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.
Servings 8 slices
No Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- ¼ tsp dry active yeast
- ¾ cup warm water
- ½ 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
- 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
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.
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.
- 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.
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