Barbecue Chicken Pizza
This is a recipe for a delicious barbecue chicken pizza. It is a great option for a quick and easy meal that the whole family will enjoy.
This is a recipe for a delicious barbecue chicken pizza. It is a great option for a quick and easy meal that the whole family will enjoy.
- 1 package pizza dough i like pillsbury's
- 1/2 cup barbecue sauce more or less to taste
- 1 whole grilled chicken breast chopped
- 1/3 cup pineapple chopped
- 1/4 cup purple onion chopped
- 1/4 cup green bell pepper chopped
- 1/4 cup jalapeã±o peppers pickled or fresh
- 1/4 cup bacon cooked and chopped
- 1 1/2 cups shredded cheese mozzarella & cheddar
- 1/4 cup cilantro chopped fine (optional)
- Carbohydrate 8.41216289700261 g
- Cholesterol 27.006875 mg
- Fat 10.2637246875698 g
- Fiber 0.444290631177295 g
- Protein 6.25795429703643 g
- Saturated Fat 5.52553820313453 g
- Serving Size 1 1 Serving (65g)
- Sodium 213.599703145246 mg
- Sugar 7.96787226582531 g
- Trans Fat 0.732186289076105 g
- Calories 151 calories
Step-by-step
- Use whatever pizza dough you like, really. You can make your own, or buy dough (some pizzerias will sell theirs but don't advertise it), or you can use store bought. Obviously, it's not as good, but the great thing about it is it's QUICK.
- Follow the directions for the pizza crust you decide to use (popular brands include Boboli, Freschetta, and my preference, Pillsbury).
- C'mon, it's pizza, how hard is it to make? Top the crust with Barbecue sauce (you can also use a red marinara sauce, which is actually how Hideaway sells it, but I MUCH prefer BBQ), then all the meat and veggies and finally the cheese. Bake according to the directions on your particular dough.
- Now, when it comes out of the oven, I sprinkle on the chopped cilantro. This isn't how Hideaway serves it, but when I made this the first time, I was going solely from memory, and I could've sworn they did. Turns out I loved it! So, while not necessary, it's a really nice touch!
Standard tomato-based pies rely on citric acid to cut through heavy dairy fats, but a barbecue sauce base introduces molasses, vinegar, and smoke compounds that alter the fundamental flavor balance. Sugar concentrations in the sauce caramelize rapidly at temperatures exceeding 450 degrees Fahrenheit, requiring careful monitoring to prevent the crust edge from burning before the internal starches fully gelatinize. When deploying shredded mozzarella and cheddar blends, the lower melting point of cheddar provides immediate lipid release while mozzarella contributes an elastic protein matrix for structural integrity.
Textural contrast depends heavily on moisture management across the topping layers. Pineapple pieces contain high levels of water and organic acids that can steam the surrounding cheese if applied in large chunks; dicing them finely and pressing them in a paper towel for five minutes removes excess surface liquid. Similarly, raw red onions release sulfur compounds when sliced, but pairing them with cooked bacon introduces rendered animal fats that coat the palate, dampening any sharp, pungent notes that might otherwise overpower the smoked chicken breast.
Baking stones preheated for at least 45 minutes transfer thermal energy directly into the dough base, ensuring the bottom crust achieves a crisp, rigid bite capable of supporting heavy toppings without sagging. If using canned jalapeños instead of fresh ones, the pickling brine adds acetic acid that sharpens the overall profile, whereas fresh peppers provide capsaicin heat that lingers longer on the back of the tongue. Distributing the meats beneath the final layer of cheese rather than on top prevents the proteins from drying out completely under direct radiant heat.
Finishing the baked pie with chopped cilantro immediately upon removal from the oven allows residual heat to volatilize the herb's essential oils without wilting them into a soggy sludge. Letting the finished pizza rest on a wire rack for three minutes allows internal steam pressure to subside so the melted cheese sets properly before slicing into eight equal wedges.
