BBQ chicken pizza
45 min · 58 g protein · 527 cals / serving
The California pizzeria favourite: smoky-sweet barbecue sauce instead of tomato, piled with juicy barbecue chicken, thin slivers of red onion, melty mozzarella and a little smoked gouda, then showered with fresh coriander when it comes out of the oven. The quick Greek-yogurt dough bakes up crisp and chewy with no rise.
Ingredients
BBQ chicken
- 1 1/4 lb chicken breast
- 1 tsp paprika, smoked
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3 tbsp barbecue sauce, divided
- 2 1/2 tbsp tomato paste
- 2 tsp apple cider vinegar
Crust
- 1 1/2 cups all-purpose flour, plus a little for dusting
- 1 cup + 2 tbsp nonfat Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
Topping
- 1 medium red onion, very thinly sliced
- 1 cup fat-free mozzarella, shredded
- 2/3 cup mozzarella cheese, shredded
- 1/4 cup gouda, smoked, grated
- a handful fresh cilantro, chopped (coriander)
Steps
- Heat the oven to 480°F with two baking trays inside. Season the chicken with the paprika, garlic powder and salt and cook it in a nonstick pan over medium-high heat, 5–6 minutes per side, until browned and 165°F in the thickest part. Rest 5 minutes, then shred or chop it.
- Stir together half the barbecue sauce with the tomato paste and vinegar for the base. Toss the chicken with the remaining barbecue sauce.
- Mix the flour, baking powder and salt, then stir in the yogurt to a shaggy dough. Knead on a floured counter for a minute until smooth, halve it and roll each piece into a thin 11 inch round on its own sheet of baking paper.
- Spread the base sauce over the crusts, leaving a rim. Scatter all the fat-free mozzarella straight onto the sauce, then the chicken and red onion, then the part-skim mozzarella and gouda on top, so only the cheese with some fat in it faces the heat and melts. Slide the pizzas on their paper onto the hot trays and bake 12–14 minutes, until the crust is deep golden underneath and the cheese bubbles and browns.
- Scatter with the coriander, cut into slices and serve.
Good to know
Coriander, really?
It is the classic finish and its freshness cuts the sweet sauce. If coriander tastes of soap to you, use sliced green onions instead; it's about the same score.
Rotisserie chicken?
Yes: 400 g (about 3 cups) of shredded breast meat, skin removed, replaces cooking the chicken.
Per
- Calories
- 171
- Protein
- (46%)
- 19 g
- Fat
- (17%)
- 3 g
- Carbohydrates
- (37%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 368 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2107 kcal goes into the pot and 1466 g of ingredients comes out as about 1230 g of food: 171 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.