BBQ Chicken Pizza (Sheet Pan)
Loaded with shredded chicken, cheese, and your favorite barbecue sauce, this BBQ Chicken Pizza is another crazy delicious twist on homemade pizza. Perfect for an easy weeknight dinner when it's pizza night or cut into small portions and serve as an appetizer when you have friends over.
Servings: 8 people
Ingredients
For the Sheet Pan
- 1/4 cup olive oil
For the Dough
- 1 1/2 cups warm water (110 degrees F)
- 2 packets active dry yeast (1/4 ounce each)
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour , spooned and leveled, plus more for work surface
Toppings
- 1/2 to 3/4 cup barbecue sauce (depending on how much you prefer)
- 1 cup shredded pepper jack cheese , divided
- 1/2 cup shredded cheddar jack cheese blend , divided
- 1 cup cooked shredded chicken breast
- 1/4 cup pickled jalapenos
- 1/4 cup diced red onion
- 1 scallion , diced
Instructions
- Brush an 11x17-inch rimmed baking sheet with a 1/4 cup olive oil. Set aside.
- Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir with a wooden spoon until a sticky dough forms.
- Turn out onto a lightly floured work surface, dust the dough with a touch of flour, and gently knead a few times, forming into a smooth elastic round.
- Transfer dough to the prepared sheet pan and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a pizza stone or inverted large baking sheet on the lower third rack.
- Using your hands, gently press and stretch the pizza dough on the baking sheet into the corners and up the sides - try to cover as much of the pan as possible. Let stand for 30 minutes and gently press and stretch again, if needed, to cover the pan.
- Use a large fork to pierce the pizza dough all over, starting at the center and working to within 1 inch of the edge.
- Brush the dough evenly with the barbecue sauce, leaving the edges bare for the crust. Then top with half of the cheeses, all of the chicken, pickled jalapeños, red onion, and scallions. Sprinkle over the remaining cheese.
- Place the baking sheet on the hot stone and bake until the crust is puffed and golden brown and cheese is bubbly, 20-25 minutes (watch it carefully so it doesn't over-brown, since some ovens run hot.)
- Remove from oven, let cool for about 10 minutes, then transfer to a cutting board and slice into squares.
Nutrition
Calories: 480kcal | Carbohydrates: 57g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 27mg | Sodium: 401mg | Potassium: 187mg | Fiber: 2g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 4mg