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BBQ Chicken Pizza
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BBQ Chicken Pizza

Crispy homemade yeast-dough pizza with homemade BBQ sauce, chicken, red onions and mozzarella.

  • 100 min
  • 951 kcal / serving
  • medium
Protein
57.8 g
Fat
26 g
Carbs
118.6 g

Contains: gluten, milk (to the best of my knowledge)

Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.

Ingredients

2 servings

  • 250 g plain flour, plus extra for rolling
  • 150 ml lukewarm water
  • 1 tsp dried yeast
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil (for the dough)
  • 250 g chicken breast
  • 1 tsp olive oil (for frying)
  • 80 g tomato ketchup (for the BBQ sauce)
  • 1 tbsp honey (for the BBQ sauce)
  • 1 tbsp apple cider vinegar (for the BBQ sauce)
  • 1 tsp smoked paprika (for the BBQ sauce)
  • 1 clove garlic (for the BBQ sauce)
  • 150 g mozzarella
  • 1 red onion
  • 50 g sweetcorn (canned, drained)
  • Fresh cilantro
  • Salt and pepper

Method

  1. For the dough mix the flour, yeast, sugar and salt. Add the water and 1 tbsp olive oil and knead for 8–10 minutes into a smooth, elastic dough. Cover and leave in a warm place for about 1 hour until visibly risen.
  2. For the BBQ sauce stir the ketchup, honey, vinegar and paprika together in a small pan and grate in the garlic. Simmer gently for 5 minutes until slightly thickened, then season with salt and pepper.
  3. Season the chicken breast with salt and pepper and fry in the olive oil over medium heat for 5–6 minutes per side until cooked through. Rest for 5 minutes, shred into small pieces and mix with 2 tbsp BBQ sauce.
  4. Preheat the oven to 250 °C, with a pizza stone if you have one.
  5. Halve the dough and roll out on a floured surface into two thin bases. Place on baking paper and spread with the remaining BBQ sauce, leaving a border.
  6. Slice the onion into thin rings. Top the pizzas with the chicken, onion, sweetcorn and torn mozzarella.
  7. Bake the pizzas one after the other for 10–12 minutes until the crust is golden and crispy. Top with fresh cilantro and serve.

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