Smoky BBQ Chicken (Print Version)
# Ingredients:
→ Base
01 -
1 Tablespoon cornmeal
02 -
1 Tablespoon olive oil, split up
03 -
1/2 portion homemade pizza dough (or 1 lb of store-bought dough)
→ Toppings
04 -
2/3 cup mozzarella, shredded
05 -
1 Tablespoon fresh cilantro, chopped for garnish (basil works as a swap)
06 -
1/3 cup + 2 Tablespoons of your go-to barbecue sauce
07 -
2/3 cup smoked gouda, shredded
08 -
1/2 small red onion, sliced thin
09 -
1 cup shredded or chopped cooked chicken (about 8 oz from a breast)
# Instructions:
01 -
If making homemade dough, follow through its third step. Bought frozen dough needs to be fully thawed before starting.
02 -
Set your oven to 475°F (246°C) and let it heat for 15-20 min. Add cornmeal to a greased large baking sheet (use 1/2 Tablespoon olive oil). If using a pizza stone, preheat it in the oven too.
03 -
Flatten the dough on a floured surface after pressing out the air. Aim for a 12-inch circle with 1/2-inch thickness. Make a slight edge around it and cover it to rest briefly.
04 -
Poke small indents in the dough surface to avoid bubbles. Brush with olive oil, spread barbecue sauce, mix the chicken with leftover sauce, and layer with cheeses and red onions.
05 -
Place in the oven and bake for 14-15 minutes until the crust is golden. Finish with a sprinkle of cilantro, if you’d like, and dig in right away.
# Notes:
01 -
You can keep baked slices or the whole pizza in the freezer for up to 3 months. Let it thaw in the fridge or on the counter.
02 -
Heat up leftovers in the microwave or bake in a 350°F oven. For slices, it takes about 10 minutes, and 15-20 minutes for the whole thing.
03 -
If smoked gouda isn’t available, just use some extra mozzarella. Skipping cilantro and onions is fine too.