Cheesy Crust BBQ Chicken Pizza

There’s something wonderfully rebellious about BBQ Chicken Pizza. In my twenties, I might’ve scoffed at it—“That’s not real pizza!” I would mutter, channeling my inner food critic. But oh, how the tables turn! Somewhere between raising kids, hosting Sunday potlucks, and diving headfirst into menopause, I found joy in letting go of culinary pretensions. And let me tell you, BBQ Chicken Pizza is exactly the kind of comfort we deserve after fifty.

The Heartwarming Origins of a Modern Classic

Did you know this tasty fusion started at California Pizza Kitchen in the 1980s? It was part of a culinary movement that married smoky, saucy chicken with the chewy joy of pizza crust. While traditionalists might raise an eyebrow, I see it as a celebration of creativity—and yes, a testament to how aging can mean becoming more adventurous, not less.

My First Encounter With BBQ Chicken Pizza

The first time I had a slice, it was at a backyard summer party. Picture it: patio lights twinkling, the grandkids running around, and me standing there, plate in hand, wondering if BBQ sauce belonged on pizza. One bite later, I was a convert. The sweet-tangy sauce, tender grilled chicken, melty cheese—heaven! I knew I had to recreate it with a few of my own touches.

Let’s Make It From Scratch

Ingredients:

For the dough:

• 400g warm water
• 6g instant yeast
• 20g sugar
• 20g olive oil
• 680g strong all-purpose or bread flour
• 16g salt

For the chicken:

• 2 chicken breasts (pounded thin)
• 10g salt
• 2g black pepper
• 3g garlic powder
• 10g olive oil
• 10g brown sugar
• 3g liquid smoke

BBQ Sauce:

• 400g ketchup
• 75g Worcestershire sauce
• 60g apple cider vinegar
• 40g hot sauce
• 5g garlic powder
• 5g onion powder
• 2g black pepper
• 5g smoked paprika
• 150g molasses
• 150g brown sugar
• 200g pineapple juice

Toppings:

• Smoked Gruyère (or smoked Gouda)
• Full-fat aged mozzarella
• 1 red onion, thinly sliced
• Rendered thick-cut bacon slices

Instructions:

Step 1: Make the Dough

In a stand mixer, combine all dough ingredients. Mix until it forms a cohesive mass (about 3 minutes). Finish kneading by hand for 5 minutes until smooth. Let rise for 1 hour, then divide into 4 balls. Refrigerate for at least 24 hours, up to 3 days.

Step 2: Prep the Chicken

Marinate the chicken with spices, sugar, and a splash of liquid smoke. Let it rest in the fridge for 30–40 minutes. Grill over high heat—4–5 minutes on one side, 30 seconds on the other. Let it rest before slicing.

Step 3: Make the Sauce

Combine all sauce ingredients in a saucepan. Simmer and reduce for about 20 minutes until thick and glossy. This sauce is the secret—deeply flavorful with a surprising pop from the pineapple juice.

Step 4: Assemble the Pizza

Roll out your dough. Spread a generous layer of BBQ sauce. Add sliced grilled chicken, red onions, shredded cheeses, and crumbled bacon. Bake at 500°F until golden and bubbly—about 8–10 minutes depending on your oven.

Seasonal Sensation: Perfect for Summer Gatherings

This BBQ Chicken Pizza is summer in edible form. It’s what I like to serve when the girls come over for iced tea and catching up on grandkid stories. There’s something festive yet easygoing about it—like the denim capris we all swear by.

Pro Tips for the Best BBQ Chicken Pizza

• Use freshly grated cheese. Pre-shredded varieties can be dry and don’t melt as well.
• Don’t skimp on sauce reduction. A thinner sauce makes for a soggy base.
• Room-temperature dough stretches better. Let it rest out of the fridge for an hour.
• Cook bacon in the oven. You’ll get even crispiness without the mess.

Variations from Around the Globe

In Kansas City, you might see this pizza with a smoky, spicy sauce. In Italy (yes, even there), you’ll find similar flatbreads topped with charred meats and aged cheeses. Try a Thai twist with peanut sauce and pickled veggies, or go Hawaiian with pineapple chunks—controversial, but fun!

Creative Twists

Want to shake things up?

• Swap the chicken for smoked turkey after Thanksgiving.
• Add pickled jalapeños for a spicy-sweet kick.
• Drizzle with ranch or blue cheese dressing post-bake.
• Use naan or flatbread if you’re short on time.

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From my kitchen to yours, I hope this Cheesy Crust BBQ Chicken Pizza brings as much joy to your table as it has to mine. Remember, cooking isn’t about sticking to the rules—it’s about what makes you smile.

Five FAQs About BBQ Chicken Pizza

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