Smoky BBQ Chicken Pizza
Head Country Bar-B-Q Sauce is the star here, from the saucy base to the final drizzle. Marinated grilled chicken, red onion and fresh cilantro pack each slice with smoky-sweet flavor.
Ingredients
For the BBQ Chicken:
1 pound boneless, skinless chicken thighs
1/2 C. Head Country Bar-B-Q Sauce, Original
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. smoked paprika
For the BBQ Butter:
1 Tbsp. butter, melted
1 Tbsp. Head Country Bar-B-Q Sauce, Original
For the Pizza:
1 pound pizza dough (store-bought or homemade), room temperature
1/3 C. Head Country Bar-B-Q Sauce, Original
1 ½ C. shredded mozzarella cheese
½ C. shredded smoked gouda cheese
½ C. thinly sliced red onion
3 Tbsp. chopped fresh cilantro
For the chicken: Toss chicken with ½ C. Head Country Bar-B-Q Sauce, olive oil, salt, and paprika. Marinate at least 30 minutes in the refrigerator.
Heat outdoor grill to medium-high heat. Grill chicken 5-6 minutes per side, brushing with a little more Head Country sauce in the last minute of cooking. Remove from heat, then slice thinly.
Place a pizza stone on the middle rack of a 500-degree oven, or break out your pizza oven. If you don’t have a pizza stone, use a large sheet pan and preheat oven to 475 degrees.
Create the BBQ butter by combining melted butter and Head Country sauce in a small bowl. Set aside.
Stretch dough to a 12 to 14-inch round. Brush the outer 1-inch of the crust with the BBQ butter. Spread 1/3 C. Head Country sauce over the dough. Sprinkle half the mozzarella on the pizza dough. Evenly distribute chicken and red onion. Sprinkle with remaining mozzarella and the gouda.
Slide the pizza onto the stone or sheet pan and bake 12-15 minutes, or until the cheese is bubbling and the crust is golden. Drizzle pizza with more Head Country sauce and sprinkle with cilantro. Serve with your favorite beer or cream soda.