Name: BBQ Chicken Pizza
Prep time: 35 min
Cook time: 40 min
Ingredients: 2 cups Iceberg lettuce (chopped); 8 Grape tomatoes (halved); 1/2 cup Cucumber (sliced into half circles); 2 TBSP Red onion (sliced thin); 2 tsp Ranch dressing; 1/2 cup Ketchup; 2 TBSP Brown sugar; 1/4 cup Water (more if needed); 1 TBSP Apple cider vinegar; 1/2 TBSP Worcestershire sauce; 1/2 TBSP Molasses; 1/2 tsp Salt; 1/4 tsp Garlic powder; 1/4 tsp Onion Powder; 1/8 tsp Ground mustard; 1/8 tsp Paprika; 4 oz Chicken breast boneless skinless; Salt; Black pepper; 1 ball Pizza dough (store bought dough or use home made dough (see recipe in menu)); Nonstick spray (or semolina flour if using a pizza stone); All-purpose flour (as needed for rolling the dough); 8 oz Monterey jack (shredded); 1/3 cup Tomato (diced small); 2 TBSP Scallions (chopped); 24 oz Your choice of soda (cold)

BBQ Chicken Pizza

(yields 8 slices or 4 servings based on 2 slices per serving)

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Prep Time: 35

Cook Time: 40

Servings:

Calories: 677kcal

Equipment

pizza stone
pizza pan or baking sheet

Ingredients

Salad

2 cups Iceberg lettuce chopped
8 Grape tomatoes halved
1/2 cup Cucumber sliced into half circles
2 TBSP Red onion sliced thin
2 tsp Ranch dressing

BBQ Chicken

1/2 cup Ketchup
2 TBSP Brown sugar
1/4 cup Water more if needed
1 TBSP Apple cider vinegar
1/2 TBSP Worcestershire sauce
1/2 TBSP Molasses
1/2 tsp Salt
1/4 tsp Garlic powder
1/4 tsp Onion Powder
1/8 tsp Ground mustard
1/8 tsp Paprika
4 oz Chicken breast boneless skinless

Seasoning

Salt
Black pepper

Pizza

1 ball Pizza dough store bought dough or use home made dough (see recipe in menu)
Nonstick spray or semolina flour if using a pizza stone
All-purpose flour as needed for rolling the dough
8 oz Monterey jack shredded
1/3 cup Tomato diced small
2 TBSP Scallions chopped

Soda

24 oz Your choice of soda cold

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C).
Prep the ingredients per the instructions above.
Arrange the salad ingredients in a bowl. Whisk all the ingredients for the vinaigrette in a bowl until fully combined—season with salt and pepper to taste. Set aside.
Prepare the dough according to the directions on the package or if using homemade dough refer to the recipe directions.
Make BBQ chicken: Combine all ingredients in a saucepan (except the chicken) over medium heat and bring to a low simmer for 3 to 5 minutes. Then set aside. Preheat a grill or grill pan on medium heat. 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 of the chicken with sauce. Cook on both sides, lightly brushing with sauce, to an internal temperature of 160℉ (71℃). Set aside to rest for 5 minutes then dice.
Clean and dry the counter well (make sure your hands are dried well before working with the dough). Sprinkle the counter with flour; place the dough on top of the flour, coating each side so the dough doesn't stick.
Begin stretching out the dough using your hands or a rolling pin. Make sure it is being stretched evenly and avoid creating thin spots in the center (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking).
Gently place the dough on a baking sheet, pizza pan, or pizza stone. (Use nonstick spray when you are using the baking sheet/pan or semolina flour if using the pizza stone to prevent sticking.)
Evenly spread a layer of BBQ sauce on the dough, leaving about an inch of dough without sauce around the edge.
Evenly distribute the cheese over the sauce and top with chicken.
Bake the pizza in the oven for 10 minutes, then rotate the pan and bake until the crust is golden brown and crispy and the cheese is melted (approximately 10 minutes or more if needed).
Let the pizza sit for 2 to 3 minutes before cutting. Garnish with tomatoes and scallions.
Dress the salad.
Portion the pizza. Enjoy with salad and soda.

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