BBQ Chicken Treat (Print Version)
# Ingredients:
→ Base
01 -
1 Tablespoon cornmeal
02 -
1 Tablespoon olive oil, split into two portions
03 -
1/2 batch of homemade dough or 1 pound store-bought variety
→ Toppings
04 -
1 Tablespoon fresh cilantro, chopped (or swap with basil)
05 -
1/2 small red onion, sliced thinly
06 -
2/3 cup shredded smoked gouda cheese
07 -
2/3 cup shredded mozzarella cheese
08 -
1 cup cooked chicken, chopped or shredded (about 8 ounces)
09 -
1/3 cup plus 2 Tablespoons of BBQ sauce you enjoy most
# Instructions:
01 -
Homemade dough? Follow through step 3 of your recipe. If you're using frozen store-bought dough, make sure it's thawed first.
02 -
Set your oven to 475°F (246°C) and let it heat for 15-20 minutes. Coat a large pan with half the olive oil and sprinkle some cornmeal on top. If you're using a pizza stone, pop it in the oven to warm up during preheating.
03 -
Flatten the dough on a floured counter, forming a circle about 12 inches wide and 1/2 inch thick. Pinch the edges to make a little crust. Cover the dough and let it sit for a bit.
04 -
Poke some small indentations in the dough to stop bubbles from forming. Brush the surface with olive oil, spread BBQ sauce, and layer on chicken tossed with the extra sauce, then sprinkle the cheeses and thinly sliced onion.
05 -
Pop it into the oven and bake for 14-15 minutes until the crust gets crispy and golden. Add some cilantro on top if you'd like before serving. Enjoy right away!
# Notes:
01 -
Freeze the pizza, whole or in slices, for up to 3 months. Let it thaw in the fridge or on the counter before reheating.
02 -
Microwave or bake refrigerated slices at 350°F to warm them up (10 minutes for slices or 15-20 minutes for an entire pizza).
03 -
If smoked gouda isn’t available, just use extra mozzarella. The cilantro and onion can be skipped if you'd prefer.