Homemade Bbq Chicken Pizza Food

BBQ CHICKEN-BACON PIZZA

Steps:

• Heat oven to 450°F.
• Place pizza crusts on baking sheet; spread with barbecue sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until heated through.

BBQ CHICKEN PIZZA

Steps:

• One hour before baking the pizzas, start preheating the oven at 500 degrees Coat chicken with 2 tablespoons barbecue sauce.
• Set aside in the refrigerator.
• Prepare dough into pizza shape.
• Precook if needed.
• Spread remainder of barbecue sauce over the surface of the dough.
• Spread cheese over the sauce.
• Spread chicken over the cheese.
• Place the onion rings over the chicken pieces.
• Place the pizza in the oven (on top of pizza stone if available or on pan).
• Bake until crust is crispy and cheese is bubbling (8-10 minutes).
• Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

BBQ CHICKEN PIZZA

Steps:

• Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
• Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
• Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
• Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
• Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
• Serve hot, topped with green onions.

BBQ CHICKEN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

EASY BBQ CHICKEN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 for 25-30 minutes.
• Place a large piece of parchment paper on your rolling surface and sprinkle it with some cornmeal. Sprinkle some flour on your hands and place the dough on the prepared surface. Use your hands to gently shape the dough into a large round pizza circle, adding more flour if necessary to keep it from sticking. Then dough should be pretty even all around, but you can leave some extra dough on the edges for a crust.
• Brush the outer edge of the pizza with some olive oil.
• Add the BBQ sauce to the center of the pizza and use a spoon to evenly spread it across, leaving a little bit of room at the edge for the crust.
• Sprinkle the mozzarella and cheddar cheese evenly over the BBQ sauce then add the pepper, onion and chicken.
• Carefully transfer the pizza on the parchment paper to the preheated pizza stone.
• Bake at 500 for 8-12 minutes, depending on the thickness of your crust. The pizza is ready when the cheese is melted and the crust is golden brown.
• Carefully slide the pizza and parchment paper onto a cutting board and slice the pizza. Sprinkle with chopped fresh cilantro and serve!

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

BARBECUE-CHICKEN PIZZA

Steps:

• Heat oven to 400ºF.
• Cook chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is no longer pink, stirring occasionally.
• Place crust on baking sheet; spread with barbecue sauce. Top with chicken mixture and cheese.
• Bake 15 to 18 min. or until cheese is melted and crust is golden brown.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

THE BEST EVER HOMEMADE BBQ CHICKEN PIZZA

Steps:

• Start by cooking your chicken breast if you don't have some precooked
• Cook the chicken for 25 minutes in the oven, on a baking sheet, at 400 degrees
• Chop up the chicken and toss it with bbq sauce
• Preheat oven to 475
• Sprinkle a pizza peel with flour, semolina, or corn meal
• Stretch out the pizza dough onto the pizza peel
• Top with bbq sauce and a sprinkle of salt and pepper
• Follow it with the mozzarella and cheddar cheese, bbq chicken and red onion and a pinch of salt and pepper
• Launch the pizza onto your pizza stone
• Cook for about 10 minutes
• Pull from the oven
• Let it cool a few minutes before sprinkling on the chopped cilantro
• Cut into 1/8ths and serve!

HOMEMADE BBQ CHICKEN PIZZA

Steps:

• In a large mixing bowl, add lukewarm water, yeast, and 1/2 cup bread flour. Whisk to combine well and let sit for 30 min.
• Add cold water and olive oil. Whisk to combine.
• Whisk in sugar and salt.
• Add in remainder of flour and mix first with a spatula and then with hands to form a dough ball.
• Knead the dough on a clean and lightly floured surface (or even right in the mixing bowl) for a few minutes to make sure everything is well incorporated.
• Lightly oil the mixing bowl and place dough ball inside. Cover with plastic wrap and keep in a warm spot for at least 1 hour to rise. You can definitely do this the night before with great results--just store in fridge after an hour or two of letting it rise first.
• Preheat oven to 375º F (190º C).
• Place chicken onto an ovenproof dish.
• Pour ¼ cup BBQ sauce right over the chicken, slather it all around and add ½ teaspoon salt.
• Bake for 20 minutes or until chicken is done.
• After it comes out of the oven, let cool for a few minutes before slicing it into thin bite-sized pieces.
• Place pizza stone (or an upside down baking tray) into oven and increase oven temperature to 500º F (260º C)---or 550º F (287º C) if your oven goes that high. Let it preheat for 30 minutes before putting in the pizza.
• Use half the dough for one pizza. Keep the other half covered and store that one for later in the fridge.
• Use fingers or rolling pin to form a thin crust on a lightly cornmealed surface or on parchment paper.
• Place the crust onto a pizza peel or the backside of a cookie tray (that is either topped with parchment paper or lightly dusted with cornmeal).
• Add ½ cup BBQ sauce onto crust and spread it around (leaving the edges clean).
• Add cheese (again, avoid edges of crust), chicken, and red onion.
• Sprinkle with ½ teaspoon salt and a pinch of cracked black pepper.
• Carefully slide pizza around on the tray/peel to test its ability to easily slide onto the pizza stone/tray. If you're not using parchment paper, you may need to add more cornmeal to the bottom of the crust to keep from sticking.
• Slide the pizza (along with the parchment paper if using it) right onto pizza stone. Parchment paper will turn a bit darker but won't burn. Do not worry.
• Allow pizza to bake for 10 minutes or until cheese is bubbly and crust is crisped up and golden brown.
• Remove from oven and add chopped cilantro.
• Top with some parmesan cheese and red chili flakes, slice into squares, and enjoy!

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 375.
• Heat up the olive oil over medium heat, and add the garlic and onion. Cook until caramelized.
• Place naan flatbreads on a sheet pan and spread a layer (as if you were putting on pizza sauce) of bbq sauce around the tops, leaving an edge so it doesn't spill over and make a mess.
• Sprinkle the shredded chicken, and bacon crumbles, over top of the naan and then distribute the onion and garlic evenly.
• Sprinkle with the cheeses and drizzle a little more bbq sauce over top if desired.
• Bake in the oven for 10-12 mins or until the cheese is melty.
• Slice up into 4 pieces per naan. Be aware that you will have to eat this with a fork and knife.the naan doesn't hold up to the moisture, but it's the best tasting bread I've made it with. Use a pre-made pizza crust if you want it to be eaten like a pizza.

HOMEMADE BBQ CHICKEN PIZZA

Steps:

• Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
• To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with 1/3 cup BBQ sauce. Toss the cooked chicken with the remaining BBQ sauce, then scatter all around the pizza. Add the cheeses and red onion.
• Bake pizza for 12-15 minutes. Remove from the oven and top with fresh cilantro, if desired. Slice hot pizza and serve immediately.
• Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.