Categories: Pizza/flatbread
Ingredients
- 2 tablespoons olive oil, if baking on a baking sheet
- one pound fresh pizza dough (scratch or storebought)
- about 3/4 cup barbecue sauce, divided
- 1 1/2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
- one quarter of one red onion, peeled and thinly sliced
- 2 cups shredded mozzrella cheese
- 1/3 cup fresh cilantro leaves, finely minced for garnishing
Directions
- Preheat oven to 475F. Place pizza stone in the oven if using one (don’t add oil to the stone) or lightly oil a baking sheet with 2 tablespoons olive oil.
- Roll or stretch pizza dough out into approximately a 10 to 12-inch round or an oblong shape (doesn’t have to be perfect). Place dough onto a well-floured pizza peel if using a stone or onto the baking sheet.
- Evenly spread about 1/3 cup barbecue sauce over the pizza, keeping a 1/2-inch bare margin around the perimeter.
- To a medium bowl, add the chicken, remaining barbecue sauce, and toss to combine.
- Evenly scatter chicken over the pizza.
- Evenly top with red onion, mozzarella, and bake for about 8 to 13 minutes, or until cheese is melted and pizza is done to your liking. Baking times will vary based on the dough used, how heavily you pile on the toppings, what surface you’re baking on, and personal preference. Watch closely starting at about 8 minutes because it’s a very hot oven and the pizza can go from raw to charred in a minute.
- Evenly sprinkle with cilantro, slice, and serve immediately. Pizza is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently if desired.