Recipe: BBQ Chicken Pizza

This recipe for BBQ Chicken Pizza was inspired by those BBQ Chicken sandwiches with bacon that are so yummy… I thought why not put the same ingredients on a pizza…. The idea of the addition of pineapple came from some of my shish kabob recipes..

My last post was about making Homemade Pizza…. well this recipe came about because I had leftover pizza dough… enough for a small pizza… and two small boneless chicken breasts that I had defrosted for supper and realized too late that there were only two not three and not enough for supper… so I decided to make a BBQ Pizza…. we like all the flavors in it… so I thought why not?... Glad I did… this is a definite do-over… very tasty indeed.

Try it … you’ll like it!

As always…enjoy!

Recipe: BBQ Chicken Pizza

All you need:

1-2 boneless chicken breasts
Sprinkle of paprika
Sprinkle of garlic powder
Sprinkle of onion powder
Sprinkle of salt
Sprinkle of ground pepper
Your favorite barbeque sauce (homemade or store bought)
1 can (8 ounces) Dole pineapple chunks
2 large green onions, chopped (white and green parts)
3 strips of thick sliced bacon, cooked and cut-up
Cheddar cheese, shredded
Pizza dough, (homemade or store bought)
Olive oil

All you need to do:

Take the prepared pizza dough (if you have stored leftover pizza dough or follow directions on store bought pizza dough)out of the refrigerator about 30 minutes before using to get t close to room temperature (will make rolling it out easier) or make pizza dough.

If making the pizza dough:

See my previous post “Homemade Pizza” … if using Fleischmann’s Rapid Rise yeast… figure about 15 minutes to make the dough and about an hour for it to rise… if using regular yeast… the dough will need to rise for about 2 hours.

When the dough is already made…. continue with the directions:

Line a small baking sheet with foil. Lay the bacon strips on the foil and place in a cold oven… set the oven for 400 degrees F and set the timer for 15-20 minutes…. bacon should still be bendable but cooked…drain on paper towels…. Do not allow it to get crispy since it will be baked again on the pizza.

Chop the bacon into ½ inch pieces. Set aside.

Line another baking sheet with foil.

Season both sides of the chicken with the paprika, garlic powder, onion powder, salt and pepper… rub it in.

Drizzle a little bacon grease on the foil.

Place the chicken on the foil… spread about 1 tablespoon on each side of the chicken breast… and place in your already heated 400 degree oven.

Bake chicken for 20-25 minutes (depending on thickness) or until juices run clear when cut.

Allow the chicken to briefly cool for better handling.

When cool… cut the chicken into small dices. Set aside.

Cut the pineapple chunks in half and set aside.

Lightly spray the pizza pan with cooking oil.

Flour a board and gently knead it a few times using some of the flour if the dough is sticky.

Roll the dough out to about 1 inch larger than the pizza pan.

Roll the edge to form a crust.

Prick the bottom of the crust about 6 times to prevent the dough from puffing up during baking.

Lightly brush the crust with olive oil.






Lightly spread barbeque sauce over the bottom….






Layer the pizza with the diced chicken, cut-up pineapple chunks, chopped green onions and bacon.

Dot the filling with additional barbeque sauce.





Spread the cheddar cheese over the top (I used about 1 cup for a 12 inch pizza… adjust the amount to the size pan you are using).





Bake at 400 degrees F for 25 minutes or until cheese is melted and filling is bubbly.