Ingredients
For the Dough:
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400g warm water
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6g instant yeast
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20g sugar
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20g olive oil
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680g all-purpose or bread flour
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16g salt
For the Chicken:
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2 chicken breasts, pounded thin
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10g salt
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2g black pepper
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3g garlic powder
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10g olive oil
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10g brown sugar
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3g liquid smoke
BBQ Sauce:
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400g ketchup
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75g Worcestershire sauce
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60g apple cider vinegar
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40g hot sauce
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5g garlic powder
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5g onion powder
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2g black pepper
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5g smoked paprika
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150g molasses
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150g brown sugar
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200g pineapple juice
Toppings:
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Smoked Gruyère (or smoked Gouda), grated
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Full-fat mozzarella, grated
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1 red onion, thinly sliced
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10–12 slices thick-cut bacon, cooked and crumbled
Instructions
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Prepare the Dough
Mix all dough ingredients in a stand mixer until cohesive. Knead by hand for 5 minutes. Let rise 1 hour. Divide into four balls and refrigerate 1–3 days. -
Marinate the Chicken
Combine salt, pepper, garlic powder, oil, sugar, and liquid smoke. Coat chicken and refrigerate for 30–40 minutes. -
Grill the Chicken
Grill chicken breasts over high heat: 4–5 minutes one side, 30 seconds on the other. Rest and slice. -
Make the BBQ Sauce
Combine sauce ingredients in a pot. Simmer on medium-low for 20 minutes until thick and glossy. -
Preheat and Prepare
Bring dough to room temperature. Preheat oven to 500°F. Roll out dough on a floured surface.
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Assemble the Pizza
Spread BBQ sauce on dough. Add chicken, red onion, cheeses, and bacon. Bake 8–10 minutes until golden and bubbly.
Notes
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Pre-shredded cheese often melts poorly—grate your own!
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Sauce must be thick or it’ll make your crust soggy.
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Leftover sauce is great for dipping or sandwiches.
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You can substitute naan or flatbread for a shortcut version.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Cuisine: American Fusion