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BBQ chicken pizza on pizza peel
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BBQ Chicken Pizza

With BBQ sauce, goat cheese, chicken and gouda cheese, this barbecue chicken pizza is a unique twist on what is considered a classic pizza these days.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 slices
Calories 395kcal
Author Ryan Beck

Ingredients

No Knead Pizza Dough

  • 250 grams all-purpose flour (2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water

Pizza

  • ½ lb chicken breasts or rotisserie chicken, shredded
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 3 oz goat cheese
  • 2 oz cream cheese
  • ¼ cup bbq sauce (Sweet Baby Ray's)
  • 8 oz gouda cheese, shredded
  • ¼ 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.

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 tablespoon 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

  • Take the time to make your own dough. My go-to is this no-knead pizza dough.
  • If you don't want to use a store-bought BBQ sauce, homemade works fine.
  • You can use rotisserie chicken instead of cooking your own to save some time.
  • Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 25g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 769mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 0mg | Calcium: 240mg | Iron: 1.1mg