If you were to ask Kyle what his favourite pizza is, I would bet that hands down he would say BBQ Chicken Pizza. For nearly as long as I have known him, this is the pizza that Kyle gravitates towards on any menu, regardless of whether it’s a place that primarily serves pizza or not. He’s tried this pizza nearly everywhere he can. However, on our recent trip to Hawaii, we all went to dinner to California Pizza Kitchen and Kyle did not order the BBQ Chicken Pizza here…where it was invented (or so it says on their menu). This was not an easy decision for Kyle. He was swayed by the Habanero Carnitas pizza when his eyes gravitated to the words “pulled pork” – another weakness of his. He hummed & hawed for quite some time. I swore I could see the sweat beads starting on his forehead when the stress of making a decision almost became too much…until the last minute when I quickly said: “I’ll make you a BBQ chicken pizza when we get home.”
So, the first weekend since we’ve returned from our vacation, I kept my promise to my husband. I turned up the oven and got to some pizza making. I made some No Knead Pizza Dough a la Jim Lahey (the method in his book, not the 12-24 hour version that is out on the internet & in Bon Appetit mag – although this one is tasty as well); I fried up some applewood smoked bacon (since there was a version at California Pizza Kitchen with bacon on it); and I used the leftovers from our recent Buffalo Chicken Wraps to add some heat to our pie. While this wouldn’t be a necessary way to cook your chicken for this pizza, if you love the flavour of hot sauce as much as we do, then I’m sure you’d be just as delighted to taste it here as well. Go ahead and make this pizza without it, but I hereby take zero responsibility for your sub-par pizza.
BBQ Chicken Pizza
pizza dough for 1 12″ pizza
1/3 cup BBQ sauce (your favourite. We used a Guinness BBQ Sauce)
1/3 cup cooked buffalo chicken breast, cut into small, bite-sized pieces
3 sliced bacon, cooked and crumbled
150g mozzarella, shredded
4 green onions, sliced – the white & green parts separated
1 Tbsp cilantro, chopped
Preheat oven to 425ºF (500ºF if you’re using the No Knead Bread).
Lightly coat a 12″ round pizza pan with olive oil. Spread your dough onto the pan and top with the BBQ sauce, mozzarella, chicken, bacon, and the white parts of the green onion. Bake for about 15-20 minutes or until your crust has started to turn golden, the cheese is melted, and the toppings have some colour to them.
Top with the green parts of the green onion and the cilantro. Slice into 8 pieces and serve.