Gather the troops and get ready to tuck into this lip-smacking barbecue chicken pizza, all baked in one tray to save you time and fuss! 

 

Barbecue chicken sheet pan pizza 

SERVES 4 • TOTAL TIME 1 HOUR PLUS RESTING AND PROOFING  

 

FOR THE DOUGH  

3 1/2 cups flour 

1 1/2 tsp yeast 

1 1/2 tsp salt 

2 tsp sugar 

1 1/2 cups water 

1/4 cup oil 

  

TO ASSEMBLE  

2 chicken breasts, chopped into small cubes 

1 tsp smoked paprika  

1/2 tsp onion powder  

1/2 tsp garlic powder  

2/3 cup barbecue sauce  

2 1/2 cups mozzarella cheese, grated   

1/2 red onion, peeled, halved, thinly sliced  

1 jalapeño chilli, seeded, thinly sliced   

1 block feta   

Fresh basil, to garnish  

 

 

FOR THE DOUGH  

1. Whisk together flour, yeast, salt, and sugar in the bowl of a stand mixer. Add water and 1 tbsp oil and mix to form a shaggy dough.
2. Knead dough for 8–10 minutes or until smooth and elastic. The dough will still be fairly sticky. 
3. Spread the remaining oil in a 30 x 40 cm rimmed baking tray. Tip the dough into the tray and turn to coat in oil. Press the dough into the base of the tray as far as it can go, then allow it to rest for 10 minutes to give the gluten time to relax. Gently place your hands under the dough and stretch it from the centre outwards to cover the base of the tray. Cover loosely with cling film and proof in a warm place for 1–1 1/2 hours or until lightly puffed. 
4. Meanwhile, preheat the oven to 230°C and place the oven rack in the lower half of the oven. 

 

TO ASSEMBLE  

1. Toss chicken in spices and season with salt and pepper. Glaze a pan with a little oil and fry chicken for 3–4 minutes or until just cooked through. Toss chicken in 1/4 cup barbecue sauce. Set aside. 
2. Dimple the proofed pizza base with your fingers and bake for 8 minutes. 
3. Spread the remaining barbecue sauce over the surface of the par-cooked pizza, leaving a border around the edge. Top pizza with mozzarella, barbecue chicken, red onion, jalapeño and crumbled feta. 
4. Bake pizza for 15–20 minutes or until the cheese has melted and the pizza crust is crispy. 
5. Allow to cool for 5 minutes. Top with fresh herbs, slice and enjoy! 

 

TOP TIP: The dough needs time in order to be stretched to fill the whole tray. If the dough keeps bouncing back, give it 10 minutes to rest and try again. Repeat until the dough reaches all four corners of the tray. 

 

Photography: Chanelle Naudt