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Barbecue Chicken PizzaBarbecue Chicken Pizza
Barbecue Chicken Pizza

Barbecue Chicken Pizza

A delicious weeknight pizza recipe, quickly assembled with easy ingredients.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: BBQ Chicken Pizza. Better with Every Step
Barbecue Chicken Pizza
Prep Time15 Minutes
0
Cook Time15 Minutes
Ingredients
4 strips L&B Uncured Thick-Cut Hickory Bacon, cooked
1 cup L&B Rotisserie Chicken, shredded
1 ball L&B White Pizza Dough
Pineapple, cut into half-moon slices
1-2 tablespoons L&B Cilantro
1-2 cups Cabot Mozzarella Cheese
Bob’s Red Mill Semolina Flour, as needed
¼ red onion, thinly sliced
4 cloves garlic, minced
1/3 cup L&B Twin Cities Original BBQ Sauce, plus more for garnish
Directions
  1. Heat oven 450 F. If using a pizza stone, sprinkle with semolina flour. 
  2. Using floured hands, gently flatten the dough into a disc.
  3. Place on the prepared pizza stone and stretch and flatten the disc into a 12-inch circle.  
  4. Spread barbecue sauce evenly over the pizza dough, leaving a border for the crust.  
  5. Evenly distribute the cheese all over the sauce. 
  6. Add pineapple slices and shredded chicken. Scatter sliced red onion, minced garlic and chopped bacon on top.  
  7. Bake for about 15 minutes or until the crust is golden brown.  
  8. Remove from the oven and drizzle with additional barbecue sauce and sprinkle with fresh cilantro, if desired. 
15 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
4 strips L&B Uncured Thick-Cut Hickory Bacon, cooked
L&B Uncured Hickory Smoked Bacon
L&B Uncured Hickory Smoked Bacon, 12 Ounce
$8.99$0.75/oz
1 cup L&B Rotisserie Chicken, shredded
L&B Cold Classic Rotisserie Chicken
L&B Cold Classic Rotisserie Chicken, 32 Ounce
$8.99$0.28/oz
1 ball L&B White Pizza Dough
L&B White Pizza Dough
L&B White Pizza Dough, 12 Ounce
Deal
$2.00 was $2.49$0.17/oz
Pineapple, cut into half-moon slices
L&B Fresh Peeled & Cored Pineapple
L&B Fresh Peeled & Cored Pineapple, 16 Ounce
$6.99$0.44/oz
1-2 tablespoons L&B Cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
1-2 cups Cabot Mozzarella Cheese
Cabot Shredded Whole Milk Mozzarella Cheese
Cabot Shredded Whole Milk Mozzarella Cheese, 8 Ounce
$4.99$0.62/oz
Bob’s Red Mill Semolina Flour, as needed
Bob's Red Mill Semolina Pasta Flour
Bob's Red Mill Semolina Pasta Flour, 24 Ounce
$6.69$0.28/oz
¼ red onion, thinly sliced
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
4 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1/3 cup L&B Twin Cities Original BBQ Sauce, plus more for garnish
L&B Twin Cities Original Barbecue Sauce
L&B Twin Cities Original Barbecue Sauce, 12 Ounce
$6.39$0.53/oz

Directions

  1. Heat oven 450 F. If using a pizza stone, sprinkle with semolina flour. 
  2. Using floured hands, gently flatten the dough into a disc.
  3. Place on the prepared pizza stone and stretch and flatten the disc into a 12-inch circle.  
  4. Spread barbecue sauce evenly over the pizza dough, leaving a border for the crust.  
  5. Evenly distribute the cheese all over the sauce. 
  6. Add pineapple slices and shredded chicken. Scatter sliced red onion, minced garlic and chopped bacon on top.  
  7. Bake for about 15 minutes or until the crust is golden brown.  
  8. Remove from the oven and drizzle with additional barbecue sauce and sprinkle with fresh cilantro, if desired.