If you love peaches, BBQ and pizza then why not combine all three in this peach BBQ chicken pizza which is the perfect end of summer meal.
Summer is almost at an end. I’ll admit, while it seems most people love summer I countdown the days to fall. I just love the crisp air and colors and football of course! But today is about celebrating summer. As many of you know, Lauren and I have pizza every Friday night, which means I try to mix it up with what I make. Two of Lauren’s favorites is the barbecue chicken pizza and peach prosciutto balsamic pizza. So I figured why not combine that with this pizza.
As I’ve mentioned in the past, for me peach is THE summer fruit. I know most people think watermelon, but just not my favorite. So I’m always looking for an excuse to use fresh peaches, especially on a pizza! Sadly this will probably be my last recipe for the year with peaches involved as we’re nearing the end of peach season in Maryland. So if you’re like me and want to take advantage of the last remaining peaches, then give this peach BBQ chicken pizza a try.
What Ingredients are in this Peach BBQ Chicken Pizza?
- Dry active yeast
- All-purpose flour
- Olive oil
- Salt and black pepper
- Chicken
- BBQ sauce
- Mozzarella cheese
- Goat cheese
- Parmesan cheese
- Peaches
- Basil
- Emeril’s Essence seasoning
- Cornmeal
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!
Recipes Similar to Peach BBQ Chicken Pizza:
Peach BBQ Chicken Pizza
Ingredients
Pizza Dough
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
Peach BBQ Chicken Pizza
- 1/2 lb chicken breasts or rotisserie chicken, shredded
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1/4 cup bbq sauce (Sweet Baby Ray's)
- 8 oz fresh mozzarella, diced into 1/2" cubes
- 2 oz goat cheese, crumbled
- 1 large peach, thinly sliced
- 1/4 cup freshly grated parmesan cheese
- 3 tbsp fresh basil, chopped
- Emeril's Essence seasoning
- sprinkle of cornmeal
Instructions
Pizza Dough
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105°F and 110°F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Peach BBQ Chicken Pizza
- Preheat oven to 450°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.
- Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Add a light layer of BBQ sauce, making sure it's evenly spread. Add the mozzarella cheese evenly on top of sauce. Spread the cooked chicken and sliced peaches throughout the pizza. Top with some parmesan cheese. Season the pizza with Emeril's Essence. Brush the crust with olive oil and sprinkle with more Emeril's Essence.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. Top with fresh basil and serve immediately.
I’m a sucker for BBQ chicken pizza!