BBQ Chicken
Makes one 9½ in. pizza
Ingredients:
- 8 oz. Neapolitan pizza dough ball
- ⅓ c. shredded roast chicken
- ½ c. barbecue sauce of your choice
- 1½ oz. smoked mozzarella, shredded
- 1½ oz. gouda, shredded
- ½ oz. small red onion, sliced
- 8 slices pickled jalapenos
- 1–2 tbsp. ranch dressing
Print Recipe
Instructions:
- Place a pizza stone on the bottom rack of the cold oven. Set the oven to its highest temperature (ideally 500°F fan-forced) and preheat for 1 hour.
- Following the Neapolitan pizza dough instructions, use your hands to press, pat and stretch the dough ball out to form a 9½ inch circle.
- Mix the chicken and ¼ cup of the barbecue sauce together. Spread the remaining barbecue sauce over the dough and top with half the mozzarella, half the gouda, and all of the chicken. Scatter over the red onion, jalapeno and remaining cheese.
- Carefully transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is golden and cooked through, and the cheese is melted and bubbling.
- Remove from the oven, drizzle with the ranch dressing and serve.
