Cast Iron BBQ Chicken Pizza Recipe

Directions

1. Preheat your grill or smoker to 425 °F.

2. Prepare the chicken. Slice chicken breasts horizontally to create 4 thin cutlets. Apply Croix Valley’s Sweet n’ Smokey! Competition Barbecue Sauce as a binder and season with Spicy BBQ Sweet Heat Seasoning by Sauce Goddess. Grill for 6 minutes each side. Remove, let cool, and slice into bite sized pieces.

3. Prepare the dough: In a mixing bowl or stand mixer add 1 cup warm water, 1 Tbsp instant yeast, 1 tsp  Smoked Chipotle Salt by African Dream, and 1 tsp sugar. Let the yeast activate for 5 minutes or until bubbly. Add 2 cups of flour and 1 Tbsp olive oil and mix at a medium-low speed or by hand. Cover with a kitchen towel and let sit for 15 minutes. The dough should increase in size by 25%. Kneed on a low speed or my hand for 1 minute. Flour your hands and work station. Remove dough from bowl and begin to stretch by hand. Roll dough out to the circumference of your cast iron skillet – include an extra inch to form your crust. Place dough in an oiled skillet and pinch the edges of dough to form a crust.

4. Prepare the pizza. Add a layer of Croix Valley’s Sweet n’ Smokey! Competition Barbecue Sauce, then mozzarella cheese, chicken, red onion, jalapeno, and an additional thin layer of mozzarella cheese.

5. Bake at 425 °F for 25 minutes. Baste the crust with melted butter, and garnish with a drizzle of jalapeno ranch, Croix Valley’s Sweet n’ Smokey! Competition Barbecue Sauce, and minced chives.