Better than the Best Barbecue Chicken Pizza
Serving Size / Yield
- 1 teaspoon extra virgin olive oil (plus brushing oil)
- 1/2 lb pizza dough
- 1/3 cup + 2 tablespoons barbecue sauce
- 1 8 -ounce skinless, boneless chicken breast
- Salt and ground pepper
- 2/3 cup grated smoked gouda cheese
- 2/3 cup grated mozzarella cheese
- 1/2 small red onion, thinly sliced
- Fresh cilantro
Brush large bowl with olive oil, then add pizza dough to the bowl and turn to coat with oil. Cover dough with plastic wrap and set aside for 30 to 40 minutes. Position racks in upper and middle third of oven and place inverted baking sheet on top rack. Preheat oven to 425 degrees.
Lay out a sheet of parchment paper and brush with olive oil. Transfer pizza dough to parchment and roll it into a 10-inch round. Brush the dough with olive oil and cover it with parchment. Set it aside to let it rise slightly for 30 minutes.
Mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Move the chicken to a baking dish and season with salt and pepper, then brush with barbecue sauce mixture. Bake on the middle oven rack for about 20 minutes until thoroughly cooked. After cooled, cut into 1/2 inch cubes.
Spread remaining 1/3 barbecue sauce on pizza dough leaving a border of about 3/4 inch. Top pizza with chicken, gouda, mozzarella, and red onion. Transfer pizza to pizza peel and then slide on to baking sheet in the oven. Bake for about 20 to 25 minutes, until crust is golden and cheese is melted. Sprinkle with cilantro for extra freshness.