Smoky BBQ base spread thin. Pulled coated chicken coated. Finely sliced red onion that softens and chars at the tips in a 90-second bake. Fresh coriander straight over the top the moment it comes out of the oven..
BBQ Chicken Pizza Recipe
|HALO
BBQ Chicken Pizza Recipe
Rated 5.0 stars by 1 users
Category
Main
Cuisine
American
Author:
HALO
Servings
2 pizzas
Prep Time
20 minutes
Cook Time
5 minutes
Slide onto the rotating stone. Close the door. Bake for 90 seconds up to 5 minutes at 750°F. Watch for the crust to blister and spot and the cheese to bubble and develop golden patches. The red onion should be slightly wilted and charred at the ve...
Ingredients
Dough
-
2 x 250g pizza dough balls, cold fermented 48–72 hours
BBQ Sauce Base
-
6 tablespoons good quality smoky BBQ sauce
-
1 tablespoon hot sauce (optional, adds heat without changing the BBQ profile)
Chicken
-
300g cooked chicken, pulled or roughly shredded
-
3 tablespoons BBQ sauce (to coat the chicken separately from the base)
-
Pinch of smoked paprika
-
Pinch of garlic powder
Toppings (per pizza)
-
100g low-moisture mozzarella, torn
-
½ small red onion, very finely sliced into half moons
-
2 tablespoons fresh coriander, roughly chopped
-
1 tablespoon jalapeño slices (optional)
-
Drizzle of extra BBQ sauce for finishing
-
Flaky sea salt
Directions
Make your chicken first. Toss the pulled or shredded chicken with 3 tablespoons of BBQ sauce, a pinch of smoked paprika, and a pinch of garlic powder. Evenly coat and let the chicken be slightly saucy but not wet. Excess moisture on the pizza prevents the crust from crisping properly. Set aside at room temperature.
Slice the red onion very finely, thin enough to soften and slightly char during the 90-second bake. Thick red onion on a pizza this fast stays raw and harsh. Thin slices become slightly sweet and caramelized at the edges. The difference is significant.
Flour your work surface. Press the dough ball outward from the center with your fingertips leaving a 1-inch border. Pick up and stretch gently by gravity to approximately 10–12 inches. Lay onto a lightly floured peel.
Spread BBQ sauce across the surface in a thin, even layer leaving the border clear. BBQ sauce is thicker and sweeter than tomato sauce. Too much and the center of the pizza becomes a sweet, sticky pool rather than a clean base.
Scatter torn mozzarella across the sauce. Distribute the BBQ chicken evenly across the cheese, spread to within an inch of the cheese edge. Add the finely sliced red onion across the top. Add jalapeño if using.
Slide onto the rotating stone. Close the door. Bake for 90 seconds at 750°F. Watch for the crust to blister and spot and the cheese to bubble and develop golden patches. The red onion should be slightly wilted and charred at the very tips.
Remove with the peel. Immediately drizzle a thin line of extra BBQ sauce across the surface, just enough to reinforce the flavor. Scatter fresh coriander across the top. Finish with a pinch of flaky salt. Cut and serve immediately.
Recipe Note
Used cooked chicken only on a pizza that bakes in roughly 90 seconds. The bake time is not sufficient to cook raw chicken through safely. Use leftover rotisserie chicken, pulled chicken from a previous cook, or quickly poach and shred chicken breasts specifically for this recipe.
The chicken coating and the base sauce are separate for a reason. The base needs to be thin and direct. The chicken needs its own sauce coating so every piece is individually flavored.
Finely sliced red onion versus thick. Yhis distinction matters more on a fast-bake pizza. Thin softens and chars slightly in 90 seconds. Thick stays raw. Slice as thin as you possibly can.
Fresh coriander goes on after the bake not before. It burns at 750°F. Post-bake it adds freshness and color that the rich BBQ base needs.
This pizza works exceptionally well with leftover smoked chicken from a previous cook. The smokiness in the meat amplifies the BBQ sauce in a way that poached chicken doesn't match.
0 comments