Barbecue Chicken Pizza
Topping pizza with your favorite barbecue sauce instead of the usual tomato sauce gives it a delicious smoky flavor that you can highlight by cooking the pizza over an open fire with our specially designed steel grill pizza pan. The pan absorbs and transfer heat evenly, so you’re guaranteed a crispy crust and perfectly cooked toppings. Feel free to omit the jalapeño if you don't like spicy food.
- Olive oil for brushing
- 1/2 batch Food Processor Pizza Dough
- 1/2 cup (4 fl. oz./125 ml) barbecue sauce
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 1 cup (6 oz./180 g) shredded cooked chicken
- 1/4 small red onion, thinly sliced
- 1 jalapeño chile, thinly sliced (optional)
- 1/4 cup (2 oz./60 g) crumbled cotija cheese
- Fresh cilantro leaves for garnish
Prepare a hot fire in a grill. Turn the center burner to medium-low heat or arrange the coals so the center of the grill is at medium-low heat and the edges are at high heat. Lightly brush a steel grill pizza pan with olive oil.
On a lightly floured surface, roll out the pizza dough into a 12-inch (30-cm) round and transfer to the prepared pizza pan. Spread the sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with the mozzarella cheese. Top with the chicken, onion and jalapeño.
Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board and top with the cotija cheese and cilantro leaves. Cut into slices and serve immediately. Serves 2 to 4.
Williams-Sonoma Test Kitchen