Pizza is a staple around here. We just love it. It’s tactile, it’s delicious, and it smells amazing. Last night, there was a bit of a dinner discrepancy. I wanted BBQ, and he wanted pizza. BBQ Chicken Pizza made us both winners!
We began with the same basic pizza crust that we usually make, but added a bit of granulated garlic to the mix. For our sauce, we used a blueberry BBQ sauce that we had leftover from July 4th. Normally, I’d suggest a cheddar or jack cheese for the top, but we had a surplus of mozzarella and needed to use it up. Our garden is producing a ton of beautiful peppers and the farmers market had lovely Vidalia onions, so we also included those. And, because we like spice, we added some of our favorite pickled jalapeños.
Pizza is one of the magical foods that you can explore flavors and textures. You can use up leftovers or clean out your veggie drawer. Crust is a fantastic canvas. I suggest playing and going beyond what you think a pizza should be.
But, if you want to make this pizza, you’ll need…
1 lb ball of pizza dough
1/2 to 3/4 cup of your favorite BBQ sauce
8 ounces of freshly shredded mozzarella, cheddar, or a mixture of what you like
4-6 ounce cooked chicken breast (we seared ours in canola oil just for this and rubbed it with mesquite seasoning, granulated garlic, salt, and pepper)
1 sliced and sautéed bell pepper
1 small onion, thinly sliced and caramelized
Handful of pickled, sliced jalapeños
We recommend using a pizza stone for baking the pizza. A scorching hot pizza stone gets you a crispy, flawless crust. We got ours for ten bucks at Home Goods.
Anyhow, preheat the stone, if you have one, in a 400 degree oven or use a baking sheet (don’t preheat the baking sheet). Roll out the dough.