BBQ Chicken Pizza
I make this with a gluten-free crust on the grill and it turns out very good. One of my go-to recipes. The kids like it too.
I make this with a gluten-free crust on the grill and it turns out very good. One of my go-to recipes. The kids like it too.
- Carbohydrate 15.5251523215765 g
- Cholesterol 778.24000008981 mg
- Fat 161.481790946513 g
- Fiber 1.98884576671411 g
- Protein 208.214500199939 g
- Saturated Fat 55.4559762023451 g
- Serving Size 1 1 recipe (1179g)
- Sodium 1659.41963783552 mg
- Sugar 13.5363065548624 g
- Trans Fat 12.8693974599246 g
- Calories 2395 calories
Step-by-step
- Preheat oven to 450 degrees.
- Place pizza crust on a baking sheet; sprinkle with diced onion.
- In a bowl, toss together chicken and barbecue sauce; spoon mixture evenly over pizza crust; top with bacon crumbles and sprinkle with cheeses.
- Bake for 10 to 12 minutes or until pizza has heated through and cheese has melted.
Barbecue sauce dictates both the moisture balance and the caramelization rate of this entire pie, acting as sauce, sugar source, and primary seasoning all at once. Because commercial tomato-based sauces carry heavy sugar loads that scorch rapidly, managing your oven environment is essential when deploying them over high heat. Using pre-cooked chicken saves labor, but introducing cold protein straight from the refrigerator will drop surface temperatures and lengthen the bake time unless you temper it slightly on the counter while the oven preheats to 450 degrees.
- Dice raw onions very small so they release moisture quickly and soften fully within the strict 10 to 12 minute bake window rather than remaining crunchy.
- Toss the chopped poultry directly in the barbecue sauce before application to coat every piece evenly, preventing dry spots from burning in the direct heat of the upper oven rack.
- Layer low-moisture mozzarella beneath provolone to create an elastic cheese blanket that traps the heavy toppings without sliding off the crust.
- Bake directly on a preheated heavy steel or stone if available to crisp the bottom crust faster than a standard sheet pan can manage.
Pull the pie from the oven the moment the cheese bubbles and develops light brown spots at the edges. Letting the baked pizza rest for three minutes before slicing allows the melted fats to redistribute so the toppings stay anchored to the crust.
