Barbecue Chicken Pizza with Garlic-Sesame Crust and Whiskey Maple BBQ Sauce
This is a gourmet-style Barbecue Chicken Pizza!Here’s a breakdown of what makes it special:Crust: It’s seasoned with garlic powder and sesame seeds, adding a nutty aroma and a bit of crunch.Sauce: Instead of a standard tomato base, it uses whiskey maple barbecue sauce, which brings smoky, sweet, and slightly tangy flavors.Toppings: Chicken (usually grilled or roasted) pairs with the barbecue sauce, while fresh green onions add brightness.Cheese blend: Mozzarella melts smoothly, cheddar adds sharpness, and smoked gouda deepens the smoky flavor.Finish: Finally, it’s topped with fresh chopped cilantro for a burst of herbal freshness.It’s basically a delicious, smoky-sweet fusion pizza — a little Southern barbecue meets classic pizzeria.
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Ingredients
For the Dough
- 2 ¼ tsp active dry yeast
- ¾ cup warm water (about 105°F / 40°C)
- 1 tsp sugar
- 2 cups all-purpose flour (plus extra for kneading)
- 1 tsp salt
- 1 tbsp olive oil
- ½ tsp garlic powder
- 1 tbsp sesame seeds (white or toasted black for contrast)
For the Whiskey Maple Barbecue Sauce
- ½ cup barbecue sauce (your favorite base)
- 2 tbsp whiskey (bourbon works great)
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika (optional, for depth)
For the Toppings
- 1 cooked chicken breast (grilled, roasted, or rotisserie), shredded or diced
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded smoked gouda
- 2 green onions (thinly sliced)
- 2 tbsp fresh cilantro (chopped)
Instructions
Prepare the Dough
- In a small bowl, dissolve yeast and sugar in warm water. Let sit about 5–10 minutes, until frothy.
- In a large bowl, combine flour, salt, garlic powder, and sesame seeds. Add yeast mixture and olive oil.
- Mix until a soft dough forms, then knead 5–7 minutes (on a floured surface) until smooth and elastic.
- Place in a greased bowl, cover with a towel, and let rise about 1 hour (until doubled).
Make the Whiskey Maple Barbecue Sauce
- In a small saucepan over medium heat, combine barbecue sauce, whiskey, maple syrup, vinegar, and smoked paprika.
- Stir and simmer for about 5 minutes, just until thickened slightly. Cool before using.
Preheat the Oven
- Preheat to 475°F (245°C). If you have a pizza stone, set it inside to heat up.
Assemble the Pizza
- Punch down the dough and roll it out into a 12–14 inch round.
- Transfer to a lightly oiled baking sheet or pizza peel (if using a stone).
- Brush a thin layer of the barbecue sauce over the surface (save a little for topping).
- Toss cooked chicken in a tablespoon or two of the sauce, then scatter over the pizza.
- Sprinkle on cheeses evenly, then add sliced green onions.
- Brush the crust edge lightly with olive oil and an extra pinch of garlic powder + sesame seed.
Bake
- Bake 10–14 minutes, or until crust is golden and cheese is bubbling.
Finish and Serve
- Drizzle a little extra barbecue sauce over the top, sprinkle with chopped fresh cilantro, slice, and serve hot.
Pairs beautifully with a light salad, a cold lager, or a citrusy cocktail/mocktail to cut through the sweet-smoky richness.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 695kcal (35%)Carbohydrates: 70g (23%)Protein: 38g (76%)Fat: 26g (40%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 107mg (36%)Sodium: 1498mg (65%)Potassium: 394mg (11%)Fiber: 3g (13%)Sugar: 17g (19%)Vitamin A: 783IU (16%)Vitamin C: 1mg (1%)Calcium: 509mg (51%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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