This BBQ Chicken Pizza is sauced with Pappy BBQ Sauce, with bite size BBQ or Rotisserie Seasoned Chicken, Onions, Bell Peppers and topped with a Pizzeria Mozza Cheese blend. Cooked using the 413 Pizza Cook Method. Which results in the best Pizzas you can make at home with an oven, that looks like takeout.
This recipe uses a JAH Product — Rotisserie Seasoning for the Chicken Marinade. However, a BBQ Rub or just Paprika, Onion, Garlic, and Pepper can be used just the same.
BBQ Chicken Pizza Ingredients
Chicken Breast, BBQ Rub or Rotisserie Seasoning, Overnight Pizza Dough, Pappy’s BBQ Sauce, Onion, Bell Peppers, Mozzarella Cheese (or 3:1 Mozza & Provolone Cheese Blend). Optionally add Jalapeños for some heat and some Cheddar Cheese to sprinkle on top.
Pizza Dough
The Pizza dough used here is the Overnight Pizza Dough. Which is prepared the day before, roughly at the same time you plan on cooking the pizzas the next day. The Classic Hand Tossed Pizza dough can be used as well. Both of these dough makes about, 1500g. So the dough can be divided into however you like, making Medium or Large Pizzas, with a side of Twisty Bread or Garlic Fingers.
Both of these recipes will also walk you through prepping your pizza dough for assembly.
Diced Chicken
Use 1 Chicken breast, or about 1/2 lb or slightly more of Chicken Breast per Pizza. Dice into bite size pieces and marinate overnight or for at least 1 hour.
BBQ Chicken Pizza Marinade
Combine the below ingredients to marinate 1 Chicken Breast, about 1/2 lb or slightly more.
- 1/4 C Water
- 2 Tbl Oil
- 1/2 tsp Chicken Powder, Sea Salt
- 1/4 tsp Lemon Juice
- 1 tsp Rotisserie Seasoning or a BBQ Rub
- You can also just add in 1/4 tsp each of Paprika, Onion Powder, Garlic Powder, Black Pepper or Cayenne pepper for spicier, in place of BBQ Rub or Rotisserie Seasoning.
Cooking the BBQ Marinated Chicken
Empty the Chicken and Marinade into a Pan over medium high heat. Leave them be until the water evaporates, and you are left with the fat to sear and bring color to the chicken pieces. Set these aside with your prepped Vegetables.
BBQ Chicken Pizza Vegetables
The main Vegetables used are lots of Onions (Red or Yellow), and Green Bell Peppers. Red Peppers can also be added. As well as small diced Tomatoes, and even a bit of Jalapeños for a Spicy BBQ Chicken Pizza.
Slice or dice both the Onions & Green Peppers, using as much as you like.
Pappy BBQ Sauce
Use Pappy BBQ Sauce for this Pizza. Make it on the same day you prepare the Pizza Dough and refrigerate it. This is a sweet-tasting sauce. So adjustments can be made to the amount of sugar added to the BBQ Sauce for a less sweet sauce.
Other BBQ Sauces can be used. Just keep in mind that depending on the BBQ Sauce flavor, some may not work or be as complimentary. I find that the Pappy BBQ Sauce is excellent to use for BBQ Chicken Pizzas and boast a strong Paprika & Onion flavor typical of BBQ Flavors.
Pizzeria Cheese
The best cheese blend is a 3:1 Saputo’s Mozzarella Cheese to Provolone Cheese. Run the Mozza Cheese through a food processor to shred quickly and empty into a freezer bag, then do the same for Provolone into another freezer bag. Combine into another freezer bag, 3 C of Mozza and 1 C of Provolone. Mix well and place into the freezer. Any leftover Cheese from either the Mozza or Provolone can stay in the freezer bags and frozen as well.
For this style of Pizza, a bit of Cheddar or other specialty Cheese can be sprinkled over the Pizza.
Cooking BBQ Chicken Pizza
Use the 413 Pizza Cook method to make the best possible Pizzas at home. This outlined in the recipe below, but for more information, visit the how-to article How to Cook Pizza.
Equipment
- 1 Marinating Bowl
- 1 Pizza Stone
- 1 Pizza Screen
- 1 Pan
Ingredients
- 1 M-L Pizza Dough - Overnight Pizza Dough or Classic Hand-Tossed
- As Desired Pappy BBQ Sauce
- 1/2 Whole Onion - Sliced or diced
- 1/2 Whole Green Bell Pepper - Sliced or diced
- As Desired Pizzeria Cheese - 3:1 Mozza to Provolone or just Mozza
BBQ Chicken Marinade
- 1 Whole Chicken Breast - About 1/2 lb or slightly more
- 1/4 C Water
- 2 Tbl Neutral Oil
- 1 tsp Rotisserie Seasoning - or BBQ Rub, see notes for other options
- 1/2 tsp Chicken Powder & Sea Salt
- 1/4 tsp Lemon Juice
Instructions
- Preparation: Prepare the Pizza Dough the day before. Roughly at the same time, you plan on cooking the pizzas the next day. Make the Pappy BBQ Sauce, cool and refrigerate. Dice Chicken Breast into bite size pieces and marinate overnight or at least 1 hour.Day of — Prepare the Cheese & Vegetables. Preheat the oven to the highest setting it will go. With 1 rack positioned at the bottom with a pizza stone and another in the middle.
- Cook the Chicken: Empty into a pan set over medium high heat and leave it until the water evaporates and the chicken starts frying. Toss it around to give good color. Set it aside until ready to top the pizzas.
- Assembly: Stretch the Pizza Dough and transfer to a pizza screen. Top in the following order;Pappy BBQ SauceChickenOnionsPeppersCheeseTransfer the Pizza to the middle rack and cook using the 413 Pizza Cook Method.
- 413 Pizza Cook Method:4 Minute Cook: Transfer to the oven to cook for precisely 4 minutes in the middle rack position.1 Adjustment: At the 4-minute mark (3 minutes of cook time remaining), immediately place the oven on broil. Remove the Pizza from the Screen or Pan to come in direct contact with the pizza stone on the bottom rack position. Flip it around so that the front is now facing the back.3 Minute Broil: Broil for 3 minutes. Immediately take the oven off of Broil and back on to the highest setting if doing more pizzas. Then transfer the Pizza back to the Pizza Screen or Pan and remove. Slice the pizza and set aside to cool before serving.