Hey there.
Lacey here with Sweet Pea Chef, and I hope you like pizza because I have the best barbecue
chicken pizza recipe to share with you today.
I partnered with Bob's Red Mill to bring you a delicious pizza recipe, and a whole wheat
pizza crust that you're gonna love, and it doesn't require any yeast, and it's ready
in 15 minutes.
So, let's gets started.
I like to use Bob's Red Mill's Whole Wheat Pastry Flour for this pizza crust because
it has all the benefits of an unrefined whole wheat flour.
Meaning it has a lot of nutrients, it's unrefined, high in fiber, and protein, but it doesn't
have that heavy wheaty taste that whole wheat flour has.
Instead it has a nice, nice texture, and it's perfect for pizza crust.
So you wanna align a baking sheet with some parchment paper or a pizza stone, whichever
you're gonna use, and start preheating your oven to 400 degrees Fahrenheit.
And a large mixing bowl, we're gonna combine our Bob's Red Mill's Whole Wheat Pastry Flour,
followed by some baking powder and sea salt.
We're gonna mix all that together.
Then, in a different bowl, we're gonna combine some water and olive oil until it's fully
mixed.
Slowly add the water mixture into our flour mixture until it's a nice ball.
If you need to add in a little bit more water to make it not so dry, or if you need to add
in a little bit of more flour, you can, to make it not so sticky.
Once the dough is fully formed, and all the pieces are mixed in together, you're gonna
wanna knead it for about five minutes, so that it gets nice and elastic.
You want it to be a soft ball and not be super sticky to your hands.
Then you can either roll the dough out using a rolling pin, or you can stretch it out using
your hands.
Personally, I like to use a rolling pin.
I feel that it's just as easier to get an even layer, but if you don't have a rolling
pin, you can easily use your hands.
Either one's fine.
Once you have the pizza crust formed, we're gonna lightly brush it with some olive oil.
This is gonna help it to keep from burning, and it's also gonna give it a nice texture
when it bakes.
I like to prebake the pizza crust because it's gonna add a lot more texture, and make
it a little bit crispier and sturdier from when we add our toppings later.
So place it into the oven for about 10 to 12 minutes or so.
We're looking for the pizza to get a little bit brown around the edges.
Just a slightly bit golden, and for it to slightly start to bubble.
You will know it's ready when it can move on its own and doesn't feel like it's dough
anymore.
While we have our first stage of our pizza crust baking, we can go ahead and prep our
chicken and our homemade barbecue sauce for this pizza.
So let's get our chicken ready by heating some olive oil over a medium-high heat in
a large skillet.
Then we're gonna add in our boneless, skinless chicken breasts.
I like to season the chicken breasts with a little sea salt, black pepper, and garlic
powder.
And I do that on both sides.
We're gonna cook for about four to six minutes per side.
What we're looking for is for the chicken to become golden brown on each side and fully
cooked.
Then we're gonna remove it from the heat, let it cool for a few minutes, and then shred
it using a couple of forks, then set that aside.
To make our homemade, clean, and delicious barbecue sauce, we're gonna add some olive
oil in a sauce pan over a medium-high heat, then we're gonna add in our garlic, and we're
gonna stir that together and let it cook for about a minute until the garlic becomes fragrant.
Then add in some tomato sauce, tomato paste, molasses, raw honey, apple cider vinegar,
granulated onion, sea salt, and ground black pepper.
And then stir all of that to combine.
We're gonna cook this for about five minutes to allow all the flavors to meld together
until it get it to heat through, then remove it from the heat.
All right, are you ready?
We're gonna assemble our barbecue chicken pizza.
So we're gonna grab our prebaked pizza crust, then we're gonna top it without homemade barbecue
sauce.
Over our barbecue sauce, we're gonna add our shredded chicken, and then we're gonna top
that evenly with some fresh grated mozzarella.
Finally, we're gonna top that with some very thinly sliced red onion.
Then we're gonna pop that back into the oven.
We're gonna cook for another 10 to 15 minutes.
What we're looking for is for the cheese to completely melt, and for that and the sauce
to become bubbly, and for the edges around the pizza to become a nice golden brown color.
You'll also notice that the red onions start to cook a little bit too.
That means it's ready to remove from the oven and get ready to eat.
Once the pizza is ready, remove it from the oven and then let it sit for about five minutes
to solidify, and then top it with some fresh cilantro.
It is the perfect flavor combination.
So good, and then slice and serve.
This is seriously the best barbecue chicken pizza ever.
I hope you agree when you make it, and let me know how it goes.
Thank you so much to Bob's Red Mill for sponsoring this recipe.
Make sure to pick up their amazing whole wheat pastry flour to make this pizza crust, and
this barbecue chicken pizza, and all this goodness today, and I will see you next time.
Bye-bye.