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If you're short on time, you can toss shredded store-bought rotisserie chicken with barbecue sauce for the topping.

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Credit: Bryan Gardner

Recipe Summary test

prep:
25 mins
total:
1 hr 20 mins
Yield:
Makes two 10-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with rack in center. Place chicken on a parchment-lined rimmed baking sheet and season generously with salt and pepper. Roast until skin is golden and internal temperature registers 160 degrees, 25 to 28 minutes. Let cool, then shred meat into small pieces and toss with 2 tablespoons barbecue sauce. Set aside.

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  • Increase oven temperature to 500 degrees. Divide dough into two pieces and let rest 15 minutes. Working with one piece at a time on an oiled rimmed baking sheet, press dough into a 10-inch round. Brush generously with barbecue sauce, and top with half the chicken, onion, and cheese. Dollop with 1 tablespoon barbecue sauce. Bake until crust has browned and cheese has melted, 10 to 12 minutes. Remove from oven and top with half the cilantro and jalapenos, if desired. Repeat with remaining dough.

Cook's Notes

Make sure pizza dough is at room temperature before trying to shape. If dough springs back, let rest 15 minutes before continuing.

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