BBQ Chicken Pizza with Fresh Mozzarella Pickled Jalapenos

 

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BBQ Chicken Pizza Recipe Laura Vitale Laura in the Kitchen Episode 743

Video taken from the channel: Laura in the Kitchen


Top with chicken, 2 ounces shredded mozzarella, 2 tablespoons grated Parmesan, and 1/8 teaspoon salt. Bake at 450° for 12 minutes. Sprinkle with 1 tablespoon basil and 1 tablespoon chopped oregano. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.

Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Evenly brush Pork Barrel BBQ Sauce (Original or Sweet) over crust, leaving a ½-inch border around the edge. Top with chicken, onion, jalapenos, and cheese. Close the lid to the grill and cook until the cheese melts, about 7-8 minutes.

Remove pizza from the grill and allow to cool for 5 minutes. Sprinkle with cilantro and serve. Spread the remaining 2 tablespoons of bbq sauce on the pizza dough and spread the smoked mozzarella cheese on top. Top with the diced chicken, followed by the red onions, jalapeños, and the mozzarella cheese.

Allow the pizza. We used about 3/4 cup of barbecue sauce on our BBQ Chicken Pizza. Use more or less to your preference. Other cheese varieties to try with this recipe: gouda, parmesan, gorgonzola. Swap out the pickled jalapenos for mild banana peppers to bring down the spice level.

Sprinkle with fresh, chopped cilantro before serving for a pop of flavor. Make the Perfect Pizza Crust and bakes as recipes suggests. Chop the cooked chicken into bite sized pieces.

Chop purple or red onions into thin slices. Take out crust, spread with BBQ Sauce on crust. Cover crust with the chicken & onion slices. Add as many jalapenos as you would like or non at all. Cover with the cheese.

Sheet Pan Pizza with BBQ Sauce and Chicken. The sweet and tangy BBQ sauce is a great compliment to the salty cheese and roasted chicken. Adding a bite of heat from the jalapeno and flavored with onion and home grown tomatoes, we devoured this one. BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños Recipe Milky fresh mozzarella tames the bite of tangy peppers atop BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños. 2 of 15.

View All. 3 of 15. Save FB Tweet. More.

Pinterest. Email. Spicy Chicken and Pickled Jalapeno Pizza Recipe and Instructions.

If I had to choose one word why this recipe works so well I would choose Pickled. Second place would go to jalapenos. We are using a batch of our homemade Pickled Jalapenos but store bought will work in this recipe too.

Rotisserie chicken, pickled jalapenos, bacon and lots of cheese liberally drizzled with barbecue sauce and rolled up in pizza dough. After brushing with butter and baking until golden it’s ready to slice and serve.

List of related literature:

Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon of the oregano; stir to combine.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Sprinkle the cheese over the sauce and top the pizza with the cooked beef, olives, bell peppers, mushrooms, pepperoni, and red onion.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Add the pepperoni and garlic and onion powders and stir to combine.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Arrange mozzarella slices over the sauce, then top with basil.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Bake for about 15 minutes, until the sauce is bubbling hot, the cheese melted, and the storzapretis heated through.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Scott’s Barbecue Sauce ¾ cup grated smoked Gouda cheese ½ cup grated mozzarella 2 chicken breasts, cooked and shredded 2½ Tbsp. diced red onion 2 Tbsp. chopped fresh cilantro, for garnish

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

Arrange chunked MOZARRELLA CHEESE, sliced GREEN ONIONS, sliced PITTED BLACK OLIVES and CHERRY TOMATO Halves on top of the sauce.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

You can help make this pizza look more authentic if you put the cheese on first and then apply the sauce with a squirt bottle.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

WHY THIS RECIPE WORKS: Pizza is a natural fit for the grill: The super-hot fire mimics a professional pizza oven, giving the crust great char and crispness.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Arrange the tomatoes, mozzarella, and basil leaves on the pizza overlapping slightly.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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55 comments

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  • Charlie love the hand hitting the table reaction to your recipe. This will be on my dinner table Tuesday and I will be hitting the table too. Excellent video.

  • I have a question which would you prefer bread flower or all purpose flower to make pizza dough? I was using all purpose now I’m switching over to bread flower and I’m giving it a try.

  • In Pakistan, (city: Lahore) today i ordered Chicken Pasta. Order delivered without spoons and tissue. It’s totally unexpected
    I am currently at Children’s Hospital Lahore. And have no spoon available with me so amazing for me, how to eat the meal. Very bad experience today.

  • The bbq chicken pizza looks so good! Thanks for sharing Laura and I love your channel.
    How about making a Chicago style pizza next time?

  • Chef Charlie how are you!!!?? I hope that you and your family are doing well in the beautiful City of New Orleans, Louisiana!! I leave your channel hungry everytime I watch it will all of the delicious food that you make! I enjoy ever one of these videos too the fullest and even more so when I make one of the many dishes that you teach me how to make! Looking forward to that signed cook book when you make one! Hope that all is well with you and that you have a very blessed day my brother!! ��⚜️����‍��

  • Is it normal in the US to have cheese underneath the ingredients? This seems bizarre to me for the very reason Laura mentions, the cheese holds the ingredients in place when you eat the pizza.

  • I use a pizza stone but don’t have a peel. I found an easy way to get your pizza on and off the stone quickly (stone stays in oven) so as to reduce heat loss when opening the door and not having the pizza stick to the stone is simply to make the pizza up on a piece of baking paper and use the edge of the paper to slide the pizza onto each surface (leave pizza on the baking paper on the stone while cooking) but do use something like a baking sheet between the counter and the oven. Also when taking out the cooked pizza, be careful when using the baking paper to pull it onto said baking sheet because the baking paper edges become fragile during the cooking process as they nearly burn and you don’t want to lose your pizza to the floor after all the work in making awesome tasting home made pizza ��

  • It’s funny how ginormous pizzas from pizza shops are in the USA compared to pizzas in Australia though we tend to put much more toppings and have a thicker base than I have seen of most pizza shops in the USA from what I have seen on YouTube.

  • Now I make my Pizza dough a little different like Crouton Crackerjacks, but I can still use the Barbecue sauce, mozzarella cheese, chicken, purple onions and Maybe some bacon bits if I can.

  • Every tried a deep fried pickled jalapeños with Le calamari? No? Well guess what, you should. It is the tippedy toppedy of flavours and crunchy, chewy-ness.

  • Charlie! You are somethin’ else, young man! Although I am a Californian, my roots are in Creole Louisiana. My mom was from Lake Charles, and my grandparents were from Opelousas. New Orleans cooking is new to me, so I’m catching up! It’s so much fun learning your New Orleans recipes! Keep up the great work, brotha, you rock!

  • I would love to make my own pizza but it just doesn’t make sense cost wise. Buying all the ingredients would cost three times as much as if I just bought the pizza from a pizza joint.

  • I just clicked the like button before watching the vid�� because I ����������������������pizza any kind of pizza will fill my heart and I also subscribed so ❤❤❤❤ u Laura.. and I am a little girl my name is Evie not hina

  • I just laugh at these pizzerias and don’t know why I Am still ordering!!! Your pizza recipes are amazing and I will get the stuff and try them!

  • I love bbq chicken pizza and I hope that you saved me a slice lol. I love how you make everything from scratch and you’re not afraid to season, tfs ����

  • Hi Laura, I noticed when I mixed d dough with my hand it stuck to it. I don’t have a food processor at the moment. pls what can I do to have the perfect dough. thanks

  • Great recipe!
    There is a place in phoenix called “the parlor” they put serrano peppers on their bbq chicken pizza…its awesome.
    Cooking this tomorrow!

  • Charlie, how’ you doin’? We are coming over for Thanksgiving this yearI need your cooking skills in my life! Stop punching your fucking glass table, you’re going to break it. ������

  • can you make the three cheese pizza with mozzarella, ricotta and Parmesan cheese I use to eat that one and it was delicious in the pizza place is very expensive

  • That pizza looks good. Although I like thin crust so I would have made 2 pizzas out of that dough.
    TRUE STORY: AFTER YOU OPENED YOUR STOVE TO PUT THE PIZZA IN. I WENT TO GO CLEAN MINE. NO WAY YOUR OVEN SHOULD BE THAT CLEANER THAN MINE. ����‍♀️��

  • Superbowl Sunday. Oh yea. I can see me grillin this. For the Daytona 500 to. Only thing missin is the buschhhhhhhhhhhhhh Good job man.

  • Woa that’s dope! I’m doing that for the first game of this NFL season oh yeah. Grill and chill with a store brought pizza! Genuis! Then say I made it from scratch to impress the ladies����

  • This guy makes wonderful things on the grill but I do cringe up when he crumbles or mashes meat or other items with his bare hands. Should have gloves on.

  • I would like to see you show how to make italian sausage from hamburger or pork sausage like you buy in a tube/roll. That would make a great topping for pizza. I don’t think I can get smoked mozzarella here.

  • Thanks for sharing this recipe. The presentation of pizza is awesome. Great video. For more information visit here https://www.behance.net/BrianAlgee

  • Love the way you spread the pizza dough y’all make it look so easy. I usually roll it out but I’m gonna try this technique tonight. Thanks.:)

  • I love all the food you make,you’re the best. I would like to know how to stuff pizza crusts, so,would you please please please make a video to show that with different stuffing.

  • NACHOS If you remove ‘S’ from NACHOS it becomes “NACHO”, and it means “Let’s Dance” in the Indian Hindi language.
    LOVE FROM INDIA❤️����

  • Hey Charlie, that looks fantastic!!!!����. This is definitely gonna be made this week for dinner. Keep doing all the great things that you have been doing������

  • ‘…talking about the tootsie roll commercial, you’re probably too young…’ that one hurt. guess i’m officially old. oh well, at least i’m not going bald… [looks in mirror] AW, DAMN IT!!!

  • I know where to get the mob pizza. Mob pizza is always the best. I won’t tell you what pizzas are my favorite because that would be violating the code of silence.

  • thank you for the pizza i am searching for new idea of topping to use friday looks good gonna try it but you shd know that i am jealous from your nice kitchen and the way you use your fists to roll the dough Nice (i m not there yet) so good continuation.

  • I have to tell you Charlie! I’ve become such a fan. I was looking for a good crawfish etouffee. I made it today including the stock. My son ate until he almost exploded lol I’ve been binging your videos for 2 days. You seriously have a special talent. Lots of love from Lafayette. Hope you and yours are staying safe and healthy! Red beans and rice will be the next recipe I make! ***had to edit because I forgot to tell you we love when you get into it and bang on the table. My son said tell you not to break the glass!

  • My sister and I were both best friend in my heart. You might say to Gid taking care of me that I feel happy and excited to see her every day. My friend Kirra and I were get ready for this weekend play dates something cool. But she is my perfect girl.

  • Thanks to you, I’ve conquered pecan pralines and pizza dough! Thank you so much, your recipes are amazing and you are the best cooking instructor ever��

  • When he was quoating the tootsie roll owl I was like: “where have I heard that before?”

    Babish: “in quoting the tootsie roll owl”
    Me: “oooh”

  • That’s alot of marinara sauce. I always go very easy on red sauce because I’m all about the toppings I don’t like the marinara sauce to be too much on the pizza �� lol ��

  • Just chicken would be good! but u took it a notch farther BBQ chicken humm For sweetness i like is> Canadain bacon with pine apples > that 1 and pepperoni with onions and Anchovies is my favcorites. 2nd best is oyster pizza wth mushrooms> kinda like johnny’s pizza sweep the swamp or sweep the kitchen > if you can beat johnny’s pizza YOU CAN BEAT ME!

  • Charlie I forwarded this video to my husband, and he end up making it for me! I would like to say he did an excellent job! We end up eating pizza 2 days in a row! Thanks for the recipe ��

  • lost my wallet w it cpk cash cards. not registered. don’t
    believe should profit on me jus tlike that. i disclaim
    giving you legal advice. it LOOKS like if i can produce
    proof of purchase i should have a claim in “quantum meruit,”
    not that that matters as u.s. laws totally corrupted.
    i don’t miss not going to cpk cause the store i used was
    next to the church of ann coulter calling guys faggot falsely
    producing donald trump male insecure god complex vigilante
    malignant narcissist.
    all just opinion of course.
    i’m only human. i won’t shed a tear when cpk fails
    …again.

  • Yummy,got me drooling all over my keyboard!Now I’m craving pizza.Asked my sister to make one,she said,dominoes,Pizza Hut or Papa Johns,or I have a Dijonos in the freezerI said I want one like Charlie made!She replied does he deliver?boohoo.!You’re simply the Best(do you deliver/lol[

  • You are the very first YouTuber I started watching and You are my inspiration. I learned a lot from you and now started my own channel. Wish me luck!

  • HEY CHARLIE, HOPE YOU’RE WELL. UHHH CHARLIE, I THOUGHT YOU WERE GOING, TO CUT MEEEEE,A SLICE OF, THAT DELICIOUS PIZZA! I WILL LET YOU SLIDE, THIS TIME, BUT I WANT THE NEXT SLICE ����‼

  • I have been using your crust recipe for all of my pizzas! I made a breakfast pizza this morning and it was sooo good! I used sausage gravy for the sauce and topped it with scrambled eggs, mozzarella and cheddar cheese, bacon, and brushed the crust with melted garlic butter. It’s amazing! Thanks so much ��

  • NotesIn the video you see me baking 4 chicken thighs. That’s actually 2 pounds but I ended up baking another 2 pounds of chicken thighs as that (the 4 pieces of chicken thighs) wasn’t enough for the size pizza I was preparing. Bake all 8 pieces or (4 pounds) of chicken thighs altogether in a cast iron skillet (If it fits) or a 13 x 9 inch baking pan. You will need 3 to 4 pounds of chicken thighs. 6 to 8 pieces depending on the size and weight. You may need more or less depending on the weight. Make sure you weigh your chicken to be sure you have enough. You can also use all dried spices for this recipe. Measurements are located on the recipe on my official website for recipes. Link below if you haven’t checked out my official website for recipes. Thanks!
    https://www.charliethecookandrews.com/barbecue-chicken-pizza/

  • Looking good again and really delicious Charlie! My sister fixed one too and I fixed a hamburger one before. She used skinless chicken breast mixed with skinless chicken thighs. I garnish the top with parsley and dry parmesan cheese before I put the pizza in the oven. This pizza brings back memories. Nice garlic butter recipe! I need to try this. Normally I just glaze down the crust with just butter only.

    Have a wonderful bless day and happy delicious cooking! Stay safe.������������✌️��

  • Your channel is by far the best thing for me during this pandemic. Thank you so much for sharing your recipes and keeping me entertained during lockdown. May God bless you ��

  • so we just gonna ignore that Babby said he was fried. Which reminds me of that picture i cant seem to find of him holding a cart of girl scout cookies, and him saying his friends are stoned, but assuming he isnt is insane. But alas we never have gotten a 100% yes that he uses the good good. So sadly we can only assume…. for now.

  • Hey Charlie, that pizza looks delicious! Can’t wait to try it. What size stand mixer do you have? I was looking to purchase one. Thanks.

  • Suggestion-Frozen CKPizza in Canadian Grocery Stores. Preferbly with Presidents Choice-Grocery name Brand. Loblaws GroceryChain who imports good food from other Countries.

  • And a chef who associates with habitual drug users -stoners, potheads, marijuana users is not worth watching, so unsubscribed.

    Winners don’t use drugs

  • ***NOTE**** If you have a pizza stone or steel, you want your oven as high it will go for about 1 hr.-1.5 hours…!!! The pizza will cook from 6-7 minutes.

  • Oh man! I am so making this pizza for sure, hey Charlie? Can I make two requests please Any chance for some nice fried Plantains and a Cuban sandwich please, Your the Man Charlie ��

  • Scrumptious is an understatement! I love bbq chicken pizza! I want to make your awesome version this week! I know I will enjoy making it and most especially eating it! You are a treasure, Charlie! Thank you for sharing!

  • Charlie that looks so amazing that a $80 dollar pizza, I must try this on my channel but I won’t be making the crest.. Charlie you are bomb.com awesome chicken pizza ��