BBQ Chicken Pizza. This is similar to the pizza available at the California Pizza Kitchen. It’s great and really different from your traditional pizza.
Treat your family to this warm and delicious BBQ chicken pizza that’s homemade–perfect for dinner.
Tips for Choosing a Pizza Pan
- Making pizza does not require expensive equipment. You don’t need a pizza oven, a fancy mixer or even a rolling pin. But one thing that you’ll want to invest in is a good pizza pan.
- Sure, you can get by with a cheap, round aluminum pan that only costs a few bucks. But particularly when you’re making homemade pizza, a high quality pan is important. It will ensure that the crust cooks evenly and comes out crispy.
- Pizza pans come in all shapes and sizes, and they’re made from a variety of materials. When choosing a pan, there are a number of factors to take into consideration. Here are some tips to help you choose the right one.
- Think about the type of crust you like best. Some pans are best suited to thin crusts, while others are made to bake up the perfect deep dish pizza. If you want to be able to make different kinds of crusts, you’ll need a selection of appropriate pans at your disposal.
- Remember to take the pan’s size into consideration. It sounds obvious, but many people buy pans that are too small or too large for the size of pizza they will make the most.
- Pay attention to the material the pan is made of. Bare aluminum pans oxidize quickly, and your dough may stick to them. Anodized aluminum or steel is a better choice.
- Consider going with a pizza stone. Made of compressed sand, a pizza stone absorbs heat efficiently. Simply heat it in the oven while you’re preparing your pizza, and place the pizza on it when it’s ready to bake. The heat from the stone will ensure that the crust bakes evenly and comes out crispy every time.
- Look at pizza screens as well. Made of aluminum, these also do a good job of baking the crust evenly. They’re slightly less effective than a pizza stone, but they do not require preheating. That means you can prepare the pizza right on the screen and pop it in the oven. When the pizza comes out of the oven, the screen allows it to cool quickly.
- Remember that the most convenient option isn’t always the best. Silicone pans virtually eliminate worries about sticking and are easy to clean, but they do not allow the crust to get crispy. Pizza screens are a bit trickier to clean, and pizza stones must be carefully washed in plain water, but they provide much better results.
- If possible, do your shopping at a store that specializes in kitchen equipment. The salespeople will be better equipped to help you find what you need than those at a discount store. You might end up spending a little more, but you’ll be less likely to be disappointed.
BBQ Chicken Pizza
Serves:one 10-inch pizza
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 pound prepared pizza dough, at room temperature
- 1/3 cup plus 2 tablespoons dark barbecue sauce
- 1 8-ounce skinless, boneless chicken breast
- Kosher salt and freshly ground pepper
- 2/3 cup grated smoked gouda cheese (about 3 ounces)
- 2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
- 1/2 small red onion, thinly sliced
- Fresh cilantro, for topping
- Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
- Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
- Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
- While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
- Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.