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BBQ chicken pizza, how to make pizza dough
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BBQ Chicken Pizza + Poblanos

Prep Time6 hours
Cook Time8 minutes
Total Time6 hours 8 minutes
Course: Main Dish
Cuisine: Italian
Servings: 2 pizzas
Author: Susan Pridmore

Ingredients

  • Pizza dough for 2 pizzas or make your own
  • ½ cup your favorite spicy tomato/pizza sauce
  • 1 poblano pepper
  • 1 roasted chicken breast I bought a pre-roasted chicken
  • 1 tablespoon your favorite BBQ sauce
  • cup mozzarella cheese or more if you prefer
  • 1 tablespoon toasted pepitas

Instructions

  • I like to make my own pizza dough, but you can buy dough if you're in a rush.
  • Preheat the oven to 500˚F with a pizza stone on the bottom rack one hour before you plan to bake the pizzas.
  • Place the poblano pepper under the broiler until the skin blisters, around 10 minutes. Flip the pepper over and slip it back under the broiler for another 5 - 7 minutes. Place the pepper in a bag for 10 minutes. Pull it out and peel the skin off. Cut off the top, and remove the seeds, and discard. Coarsely chop the pepper.
  • Place one pizza disk on a piece of parchment paper placed on an upside-down baking sheet. If the dough is sticky, sprinkle a little flour on top and on your hands. If you can only bake one pizza at a time, work on one while keeping the other covered with plastic.
  • Stretch the dough with your fingers all around while turning it, until you have a 9" diameter pizza round. Alternatively, roll it out to 9" in diameter.
  • Spread half of the tomato sauce across the top of a pizza round, leaving a 1" border.
  • Toss the diced chicken in the BBQ sauce. Use enough BBQ sauce that the chicken pieces are well covered. Add a little more if you want, and sprinkle half of the chicken over the tomato sauce. (If you want to make a vegetarian pizza, mix the tablespoon of BBQ sauce into the tomato sauce, omit the chicken and continue with the recipe.)
  • Sprinkle half of the coarsely chopped roasted pepper over the chicken, along with half of the cheese.
  • Slide the parchment paper from the underside of the baking sheet onto the pizza stone. Bake for 8 minutes at sea level; and for 13 minutes at 7000 feet above sea level. The crust should be lightly browned, and the toppings bubbly. Top with half of the pepitas.
  • Repeat with the second pizza round.
  • Serve warm.

Notes

The prep time includes the time to make the dough!