BBQ Chicken Pizza...IS SICK!

By Brian Lagerstrom · 120 min

Ingredients

Instructions

1. Mix the dough ingredients in a stand mixer with the dough hook on medium for about 3 minutes until a shaggy mass forms, then turn onto the counter and knead by hand 4-5 more minutes until no longer sticky and it stretches without tearing.
2. Shape the dough into a tight round, then let it rest covered at room temperature for 1 hour, until it has risen 30-50%.
3. Divide the dough into four 275g pieces, degas each, reshape into balls, then oil a sheet tray or put in lidded containers, wrap tightly and refrigerate for 8 hours to several days.
4. Before making pizza, take the dough out to come to room temperature.
5. Place the chicken breasts in a freezer bag, pound them to an even thickness, then add the salt, pepper, garlic powder, olive oil, brown sugar and liquid smoke. Rub to coat and marinate in the fridge for 30-40 minutes.
6. Grill the chicken over high heat for 4-5 minutes, flip and cook 30 seconds more, until the internal temperature reads 150°F (65°C). Rest, then dice into bite-size pieces.
7. Bring the BBQ sauce ingredients to a boil in a pot, then lower to medium-low and reduce by about half, about 20 minutes, until thick.
8. Stretch a dough ball to a 12 inch (30cm) round on a peel, spread a few spoonfuls of BBQ sauce, then add the mozzarella and gruyere, red onion, bacon and chicken.
9. Bake on a preheated pizza stone or steel in a 550°F (285°C) oven for 5-7 minutes, rotating halfway if needed.
10. Top with more BBQ sauce and chopped cilantro.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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OnionCheeseBrown sugarRed onionChickenChicken breastMozzarella cheeseBacon