4 cup extra virgin olive oil
1 teaspoon salt
4 cups all-purpose flour, spooned and leveled, plus more for work surface
1/4 cup olive oil (for brushing the pan)

Toppings

1/2 to 3/4 cup barbecue sauce
1 cup shredded pepper jack cheese, divided
1/2 cup shredded cheddar jack cheese blend, divided
1 cup cooked shredded chicken breast
1/4 cup pickled jalapeños
1/4 cup diced red onion
1 scallion, diced

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Instructions

Prep pan and dough: Brush a rimmed baking sheet with olive oil. In a large bowl, combine warm water and yeast; let stand until foamy. Whisk in sugar, extra virgin olive oil, and salt. Add flour and stir until a sticky dough forms.
Knead and rise: Turn the dough onto a floured surface and knead until smooth and elastic. Transfer the dough to the prepared sheet pan, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
Preheat and shape: Preheat oven to 450 degrees F (230 degrees C) with a pizza stone or inverted baking sheet placed on the lower rack. Gently press and stretch the dough to cover the baking sheet. Allow it to rest and stand for 30 minutes, then stretch it again if needed to maintain an even shape.
Prepare crust: Pierce the dough all over with a fork to prevent bubbles forming during baking.
Add toppings: Brush the dough with barbecue sauce, leaving the edges bare for a crust. Sprinkle half of the shredded pepper jack and cheddar jack cheeses evenly over the sauce. Top with shredded chicken, pickled jalapeños, diced red onion, and diced scallion. Finish by sprinkling the remaining cheese on top.
Bake: Place the pizza thoroughly on the hot pizza stone or inverted baking sheet in the oven. Bake for 20 to 25 minutes or until the crust is golden brown and the cheese is bubbly and melted.
Serve: Remove the pizza from the oven and let it cool for 10 minutes before slicing to serve. This resting time allows the cheese and toppings to set slightly for easier slicing and eating.

Notes

Make sure the water is warm, not hot, to properly activate the yeast without killing it.
Using a pizza stone or inverted baking sheet preheated in the oven helps create a crisp crust.
Adjust the amount of barbecue sauce according to your taste preference; start with less if you prefer less sauce.
Letting the dough rest after shaping helps improve texture and elasticity.
Use cooked shredded chicken breast, which can be prepared ahead to save time.
If pickled jalapeños are unavailable, substitute with fresh jalapeños or omit for less heat.