Homemade Barbecue Chicken Pizza

Ingredients

• 500 g All-purpose flour (sift before use)
• 10 g Salt (fine)
• 7 g Dry baker's yeast (1 packet)
• 15 ml Olive oil (extra virgin, 1 tablespoon)
• 275 ml Warm water (about 30 °C)
• 300 g Chicken tenders (boneless)
• 15 ml Olive oil (for the chicken) (1 tablespoon)
• 2 g Salt (for the chicken) (to taste)
• 1 g Black pepper (freshly ground)
• 150 g Red bell pepper (seeded, thin strips)
• 80 g Red onion (thinly sliced)
• 150 g Cherry tomatoes (halved)
• 200 g Shredded mozzarella (stretched-curd cheese)
• 60 ml Barbecue sauce (about 4 tablespoons)
• 5 ml Dried oregano (1 teaspoon)
• few leaves Fresh basil (optional, for garnish)

Instructions

1. Mix the dry ingredients

   In the mixer bowl, place the flour, salt and dry yeast separately (yeast on one side, salt on the other).

   Time: PT5M

2. Knead the dough

   Add the warm water gradually while mixing with the mixer’s dough hook for 5 minutes until a homogeneous dough is obtained.

   Time: PT5M

3. Incorporate the olive oil

   Pour in one tablespoon of olive oil and continue kneading for an additional 5 minutes until the dough becomes smooth and elastic.

   Time: PT5M

4. First rise

   Cover the bowl with plastic wrap and let rest at room temperature (≈25 °C) for 1 hour, until the dough doubles in size.

   Time: PT1H

   Temperature: 25°C

5. Degas and shape the balls

   Degas the dough by gently pressing, divide into two 250 g balls and place them in a lightly floured bowl.

   Time: PT5M

6. Second rise

   Cover the balls with plastic wrap and let rest for 20 minutes at room temperature.

   Time: PT20M

   Temperature: 25°C

7. Prepare the toppings

   While the dough rests, cut the red bell pepper into thin strips, thinly slice the red onion, halve the cherry tomatoes and season the chicken tenders with 1 tablespoon olive oil, salt and pepper.

   Time: PT10M

8. Grill the chicken and vegetables

   Heat the grill pan over medium‑high heat, cook the chicken until it reaches 75 °C internal temperature (about 8 minutes) then set aside. Grill the pepper strips and onion rings until lightly caramelized (5 minutes).

   Time: PT15M

9. Preheat the oven and pizza stone

   Place the pizza stone in the oven and preheat to 220 °C for at least 30 minutes (or 10 minutes if no stone).

   Time: PT10M

   Temperature: 220°C

10. Roll out the dough and top

    On a lightly floured surface, roll each ball into a 30 cm disc, leaving a border of about 1 cm. Place parchment paper on the baking sheet, transfer the dough, spread 4 tablespoons of barbecue sauce, distribute the chicken, peppers, onions, tomatoes, sprinkle the mozzarella and dust with oregano.

    Time: PT5M

11. Bake the pizza

    Bake the pizza on the hot stone for 15 minutes until the crust is golden and the cheese is bubbling.

    Time: PT15M

    Temperature: 220°C

12. Rest and serve

    Remove the pizza, let rest for 2 minutes, add a few fresh basil leaves, cut into slices and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-purpose flour: type 00 flour, whole wheat flour
• Instead of Dry baker's yeast: fresh yeast (15 g)
• Instead of Olive oil: rapeseed oil
• Instead of Chicken tenders: chicken breast cut into strips
• Instead of Olive oil (for the chicken): sunflower oil
• Instead of Red bell pepper: yellow bell pepper
• Instead of Red onion: shallot
• Instead of Cherry tomatoes: Roma tomatoes
• Instead of Shredded mozzarella: grated cheese such as Emmental
• Instead of Barbecue sauce: spicy ketchup
• Instead of Dried oregano: dried thyme
• Instead of Fresh basil: flat-leaf parsley

Equipment Needed

• Stand mixer with dough hook
• Stainless steel bowl
• Kitchen scale
• Silicone spatula
• Plastic wrap
• Baking sheet
• Parchment paper
• Rolling pin (optional)
• Chef's knife
• Cutting board
• Grill pan or electric grill
• Pizza stone (optional)
• Oven
• Kitchen brush (optional)
• Oven thermometer (optional)

Critical Steps — Do Not Skip

• Incorporate the olive oil after the first kneading
• First rise until the dough doubles in volume
• Cook the chicken until internal temperature reaches 75 °C
• Preheat the pizza stone to high temperature
• Final bake until crust is golden

Chef Tips from the Video

• Lightly brush the edge of the dough with olive oil before baking for a golden crust.
• Use a full‑power oven (220 °C) to achieve the best crispiness.
• Let the pizza rest for 2 minutes after removing from the oven so the cheese sets.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 3 days.

Freezer: Wrap each slice in aluminum foil then freeze, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator for a slow fermentation.
• Barbecue sauce can be made ahead and stored for 1 week in the refrigerator.
• Cut the vegetables and store them in an airtight container in the fridge until assembly.