A crisp, chewy pizza topped with tangy barbecue chicken, melted mozzarella, lightly charred red onion, and fresh cilantro.
$7.59
Per Serving
$1.90
Total
60 min
Prep
35 min
Cook
25 min
Difficulty
medium
Servings
100%
Whole-milk low-moisture mozzarella cheese, shredded · 8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese (opens in a new tab)
100%
33%
25%
22%
Boneless, skinless chicken breast · 8 Ounce
Heritage Farm® Boneless Skinless Chicken Breasts (opens in a new tab)
11%
3%
3%
0%
0%
Oven
Cutting Board
Tongs
Skillet
Chef’s knife
Instant-read thermometer
Measuring cups and spoons
Pizza cutter
Rimmed baking sheet
BowlOvenCutting BoardChef’s knifeSet the covered pizza dough on the counter for 30 minutes to become pliable. Position an oven rack in the lower third and preheat the oven to 475°F. Slice the red onion and chop the cilantro. Prepare the produce before handling the raw chicken.
Cutting BoardChef’s knifeOn a separate cutting board, cut the chicken into 1-inch pieces. Pat dry, then season with the salt, black pepper, and garlic powder.
Wash hands with soap and hot water after handling raw chicken.
Keep the raw chicken and its cutting board and knife away from the produce and other ready-to-eat foods.
TongsSkilletInstant-read thermometerMeasuring cups and spoonsBowlHeat 1 teaspoon olive oil in the skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and the center of several pieces registers 165°F. Transfer the chicken with clean tongs to a clean bowl and toss with 1/4 cup barbecue sauce.
Cook the chicken until the center reaches 165°F on an instant-read thermometer.
Use clean tongs and a clean bowl for the cooked chicken, keeping them separate from the raw chicken.
Rimmed baking sheetCoat the rimmed baking sheet with the remaining 2 teaspoons olive oil. Place the dough in the center and turn it once to coat. Using lightly oiled fingertips, press the dough outward from the center into a 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch rim. If the dough springs back, let it rest for 5 minutes, then continue pressing gently to the required dimensions.
Spread the remaining 1/4 cup barbecue sauce evenly over the dough, leaving the raised rim uncovered. Add the toppings in this order: 6 ounces mozzarella, all the cooked barbecue chicken, the sliced red onion, then the remaining 2 ounces mozzarella.
OvenRimmed baking sheetBake for 13 to 16 minutes, rotating the pan after 8 minutes, until the crust is deeply golden at the edges, the underside is crisp and browned, the cheese is bubbling with browned spots, and the onion tips are lightly charred.
Use oven mitts when rotating or removing the hot baking sheet.
Pizza cutterLet the pizza rest on the pan for 3 minutes. Scatter the fresh cilantro evenly over the baked pizza. Cut into 8 pieces and serve 2 pieces per person.
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