Recipe: BBQ Chicken Pizza
Makes 2 (10-inch) pizzas
- 1 pound
pizza dough, at room temperature at least 1 hour
Finely ground cornmeal, for dusting
All-purpose flour, for rolling out dough
- 2 teaspoons
- 1/2 cup
barbecue sauce, divided
- 1 cup
low-moisture shredded mozzarella cheese (4 ounces), divided
- 1 cup
shredded smoked Gouda cheese (4 ounces), divided
- 8 ounces
cooked chicken breast, chopped into bite-sized pieces, divided
- 1/4 cup
thinly sliced red onion, divided
Chopped fresh cilantro, for garnish
Arrange a rack in the bottom third of the oven, place a heavy baking sheet upside down on the rack, and heat to 450°F.
Divide the pizza dough into 2 pieces. Dust a 12-inch piece of parchment paper with cornmeal, place a piece of dough on it, and stretch or roll into a thin, 10-inch round. If the dough is sticky, dust with a little bit of all-purpose flour.
Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the dough directly onto the back of the baking sheet. Brush the dough with half of the olive oil, then spread half of the barbecue sauce into a thin layer onto dough, leaving a 1/2-inch border. Sprinkle with half of the mozzarella and smoked Gouda cheeses. Scatter half of the chicken and onions over the cheese.
Bake until the edges are golden-brown and crisp, 10 to 12 minutes. Garnish with the cilantro and cool for 2 minutes before slicing and serving. Repeat with the remaining dough and toppings.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.