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