Every once in a while the portion of my brain that is in charge of generating ideas for what to make for dinner seems to go on vacation. My default dinner for when I’m completely uninspired is chicken and rice. We all love chicken and rice, I usually have all the ingredients on hand, only one dish gets dirty, and I can make it super-fast… So we have chicken and rice A LOT!
Since we had already had chicken and rice the night before, and I had no plan for dinner whatsoever, when 3 o’clock rolled around, I sent out a little S.O.S text to my husband asking for any ideas for dinner. Naturally he suggested Barbecue Chicken Pizza and saved the day. Or at least saved us from having a bowl of Cheerios for dinner.
I hadn’t made this in a while and I forgot how much I loved it! And how fun it is to make pizza. When I was shaping my dough, I made a comment about it being a very odd shape, and Little Boy #1 said, “Mom, it’s perfect, just leave it. It reminds me of Africa.” So then we had African pizza, is there such a thing?
We might be onto something!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 cup warm water
- 1 teaspoon sugar
- 2 tablespoons olive oil (plus more for greasing)
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour, plus more if needed
- 2 tablespoons cornmeal
- 2/3 cup barbecue sauce (I use Sweet Baby Ray's)
- 1 cup grilled chicken, chopped
- 16 ounces mozzarella cheese, shredded
- 1/4 cup sliced red onion
- fresh cilantro or flat leaf parsley, chopped
- In the bowl of an electric mixer, mix yeast and warm water together. Allow the yeast a few minutes to soften, then add sugar, olive oil, and salt. Mix on low speed with the dough hook attachment, and then gradually add flour. When a dough has formed, turn the speed up to medium and knead with the dough hook for 4-5 minutes. Add additional flour as needed as you go. The dough should pull away from the sides of the bowl and be slightly sticky.
- Remove the dough from the bowl, clean the bowl, and then coat the inside with a little oil. Place the dough back into the bowl and cover. Allow to rise in a warm place (I use the bread proof setting on my oven) until doubled in size, about 30-45 minutes.
- Preheat oven to 450 degrees. Punch the dough down, and divide into two equal portions. On a well-floured surface, stretch the dough into a disk shape. If the dough has too much elasticity and bounces back, you may need to let it rest for 5-10 minutes before continuing to roll it out into the shape of your pizza. I find it easiest to just place it on the baking sheet and then press it to the edges with my fingertips. Repeat with the other half of the dough.
- Place the dough on greased baking sheets sprinkled with cornmeal, and then spread barbeque sauce, chicken, cheese, and red onion over the top.
- Bake on top rack for 10-12 minutes, or until cheese is very bubbly and browned.
- I like to transfer my pizza to a cooling rack for 5 minutes before cutting on a board so that bottom of the crust stays crisp.
- Slice and serve.