BBQ Chicken & Bacon Pizza

This is M’s fave. He loves the smoked Gouda with our fave barbecue sauce and roasted chicken combo – oh, and I can’t forget the cilantro or the bacon. I baked of some thick cut bacon for this (400 degrees for 25 minutes) and it was perfectly crispy. When I need shredded chicken, I always buy chicken breast with skin and rib bones which I then roast at 350 for 30-35 minutes. I simply season them with olive oil, kosher salt and lots of fresh cracked pepper – it’s perfect and juicy every time. This time I tried fresh mozzarella (the kind packed in water) and it was nice and creamy. I recommend letting the cut pieces dry a little on some paper towel before you put it on the pizza. I was reminded why this was his favorite, it was so good; and the flavors are wonderfully complimentary to each other, It’s a party in your mouth, people! Just try it 🙂 Thanks for reading, enjoy!

BBQ Chicken Pizza –

    • 1 – 15 ounce ball of pizza dough, I always use this recipe
    • 1/3 cup of store bought BBQ sauce, I used this
    • 1/2 cup smoked Gouda cheese
    • 3 ounces of fresh mozzarella cheese, torn
    • 1/8 cup of shredded Parmesan cheese
    • 4 – 6 ounces shredded, cooked chicken – sauced with a few tablespoons of BBQ and ranch dressing – trust me on this one!
    • 3 slices of crispy bacon, sliced
    • Fresh cilantro (optional)  if you have it
    • Pizza seasoning and dried oregano (optional)

Directions –

*Preheat your oven to 475 about 15 minutes before you make your pizza. I use a pizza stone and place it on the lowest rack of my oven.

1. On a piece of parchment paper, shape the pizza dough into the desired diameter. I use a little olive oil to prevent sticking. Work from the inside out, and gradually move your hands away from the center of the dough. You could also do this with a rolling pin – I happen to love using my hands for the job. Once you’ve achieved the size you want, take a fork and poke the tines all over the surface of the dough.

2. Spread the bbq sauce all over, making sure to leave about an inch around the circumference. Next, take your torn mozzarella and place on top of the sauce. Because it’s fresh mozzarella, you can leave lots of empty space because this type of mozz melts beautifully and spreads itself nicely when heated. I love the stuff!  Add some smoked Gouda and top with your roasted chicken, bacon, more cheese, cilantro leaves and dried seasoning if desired.

3. Carefully transfer the pizza – still on its parchment paper to an upside-down sheet pan. I use it like a pizza peel to move it to the stone in the oven. Bake for about 10 minutes. Using the sheet pan again, remove the pizza from the oven and place the parchment paper and all onto a cooling rack.