Best 2 Barbecue Chicken Pan Pizza Recipes

Craving a delightful fusion of smoky barbecue flavors and the comforting goodness of pizza? Look no further! Embark on a culinary journey with us as we uncover the secrets to creating the ultimate barbecue chicken pan pizza. Picture tender chicken, marinated in a tantalizing barbecue sauce, nestled atop a crispy, golden-brown pizza crust. Imagine the aroma of melted cheese mingling with the sweet and tangy barbecue sauce, creating a symphony of flavors that will tantalize your taste buds. Get ready to impress your family and friends with this irresistible dish that combines the best of both worlds - barbecue and pizza, in one delectable masterpiece.

Let's cook with our recipes!

BARBECUE CHICKEN PAN PIZZA

Barbecue Chicken Pan Pizza image

This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 37

Ingredients

1 rotisserie chicken
EVOO or vegetable oil
1 red onion
3 to 4 cloves garlic
Salt and pepper
1/2 cup chicken stock
1 cup ketchup, Sir Kensington preferred brand
1/4 cup light brown sugar
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup Worcestershire sauce, Lea and Perrins preferred brand
1 tablespoon (scant palm full) smoked sweet paprika
1 tablespoon ground mustard
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows
AP flour, for dusting
About 1 tablespoon cornmeal
Pinch of crushed red pepper flakes
1 cup each shredded mozzarella cheese AND shredded yellow cheddar cheese
About 2 tablespoons acacia honey
2 tablespoon hot sauce, Frank's RedHot or chipotle Tabasco preferred brands
Cilantro leaves
Scallions, sliced
Sliced fresh jalapeno peppers
Garlic Bread Fries, for serving, recipe follows
1 cup warm water
1 package active dry yeast (look for pouches marked "For Pizza")
2 tablespoons EVOO, plus some for bowl to rest dough
1 tablespoon acacia honey
2 teaspoons kosher salt
3 cups AP flour
1 bag frozen steak fries, Ore-Ida preferred brand
3 tablespoons butter, melted
1/4 cup grated Parm
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 teaspoon oregano
1/2 teaspoon ground pepperoncini or crushed red pepper flakes

Steps:

Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
Gather your ingredients.
Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
Cut dough in half, wrap half the dough and freeze for later use.
Preheat the oven to 525 to 550 degrees F.
Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

BARBECUE CHICKEN PAN PIZZA

Barbecue Chicken Pan Pizza image

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).Gather your ingredients.Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with extra virgin olive oil and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.Add extra virgin olive oil, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little extra virgin olive oil and cover; let stand 1 hour.Cut dough in half, wrap half the dough and freeze for later use.Preheat the oven to 525 to 550 degrees F.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 729

Tips:

For a crispier crust, preheat your oven to the highest temperature it will go, usually 500°F (260°C). Then, place the pizza stone or baking sheet in the oven to heat up as well.
To prevent the pizza from sticking to the pan, lightly grease it with cooking spray or olive oil.
If you don't have a pizza stone, you can use a baking sheet instead. Just make sure it's large enough to accommodate the pizza dough.
To make sure the pizza is cooked evenly, rotate it halfway through the baking time.
If you're using a pre-made pizza dough, let it come to room temperature for about 30 minutes before using it. This will make it easier to work with.
To prevent the pizza from becoming soggy, don't overload it with toppings.
If you're using fresh vegetables, make sure to cook them before adding them to the pizza. This will help prevent them from releasing too much water and making the pizza soggy.
For a cheesy pizza, use a combination of mozzarella and cheddar cheese. The mozzarella will melt and become gooey, while the cheddar will add a sharp flavor.
If you want a spicy pizza, add some red pepper flakes or cayenne pepper to the sauce.
For a flavorful pizza, use a variety of toppings, such as vegetables, meat, and cheese.

Conclusion:

Barbecue chicken pan pizza is a delicious and easy-to-make meal that's perfect for a weeknight dinner. With its crispy crust, tangy sauce, and flavorful toppings, this pizza is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.