CPK-Inspired BBQ Chicken Pizza with Crispy Edges
This CPK-inspired BBQ chicken pizza is so packed with flavor, you’ll want it on repeat. Cooking it in a preheated cast-iron skillet creates a perfectly crisp crust with melty, bubbly cheese every time. Finished with sliced scallions and fresh cilantro, it’s seriously hard to beat.
Servings: 4 -6 servings
Calories: 605kcal
Ingredients
- 1 ball of pizza dough
- ½ cup BBQ sauce, divided
- 1 chicken breast, roasted and shredded, instructions below
- 1 ½ cups mozzarella, shredded
- ½ cup smoked gouda, shredded
- ½ medium red onion, thinly sliced
- 2 scallions, thinly sliced
- Fresh cilantro, for serving
Instructions
- Make the pizza dough. If you haven't already, make pizza dough—or use your favorite store-bought brand.
- Make the bbq chicken. Place shredded chicken in a small bowl, then pour ¼ cup bbq sauce on top. Mix well, then set aside.
- Preheat the oven and roll out the dough. When ready to assemble the pizza, preheat oven to 500°F/260°C, then place a 12-inch cast iron skillet inside. Heat for at least 10 minutes, until the pan is smoking hot. While the pan is heating, roll out the dough to desired thickness. For this recipe, we recommend using ¼ of the prepared pizza dough.
- Assemble the bbq chicken pizza. Drizzle 2 Tbsp extra virgin olive oil in the skillet, then carefully place the rolled out pizza dough on top. Spoon on the remaining ¼ cup bbq sauce, spreading it into an even layer. Next, add the shredded bbq chicken. Top with an even layer of shredded mozzarella and smoked gouda cheeses. Finally, scatter the thinly sliced red onion all over the top.
- Cook the pizza. Carefully transfer the skillet back to the oven, then cook for 10-12 minutes, or until the crust is crispy and the cheese has melted completely.
- Cool slightly, then slice. Carefully remove the pizza from the cast iron skillet—it can be helpful to lift it up with a thin metal spatula—then place on a cutting board. Garnish with sliced scallions and fresh cilantro, then slice and serve immediately!
Notes
- Nutrition facts assume 4 servings.
- Roast chicken: Roast at 400°F / 205°C until the internal temp reaches 165°F / 74°C—about 20 minutes for boneless or 30–35 minutes for bone-in.
- Shred easily: Remove skin and bones, then shred cooked chicken in a stand mixer with the paddle on low, increasing to medium until fully shredded.
Nutrition
Serving: 2slices | Calories: 605kcal | Carbohydrates: 65g | Protein: 37g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 1648mg | Potassium: 396mg | Fiber: 2g | Sugar: 20g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 441mg | Iron: 3mg
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