Deep Dish BBQ Chicken Pizza

Deep Dish BBQ Chicken Pizza

Home made deep dish pizza with a California twist! Perfect for times when you don't have any pizza sauce but plenty of good bbq sauce. Cooked in a Cast Iron skillet.

 Lamo's Kitchen


4 servings
  1. 3 cups unbleached bread flour
  2. 2 cups white whole wheat bread flour
  3. 2.5 tablespoons active dry yeast
  4. 3 tablespoons mustard powder
  5. 1 tablespoon pepper
  6. 1 tablespoon garlic powder
  7. 1 teaspoon salt
  8. olive oil
  9. 1 chicken breast
  10. 1/2 of an onion
  11. 1 tablespoon brown sugar
  12. 2 tablespoons balsamic vinegar
  13. 1 red bell pepper
  14. BBQ sauce
  15. Italian cheese Blend
  16. parmesian cheese


60 mins
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    First: prepare your dough by mixing together both flours, bread seasonings and yeast. Then add water until there is no more flour in the bowl. Let rest for 8-12 hours, Mix olive oil into the dough, let rest for 1 hour or less. Kneed the dough and separate into two even sized pizza (ingredients enough for 2-3 pizza crusts) put dough's into the fridge and store for a day before use.

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    While preparing the toppings, form your dough to the pan in which it will bake and pre heat the oven to 450 degrees farenheight.

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    Prepare chicken breast by slicing into strips. If preparing ahead of time, marinate the chicken in a mixture of red wine vinegar and southwest style mustard and chives. Cook chicken and cube it.

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    Prepare the caramelized onions by slicing your half onion into strips and adding to a stove pot until they are sautéed. Add brown sugar and balsamic vinegar and mix well. Cook until the sauce evaporates into the onions.

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    Prepare the Red Bell pepper by cutting it into small pieces, setting the pieces onto a paper towel lined dish and cooking in the microwave for 1 minute to get most of the moisture out.

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    Assemble your pizza by putting a layer of cheese down first, then add an even layer of bbq sauce on top. On your toppings evenly in any order, and cover the top with your extra cheese.

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    Bake on 450 degrees for 25-30 minutes, let sit for 15 mins afterwards before cutting into, and enjoy!

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