BBQ Chicken Flatbread Pizza Recipe
This BBQ Chicken Flatbread Pizza Recipe will blow your socks off! It has a homemade soft and pillowy pizza dough that gets perfectly crisp on the bottom. It's topped with a tangy and creamy sauce BBQ sauce and then hearty shredded BBQ chicken. Then cheddar cheese melts over top for a nutty and chewy texture. The final topping? Wait for it... COLESLAW on top! #BBQchickenpizza #chickenpizza #homemadepizza #familydinnerideas #bbqchicken
Servings 2 Large Pizzas
Calories 603kcal
Ingredients
Flatbread (Pizza) Dough
- 1 tablespoon Active Dry Yeast (1 packet)
- 2 tablespoon Sugar, granulated
- 2 ½ cups Lukewarm water (around 90 F degrees)
- 6 cups All Purpose Flour
- 2 ½ teaspoon Salt
- 2 tablespoon Olive Oil (plus a little to coat the bowl)
BBQ Chicken
- 1 lb Chicken Breast, boneless and skinless
- 2 teaspoon Salt (for water to cook chicken)
- ½ teaspoon Black Pepper (for water to cook chicken)
- ½ cup BBQ Sauce
Sauce and Toppings
- 1 cup BBQ Sauce
- ½ cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1 cup Fresh Cilantro leaves
Coleslaw (optional)
- 10 oz Coleslaw Mix (1 package)
- ½ cup Mayonnaise
- 1 tablespoon Yellow Mustard
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
Prep Ahead - Make the Flatbread (Pizza) Dough
- Mix the active dry yeast and sugar in a large bowl. Add the warm water and stir to dissolve the yeast and sugar. Add 2 tablespoon Olive Oil, the flour, and salt and mix to combine and form a ball. (see blog post for images)
- Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Let sit for 30 minutes until doubled in size. (see blog post for images)
- When the dough has doubled in size, punch it down to release the air bubbles. For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas.
Prep Ahead - Cook Chicken
- While the dough is rising, bring a pot of water (about 3 cups) to a boil with 2 teaspoon salt and 1 teaspoon pepper. While water is warming, cut the chicken into 2-inch pieces so equal in size. They will be shredded, so don't worry, this just helps it to cook faster. Add the chicken gently to the boiling water and then cook for 10 minutes or until cooked through (internal temp is 165F).
- Remove the chicken to a plate to cool enough to handle and shred. Save ½ cup of the cooking broth. When cool enough, shred the chicken with your fingers.
- Add the shredded chicken back to the pot with ½ cup of the reserved cooking broth and ½ cup of the BBQ sauce. Stir and simmer for 5 minutes.
Prep Ahead - Sauce and Coleslaw
- Make the sauce for the pizza by mixing 1 cup of your favorite BBQ sauce with ½ cup of sour cream. Store in the fridge for adding to the pizza crust.
- Mix the coleslaw mix with the mayonnaise and mustard. Season with salt and pepper. Store in the fridge until ready to serve, it gets better if it sits for an hour or overnight!
Assemble and Cook Your Pizza
- Preheat the oven to 400 F degrees.
- When you are ready to make the pizza, roll out the dough to the size and shape of your pan. You can stretch the dough out slowly in the air by turning it around with your fist and fingers. Or you can roll it out on a floured surface.
- For a crispier crust, par-bake it for 10 minutes.
- Spoon the sauce onto the crust and spread it around. Add the Chicken on top of the sauce. Then sprinkle a layer of cheese. Finally, sprinkle cilantro leaves (optional).
- Bake the pizza in the oven for 15 minutes until the crust is golden brown and the cheese is completely melted.
Notes
Note, if you split the dough in half, you will get 2 large pizzas with a relatively thick crust. Not deep dish, but not super thin. If you prefer really thin, split the dough into thirds.
