Mini Barbecue Chicken Pizza
This is really easy to make and tastes better than BBQ pizzas Ive picked up from some nicer restaurants. You also get it immediately, and the portion size is perfect for a single meal.
This is really easy to make and tastes better than BBQ pizzas Ive picked up from some nicer restaurants. You also get it immediately, and the portion size is perfect for a single meal.
- Carbohydrate 11.03735 g
- Cholesterol 123.52 mg
- Fat 22.87735 g
- Fiber 0.479999992251396 g
- Protein 40.1108 g
- Saturated Fat 7.56637 g
- Serving Size 1 1 Serving (203g)
- Sodium 453.277 mg
- Sugar 10.5573500077486 g
- Trans Fat 2.16632 g
- Calories 419 calories
Step-by-step
- Preheat the oven to 425 degrees, and grease/spray a large cooking tray.
- After portioning the dough (places like Trader Joe's have this), stretch the dough to form a thin pizza, and place on the tray.
- It should rise naturally in 20 minutes, or I usually skip this step.
- Spread the barbecue sauce evenly over the surface of the pizza and sprinkle the minced garlic over the sauce.
- Next lay the cheese down on top, and sprinkle with chopped red onion, chicken, and walnut oil.
- Finally, use just enough seasoned salt to cover the surface briefly, and bake for 7-12 minutes, depending on the oven.
- You will know your pizza is done when the cheese is bubbling and the crust is browning.
- Take out of the oven, and let cool for 2-4 minutes before slicing.
- Enjoy!
Ingredient measurements outline proportions, but they fail to dictate how moisture management governs the final texture. Stretching dough thinly prevents a gummy center, forcing the heat to penetrate the layers quickly. High oven temperatures at 425 degrees Fahrenheit provide the rapid thermal transfer required to brown the exterior while keeping the interior tender.
Cheese and sauce placement directly alters crust integrity. Spreading barbecue sauce directly on the dough acts as a moisture barrier, so layering shredded mozzarella beneath the wet diced chicken prevents the crust from becoming soggy during baking. Minced garlic burns easily, meaning it must be distributed beneath the cheese layer to shield it from direct radiant heat.
Baking requires monitoring visual cues rather than relying strictly on the seven to twelve minute window. Watch for bubbling cheese and distinct browning along the crust edges before removing the tray. Allowing the finished pizza to rest for three minutes lets the melted fats stabilize and makes slicing cleaner.
Single-portion formats rarely yield worthwhile leftovers, but extra cooked chicken can be sealed in an airtight container for up to three days. Reheating chilled components requires a hot skillet rather than a microwave to restore crispness to the base.
