With BBQ sauce, goat cheese, chicken and gouda cheese, this BBQ chicken pizza is a unique twist on what is considered a classic pizza these days.
Anyone that lived in the Longwood and Altamonte Springs areas in the 90’s remembers Pebbles. Growing up in the Orlando area, it was rare to find a local restaurant. It was chain after chain after chain. Now that’s slowly changed, but really the first local restaurant (at least in my eyes) to be successful was Pebbles. Now sadly, they aren’t around anymore but it’s a place I’ll always remember. There are two main dishes that were my go-tos. Duck wings, which was actually the first place I tried duck, and BBQ chicken pizza. I know California Pizza Kitchen made the BBQ chicken pizza famous, but to me it doesn’t hold a candles to Pebbles. I pretty much rotated between those two meals every time I went.
I loved the pizza so much that we went to Pebbles for my 16th birthday. Much to my dismay however, they had just discontinued making the pizza. Since it was literally the only reason I wanted to go to Pebbles we took a risk and asked if it could be made. Luckily, they still had the ingredients and the chef knew how to make it so my birthday was saved! Shortly later they closed so I wasn’t able to ever have it again.
Then one day while I was in college, my Dad gave me a call because the Orlando Sentinel was sharing the recipes of the most popular dishes from Pebbles and the BBQ chicken pizza was on the list. I was so excited I made the pizza that night and for the next 3 nights after that! I’ve tinkered with it since then, but it’s still my favorite pizza to date. I hope you enjoy it as much as I do!
What Ingredients are in this BBQ Chicken Pizza Recipe?
- Chicken
- Olive oil
- Salt and black pepper
- Goat cheese
- Cream cheese
- BBQ sauce
- Gouda cheese
- Red onion
- Emeril’s Essence seasoning
- Cornmeal
How to Make Homemade BBQ Chicken Pizza
- Sprinkle cornmeal on peel or parchment paper and place pizza dough on it.
- Heat goat cheese and cream cheese in small bowl and spread evenly on pizza dough.
- Add even layer of BBQ sauce on top of goat cheese mixture.
- Spread gouda cheese on top.
- Add chicken, red onion and a sprinkle of Emeril’s Essence.
- Place in oven for 4-5 minutes or until cheese is bubbling and top is slightly charred.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night.
Do I Have To Make My Own Pizza Dough?
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Similar Recipes to BBQ Chicken Pizza
- Peach BBQ Chicken Pizza
- Sun-Dried Tomato Prosciutto Pesto Pizza
- Pear and Prosciutto Pizza
- Four Cheese White Broccoli Pizza
- Charred Brussels Sprouts Pizza
If you’ve tried this BBQ Chicken Pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
BBQ Chicken Pizza
Ingredients
No Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
BBQ Chicken Pizza
- 1/2 lb chicken breasts or rotisserie chicken, shredded
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 3 oz goat cheese
- 2 oz cream cheese
- 1/4 cup bbq sauce (Sweet Baby Ray's)
- 8 oz gouda cheese, shredded
- 1/4 cup red onion, julienned
- Emeril's Essence seasoning
- sprinkle of cornmeal
Instructions
No Knead Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
BBQ Chicken Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Add salt and pepper to chicken and cook on skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred and set aside.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Combine goat cheese and cream cheese in heat safe bowl and microwave on high for 30 seconds. Mix together. Spread evenly across the pizza dough, leaving an inch around the edges. Add a light layer of BBQ sauce and spread evenly on top of goat cheese mixture.
- Add the gouda cheese evenly on top of sauce. Spread the cooked chicken and julienned red onions throughout the pizza. Season the pizza with Emeril's Essence.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
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