Barbecue Chicken Skillet Pizza
Recipe GLPR89e34f55e7c409
A smoky and satisfying BBQ chicken pizza made from scratch with a tender, chewy crust baked in a cast-iron skillet. Topped with sweet caramelized onions, shredded chicken, smoked mozzarella, and sharp cheddar cheese for a complete meal that combines the comfort of pizza with bold barbecue flavors.
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Ingredients
1 package (0.25 ounce) active dry yeast
1 cup warm water
2 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon butter or oil for skillet
1 large yellow onion, thinly sliced
2 teaspoons white sugar
Dash of brown sugar
1 boneless, skinless chicken breast, cooked and shredded
1/2 cup barbecue sauce
1/2 cup shredded smoked mozzarella cheese
1/2 cup shredded cheddar cheese
Additional barbecue sauce for drizzling
Ranch dressing for drizzling
Directions
Slice the yellow onion into 1/4-inch strips. Heat a skillet to medium-high heat and add the butter or oil, allowing it to warm completely.
Add the sliced onions to the skillet and stir gently to coat them evenly with the fat.
Spread the onions into a thin layer and let them cook undisturbed until they begin to soften, about 3-4 minutes.
Sprinkle the onions with salt and a dash of brown sugar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until deeply caramelized and golden—about 8-10 minutes. Avoid frequent stirring so the onions can develop color without burning.
While the onions cook, prepare the dough. In a large bowl, combine the yeast, 2 cups of bread flour, and salt. Mix well.
Add the 2 tablespoons of olive oil and warm water to the dry ingredients. Stir with a spatula until a shaggy dough forms.
Turn the dough onto a lightly floured work surface and knead until it becomes stiff and elastic, about 3-4 minutes. If the dough is too sticky, incorporate the additional 1/2 cup of flour as needed.
Transfer the kneaded dough to a lightly oiled bowl and cover it with a clean kitchen towel. Let it proof in a warm place for 30 minutes, until puffy and roughly doubled in size.
Preheat your oven to 425°F.
Lightly oil the bottom of a 12-inch cast-iron skillet. Turn the proofed dough into the skillet and use your fingertips to gently press it into an even layer, bringing it up the sides about 1-2 inches.
Spread the 1/2 cup of barbecue sauce evenly over the dough, leaving a small border around the edge for the crust.
Distribute the caramelized onions and shredded chicken evenly over the sauce.
Sprinkle the smoked mozzarella and cheddar cheese over the top, covering the entire pizza.
Place the skillet on a lower oven rack and bake for approximately 15 minutes, until the crust is golden brown and the cheese is bubbly and melted.
Remove from the oven and let cool for 2-3 minutes. Drizzle lightly with additional barbecue sauce and ranch dressing as desired. Slice and serve.
