When I’m pressed for dinner ideas, my brain sometimes draws a blank. My reliable fallback is usually chicken and rice — simple, fast, and everyone likes it. But one afternoon, after having chicken and rice the night before, I found myself empty-handed on dinner plans. A quick S.O.S. text to my husband brought back the perfect suggestion: Barbecue Chicken Pizza. It was exactly what we needed to avoid an uninspired dinner.

Making this pizza reminded me why it’s such an easy family favorite. The base is a tender homemade pizza dough topped with tangy barbecue sauce, chopped grilled chicken, melted mozzarella, and thin slices of red onion. The combination is smoky, sweet, and fresh when finished with chopped cilantro or flat-leaf parsley. Rolling, shaping, and topping the dough is fun and lends itself to creative shapes — my son even declared our oddly shaped crust looked like a map of Africa, so we briefly celebrated “African pizza.”

Description

Homemade pizza dough topped with barbecue sauce, grilled chicken, shredded mozzarella, and sliced red onions. This pizza is a go-to for busy nights and is a crowd-pleaser for both adults and kids. You can use leftover grilled chicken, rotisserie chicken, or quickly cook chicken breasts to top the pizza.

Ingredients

• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water
• 1 teaspoon sugar
• 2 tablespoons olive oil (plus more for greasing)
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour, plus more if needed
• 2 tablespoons cornmeal
• 2/3 cup barbecue sauce (use your preferred brand)
• 1 cup grilled chicken, chopped
• 16 ounces mozzarella cheese, shredded
• 1/4 cup sliced red onion
• Fresh cilantro or flat-leaf parsley, chopped, for garnish

Instructions

1. In the bowl of an electric mixer, combine the yeast and warm water. Let the yeast soften for a few minutes. Add the sugar, olive oil, and salt.
2. Attach the dough hook and mix on low, gradually adding the flour until a dough forms. Increase speed to medium and knead with the dough hook for 4–5 minutes. Add a little more flour if the dough is excessively sticky; the dough should pull away from the sides of the bowl but remain slightly tacky.
3. Remove the dough, clean the bowl, coat the inside lightly with oil, and return the dough to the bowl. Cover and let rise in a warm place until doubled, about 30–45 minutes. A proof setting in an oven works well if your oven offers one.
4. Preheat the oven to 450°F (230°C). Punch down the dough and divide it into two equal portions. On a well-floured surface, stretch each portion into a disk. If the dough resists and keeps springing back, let it rest for 5–10 minutes and then continue shaping.
5. Place the shaped dough on greased baking sheets sprinkled with cornmeal to prevent sticking. Spread barbecue sauce over the surface, then add the chopped grilled chicken, shredded mozzarella, and sliced red onion.
6. Bake on the top rack for 10–12 minutes, or until the cheese is bubbly and golden in spots. Cooking times can vary by oven, so watch for a nicely browned cheese and a firm crust.
7. For a crisp bottom crust, transfer the pizza to a cooling rack for about 5 minutes before cutting on a board. Slice and serve immediately, garnished with chopped cilantro or parsley.

Notes and Tips

Use leftover grilled or rotisserie chicken to save time. Adjust the amount of barbecue sauce to taste, and try a smoky or spicy variety for a different flavor profile. For an even-crisper crust, bake on a preheated pizza stone or transfer to a hot baking sheet while preheating. If you prefer more freshness, finish the baked pizza with a handful of arugula or a drizzle of olive oil.

Nutrition

• Serving Size: 1 pizza
• Calories: 1760
• Sugar: 38g
• Sodium: 3181mg
• Fat: 33g
• Saturated Fat: 33g
• Unsaturated Fat: 31.9g
• Trans Fat: 0g
• Carbohydrates: 175g
• Fiber: 7.1g
• Protein: 103g
• Cholesterol: 299mg