Ingredients
BBQ Chicken
- 2 cups BBQ sauce
- 4 oz Chicken breast boneless skinless
Seasoning
- Salt
- Black pepper
Pizza
- 1 ball Pizza dough (store-bought or homemade)
- Nonstick spray or semolina flour, (if using a pizza stone)
- All-purpose flour (as needed for rolling the dough)
- 8 oz Monterey jack shredded
- ⅓ cup Tomato diced small
- 2 TBSP Scallions chopped
Kombucha
- 16 oz Kombucha your favorite flavor
Instructions
- Preheat the oven: Set the oven to 425°F (220°C).
- Prep the ingredients: Prepare all ingredients as instructed above.
- Prepare the dough: Follow the directions on the package if using store-bought dough, or refer to your homemade dough recipe.
- Make the BBQ chicken: Brush some of the BBQ sauce on one side of the chicken. Place the chicken on the grill, sauce side down, then brush the top side with more sauce. Cook on both sides, lightly brushing with sauce, until it reaches an internal temperature of 160°F (71°C). Set aside to rest for 5 minutes, then dice.
- Prepare the dough surface: Clean and dry the counter well. Make sure your hands are dry. Sprinkle the counter with flour and place the dough on top, coating each side lightly so it doesn’t stick.
- Stretch the dough: Stretch the dough using your hands or a rolling pin. Ensure even thickness and avoid thin spots in the center. If the dough starts to stick, add more flour.
- Transfer the dough: Gently place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on baking sheets or semolina flour for pizza stones to prevent sticking.
- Assemble the pizza: Spread a layer of BBQ sauce evenly on the dough, leaving about an inch border. Distribute the shredded cheese evenly, then top with diced BBQ chicken.
- Bake the pizza: Bake for 10 minutes, then rotate the pan and continue baking until the crust is golden brown and crispy and the cheese is melted, about 10 more minutes.
- Rest and garnish: Let the pizza sit for 2–3 minutes before cutting. Garnish with diced tomato and chopped scallions. Portion the pizza.
- Serve: Pour kombucha into a glass and serve alongside the pizza.
Nutrition
Calories: 986kcal | Carbohydrates: 119g | Protein: 42g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 3694mg | Potassium: 1041mg | Fiber: 3g | Sugar: 96g | Vitamin A: 1796IU | Vitamin C: 7mg | Calcium: 950mg | Iron: 3mg
BBQ Chicken Pizza
Ingredients
BBQ Chicken
- 2 cups BBQ sauce
- 4 oz Chicken breast boneless skinless
Seasoning
- Salt
- Black pepper
Pizza
- 1 ball Pizza dough (store-bought or homemade)
- Nonstick spray or semolina flour, (if using a pizza stone)
- All-purpose flour (as needed for rolling the dough)
- 8 oz Monterey jack shredded
- ⅓ cup Tomato diced small
- 2 TBSP Scallions chopped
Kombucha
- 16 oz Kombucha your favorite flavor
Instructions
- Preheat the oven: Set the oven to 425°F (220°C).
- Prep the ingredients: Prepare all ingredients as instructed above.
- Prepare the dough: Follow the directions on the package if using store-bought dough, or refer to your homemade dough recipe.
- Make the BBQ chicken: Brush some of the BBQ sauce on one side of the chicken. Place the chicken on the grill, sauce side down, then brush the top side with more sauce. Cook on both sides, lightly brushing with sauce, until it reaches an internal temperature of 160°F (71°C). Set aside to rest for 5 minutes, then dice.
- Prepare the dough surface: Clean and dry the counter well. Make sure your hands are dry. Sprinkle the counter with flour and place the dough on top, coating each side lightly so it doesn’t stick.
- Stretch the dough: Stretch the dough using your hands or a rolling pin. Ensure even thickness and avoid thin spots in the center. If the dough starts to stick, add more flour.
- Transfer the dough: Gently place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on baking sheets or semolina flour for pizza stones to prevent sticking.
- Assemble the pizza: Spread a layer of BBQ sauce evenly on the dough, leaving about an inch border. Distribute the shredded cheese evenly, then top with diced BBQ chicken.
- Bake the pizza: Bake for 10 minutes, then rotate the pan and continue baking until the crust is golden brown and crispy and the cheese is melted, about 10 more minutes.
- Rest and garnish: Let the pizza sit for 2–3 minutes before cutting. Garnish with diced tomato and chopped scallions. Portion the pizza.
- Serve: Pour kombucha into a glass and serve alongside the pizza.
Nutrition
Calories: 986kcalCarbohydrates: 119gProtein: 42gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 137mgSodium: 3694mgPotassium: 1041mgFiber: 3gSugar: 96gVitamin A: 1796IUVitamin C: 7mgCalcium: 950mgIron: 3mg
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