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BBQ chicken pizza

Another recipe from my teaching days. I taught this during the leavening agents unit – specifically, yeast. It was a hit because California Pizza Kitchen was attracting a lot of attention at the nearby King of Prussia Mall, and my students were familiar as this pizza was one of their best sellers. It’s actually a very straightforward recipe, perfect for the dark meat leftovers from a rotisserie chicken.

Now, plain pizza is delicious, and it’s what I typically make on a pizza night. I like introducing them to new flavors and the combo is particularly fun. The kids liked it well enough, still preferring plain, but I loved it. Always thinking about protein and veggies, this is still pizza but with some nutritional bonus ingredients.

BBQ Chicken Pizza

1 lb. pizza dough

3/4 c. chopped cooked chicken

1/2 c. BBQ sauce, divided

1/2 c. tomato or pizza sauce

8 oz. mozzarella cheese, shredded (about 2 c.)

¼ c. thinly sliced red onion

¼ c. chopped cilantro

  1. If using purchased dough, let rise at room temperature for 1 hour. Roll dough out on parchment paper and preheat oven, with stone, to 475 degrees.
  2. Combine 1/4 c. of the BBQ sauce with the chopped chicken. Mix remaining 1/4 c. of BBQ sauce with tomato/pizza sauce in a small bowl. Spread over surface of pizza, leaving space for crust.
  3. Sprinkle half the cheese over surface, then sprinkle chicken and red onion over top. Sprinkle with remaining cheese.
  4. Bake in preheated oven for 12-14 minutes or until cheese is golden and bubbling and crust is browning. Sprinkle with cilantro. Serve. 

2 thoughts on “BBQ chicken pizza

    1. Hey Shaun – Yes any yeast dough is good to go overnight… just let it rise a bit less than it calls for and then place it in the fridge, covered. It will keep rising but VERY slowly… should be good to go in there for a few days even..

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