If you have already tried your hand at making pizza at home then try the tasty chicken barbecue pizza. Our “American” style chicken pizza recipe uses maple syrup barbecue sauce, onion, mozzarella and other tasty ingredients. To prepare the chicken pizza you can also use the leftover roast chicken from the day before!
If you’ve never tried a dish like this, you must prepare this recipe! You will prepare it often!
Please note that this recipe is inspired by Pioneer Woman’s BBQ chicken pizza recipe with little variations.
Ingredients
4 boneless skinless chicken breasts
2 tbsp. (10 ml) extra virgin olive oil
8 ounces (230 g) white mushrooms, sliced
1 red onion, small, thinly sliced
2 cups grated Monterey Jack cheese peppers
1 cup mozzarella cheese, grated
2 tbsp. parsley, fresh, chopped (optional)
Cornmeal (polenta)
Maple barbecue sauce:
5 ml vegetable oil
½ onion, finely chopped
1 garlic clove, minced
2 tbsp. mustard powder
2 tbsp. brown sugar, packed
2 tbsp. soy sauce
1 tsp. chili powder
1/2 tsp. thyme, dried
1/2 tsp. rosemary, dried
1/2 tsp. ground cinnamon
Cayenne pepper, pinch
2/3 cups (170 ml) tomato sauce
1/2 cup (125 ml) tomato paste
1/3 cup (75 ml) Maple syrup
3 tbsp. (45 ml) sherry vinegar
2 tbsp. (30 ml) Orange juice
1/4 tsp. salt
Pizza crust:
3 cups all purpose flour
1 packet fast-acting yeast
2 tbsp. Tex-Mex seasoning
1 tsp. sugar
1 cup (250 ml) water, very hot
2 tbsp. extra virgin olive oil
1 tsp. salt
How to make Chicken pizza with barbecue sauce
Place chicken on a greased barbecue grill and adjust heat to medium to high; close the lid and grill the chicken for 10 minutes, turning once. Drizzle with 2 tbsp. (30 mL) of the sauce (below); grill until chicken is cooked through, about 5 minutes. Transfer the chicken to a cutting board; let stand for 5 minutes. Cut into small pieces; transfer to a bowl and stir in ⅓ cup (75 mL) of the sauce. Put aside.
In a skillet, heat the oil over medium-high heat; brown mushrooms until liquid has evaporated, about 5 minutes. Remove from the heat, add the onion and set aside.
Place the dough on a lightly floured surface; divide in half and form each part into a disc. Roll each into a 13 inch (33 cm) circle. Sprinkle two 12-inch (30 cm) round pizza pans with cornmeal; center dough on each sheet, turning excess dough from underneath to form raised edge.
Spread the rest of the sauce on each of the pizzas. Cover with the chicken and sauce mixture. Spread Monterey Jack and mozzarella cheeses.
Bake on both racks in the bottom of the oven at 425 ° F (220 ° C), turning and changing the rack sheets halfway through cooking until the bottom of the crusts are crisp and the cheese forms bubbles , about 15 minutes. Sprinkle with parsley. Cut each pizza into 6 slices.
Maple barbecue sauce
In a large heavy-bottomed saucepan, heat oil over medium-high heat; sauteed onion and garlic until softened, about 3 minutes.
Stir in mustard, brown sugar, soy sauce, chili powder, thyme, rosemary, cinnamon and cayenne; cook, stirring, for 1 minute.
Stir in tomato sauce, tomato paste, maple syrup, vinegar, orange juice and salt; bring to boil. Reduce heat to medium-low; simmer until thickened, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
Pizza crust
In a large bowl, whisk together 2 ¾ cups of the flour, baking powder and Tex-Mex seasoning.
In a small bowl, whisk together water, oil, salt and sugar; stir into flour mixture to form a sticky dough.
Place on a lightly floured surface; knead, adding enough of the rest of the flour to keep the dough from sticking, until smooth and spring back to shape if pressed into the middle, about 10 minutes.
Place the dough in a greased bowl, turning until all greased. Cover with stretch wrap; let rise in a warm spot until dough is doubled in size, about 50 minutes.
Pioneer woman bbq chicken pizza
Equipment
- Oven
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp. (10 ml) extra virgin olive oil
- 8 ounces (230 g) white mushrooms, sliced
- 1 red onion, small, thinly sliced
- 2 cups grated Monterey Jack cheese peppers
- 1 cup mozzarella cheese, grated
- 2 tbsp. parsley, fresh, chopped (optional)
- Cornmeal (polenta)
Maple barbecue sauce:
- 5 ml vegetable oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp. mustard powder
- 2 tbsp. brown sugar, packed
- 2 tbsp. soy sauce
- 1 tsp. chili powder
- 1/2 tsp. thyme, dried
- 1/2 tsp. rosemary, dried
- 1/2 tsp. ground cinnamon
- Cayenne pepper, pinch
- 2/3 cups (170 ml) tomato sauce
- 1/2 cup (125 ml) tomato paste
- 1/3 cup (75 ml) Maple syrup
- 3 tbsp. (45 ml) sherry vinegar
- 2 tbsp. (30 ml) Orange juice
- 1/4 tsp. salt
Pizza crust:
- 3 cups all purpose flour
- 1 packet fast-acting yeast
- 2 tbsp. Tex-Mex seasoning
- 1 tsp. sugar
- 1 cup (250 ml) water, very hot
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
Instructions
Chicken pizza with barbecue sauce
- Place chicken on a greased barbecue grill and adjust heat to medium to high; close the lid and grill the chicken for 10 minutes, turning once. Drizzle with 2 tbsp. (30 mL) of the sauce (below); grill until chicken is cooked through, about 5 minutes. Transfer the chicken to a cutting board; let stand for 5 minutes. Cut into small pieces; transfer to a bowl and stir in ⅓cup (75 mL) of the sauce. Put aside.
- In a skillet, heat the oil over medium-high heat; brown mushrooms until liquid has evaporated, about 5 minutes. Remove from the heat, add the onion and set aside.
- Place the dough on a lightly floured surface; divide in half and form each part into a disc. Roll each into a 13 inch (33 cm) circle. Sprinkle two 12-inch (30 cm) round pizza pans with cornmeal; center dough on each sheet, turning excess dough from underneath to form raised edge.
- Spread the rest of the sauce on each of the pizzas. Cover with the chicken and sauce mixture. Spread Monterey Jack and mozzarella cheeses.
- Bake on both racks in the bottom of the oven at 425 ° F (220° C), turning and changing the rack sheets halfway through cooking until the bottom of the crusts are crisp and the cheese forms bubbles, about 15 minutes. Sprinkle with parsley. Cut each pizza into 6 slices.
Maple barbecue sauce
- In large heavy-bottomed saucepan, heat oil over medium-high heat; sauteed onion and garlic until softened, about 3 minutes.
- Stir in mustard, brown sugar, soy sauce, chili powder, thyme, rosemary, cinnamon and cayenne; cook, stirring, for 1 minute.
- Stir in tomato sauce, tomato paste, maple syrup, vinegar, orange juice and salt; bring to boil. Reduce heat to medium-low; simmer untilthickened, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtightcontainer for up to 1 week.)
Pizza crust
- In a large bowl, whisk together 2 ¾ cups of the flour, baking powder and Tex-Mex seasoning.
- In a small bowl, whisk together water, oil, salt and sugar; stir into flour mixture to form a sticky dough.
- Place on a lightly floured surface; knead, adding enough of the rest of the flour to keep the dough from sticking, until smooth and spring back to shape if pressed into the middle, about 10 minutes.
- Place the dough in a greased bowl, turning until all greased. Cover with stretch wrap; let rise in a warm spot until dough is doubled in size, about 50 minutes.
