Chef notes
This copycat barbecue chicken pizza is a homemade version of the classic mall bite. Store-bought pizza dough gets stretched and cooked in a cast iron, topped with your favorite barbecue sauce and baked with juicy pieces of chicken, tons of cheese and onions. It's an awesome recipe to make with your family and friends any night of the week. I like to serve it with a big crunchy salad.
Special Kitchen Equipment Required: 12-inch cast iron skillet
Technique Tip: If you are having trouble stretching the dough, cover with a clean kitchen towel and let it rest for 10 to 15 minutes, then resume stretching.
Swap Option: You may substitute the chicken for tofu.
Ingredients
- 1/2 pound boneless skinless chicken breasts, 1-inch dice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt, plus more to taste
- 4 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 2/3 cup barbecue sauce, divided, plus more for serving
- 1 pound store-bought pizza dough, room temperature
- 1/2 cup grated mozzarella cheese
- 1/4 medium red onion, thinly sliced
- 2 green onions, thinly sliced on a bias, white and green parts separated
- 1/2 cup grated smoked Gouda cheese
- freshly cracked black pepper
- 1/4 cup fresh cilantro leaves, for garnish
- flaky salt, for garnish (optional)
- ranch dressing, for serving (optional)
Preparation
1.Preheat the oven to 475 F and set a rack in the upper third of the oven.
2.In a small bowl, combine the chicken, onion powder, garlic powder, red pepper flakes and salt. Add 2 tablespoons of olive oil and toss to coat again. Heat a 12-inch cast iron skillet over medium-high heat. Once smoking, add the chicken and cook, tossing occasionally, until lightly browned and almost cooked through, 3 to 4 minutes. Transfer to a bowl, toss with 1/3 cup barbecue sauce and set aside. Wipe out the cast iron and remove from the heat to cool slightly.
3.Grease the cooled cast iron skillet with remaining 2 tablespoons olive oil, making sure to coat the sides. Stretch the dough until it covers the entire surface of the skillet. Flip to ensure both sides are coated in olive oil. Use your fingers to pinch out any big bubbles forming in the center of the dough. Bake until the crust starts to set, 5 to 6 minutes.
4.Use the back of a spoon to spread 1/3 of the barbecue sauce over the top of the dough, leaving a 1/4- to 1/2-inch border of crust without sauce. Top with mozzarella cheese, red onions, chicken and whites of a green onion, smoked gouda, freshly cracked black pepper and a pinch of salt. Bake for about 15 minutes until the cheese is melted and bubbling and the bottom of the crust is golden brown. If you would like the top to brown more, broil for 2 to 3 minutes.
5.To finish, drizzle with more barbecue sauce and top with green onions, cilantro and flaky salt, if using. Serve with ranch dressing.
