If your dough is store-bought or has been refrigerated for a long time, set out on the counter for at least 30 minutes to bring it to room temperature to make it easier to work with.
If you don't have leftover chicken or a rotisserie chicken to make this recipe, quickly poach a few chicken breasts following this method.
Optional topping: It's not a favorite of mine, but some people like pineapple on a pizza like this.
- 1 pound pizza dough, store-bought or homemade, room temperature (See Recipe Note)
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce, such as Hunt's Hickory BBQ Sauce
- 6 ounces (about 1 1/2 cups) shredded mozzarella cheese, divided
- 1/2 red onion, thinly sliced
- 1 jalapeño, thinly sliced
1 Preheat the oven to 450ºF. Place a rack in the lowest position.
2 Stretch the dough onto the baking sheet: Place the dough in the center of the baking sheet and drizzle with the oil. Turn the dough to coat it well, spreading some of the oil over the baking sheet.
Gradually stretch the dough until it reaches the edges of the baking sheet, being careful not to rip any holes in the dough. If it springs back or is difficult to stretch, this usually means that the dough is too cold. To remedy the situation, cover with plastic wrap and let rest for 10 minutes before continuing.
3 Top the pizza: Mix together the shredded chicken and barbecue sauce in a bowl, then spread evenly over the pizza dough, leaving a little bit of a border around the pizza.
Sprinkle evenly with two-thirds of the cheese, scatter the red onion and then the jalapeño, and then sprinkle with the remaining cheese. (I like to have cheese both under and over the toppings, but you can assemble it however you choose.)
4 Bake the pizza: Set the pan on lowest shelf of the oven and bake until the cheese melts and the pizza is golden brown, about 15 minutes. Cut into squares and serve hot.