BBQ Chicken Pizza (Printable Version)

BBQ chicken, cheese, red onions, ranch, and tangy sauce deliver big flavor that’ll be everyone’s go-to for family pizza night.

# Everything You’ll Need:

→ Pizza Dough

01 - 2 tablespoons extra-virgin olive oil
02 - 1 1/2 teaspoons fine sea salt
03 - 320-375 grams bread flour or all-purpose flour
04 - 1 teaspoon granulated sugar
05 - 1 3/4 teaspoons active dry yeast
06 - 270 ml warm water (about 43°C)

→ BBQ Chicken Pizza

07 - 1 jalapeño, sliced (if you want a spicy kick)
08 - 1/2 bunch fresh cilantro
09 - 1/4 red onion, sliced thin
10 - 100 grams cheddar cheese, shredded
11 - 200 grams mozzarella cheese, shredded
12 - 60 ml ranch dressing
13 - 240 ml spicy barbecue sauce
14 - 1 teaspoon ground black pepper
15 - 1 teaspoon fine sea salt
16 - 2 tablespoons freshly squeezed lime juice
17 - 1 tablespoon extra-virgin olive oil
18 - 450 grams chicken breast, chopped small

# Steps to Cook:

01 - Pop the hot pizza out of the oven and scatter cilantro leaves over the top. Grab a pizza cutter and slice it up right away.
02 - Slip your pizza into the oven and bake until the cheese is gooey and the crust is a pretty golden brown, about 14 to 19 minutes.
03 - Move your rolled dough onto a pizza pan or stone. Slap on the BBQ-ranch sauce, spread that cooked chicken around, sprinkle cheddar and mozzarella all over, then toss on your red onion and jalapeño if you're feeling spicy.
04 - Dump the ranch and BBQ sauce into a bowl and give it a good stir until they blend together and look smooth.
05 - Crank your oven up to 230°C so it's nice and hot by the time you put the pizza in.
06 - As your dough chills, pour olive oil into a big skillet, heat it up, then toss in the chicken pieces. Cook over medium heat until they're done—roughly 7 to 9 minutes. Pull the pan off the burner and squeeze in lime juice, shaking on salt and pepper before mixing it all together.
07 - After the dough rises, plop it onto your floured counter. Roll it into a big circle and let it hang out for ten minutes while you get the toppings ready.
08 - Take your mixed dough over to a floured spot and work it gently until it feels smooth. Oil up a large bowl, plop the dough in, cover up with plastic wrap, and stick it somewhere warm for about an hour until it's puffed up twice as big.
09 - Now add 320 grams of flour, salt, a scoop of olive oil (about 1 1/2 tbsp), and your yeast-and-water mix to a bowl. Stir until the dough starts pulling away. Throw in some more flour one tablespoon at a time if it's too sticky, until it feels firm.
10 - Pour the warm water into a little bowl, sprinkle in the yeast, and give it a stir with the sugar too. Let it hang out for 10 minutes until you see it turn all bubbly and foamy.

# Extra Suggestions:

01 - Letting your dough sit somewhere warm helps it rise better, and shredding your own cheese makes everything melt super smooth and taste awesome.

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