Delicious homemade pizza topped with sweet onions and tangy barbecue chicken!
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Yesterday I shared a recipe for super easy and super yummy barbecue chicken in the Instant Pot. You will want that recipe. Go ahead and pin it before you forget. I can wait.
Cue Jeopardy waiting music…
Okay, now that that’s out of the way, we can move on to what you should do with any barbecue you have left over. (This works with barbecue pork too). You guys, this pizza is my current obsession. I know I said yesterday that I was in love with the barbecue chicken, and I am.
But perhaps part of that love has to do with being able to make this pizza a day or two later. IT’S SO GOOD!
Barbecue & Caramelized Onion Pizza
We eat our fair share of homemade pizza around here. Given how easy it is to make, and how versatile pizza is, we frequently enjoy it for lunch.
I ALWAYS use this recipe for thin crust pizza dough. You can make it with a variety of flours– either all-purpose, white whole wheat, or freshly ground hard white whole wheat or kamut. It also requires little to no rising time, which is always nice at lunch time when everyone is starving and blood sugar is dropping (or maybe that’s just me).
This particular pizza has a ridiculously simple sauce, too. Just olive oil, salt, pepper, and garlic powder. It really lets the flavors of the onion and the barbecue shine.
If you’ve seen any of my other pizza recipes, you know I can’t help but tell you how much I LOVE our baking steel. It like my personal pizza PSA. The baking steel makes AMAZING pizza crust and can’t ever break. Hashtag, winning. (This pizza peel is also super helpful).
More tasty pizza inspiration ::
- 8 Ways to Sauce A Pizza
- Garlic Infused Olive Oil Pizza with Prosciutto and Bacon
- Buffalo Chicken Pizza
- Pesto Pizza with Ricotta and Mushrooms
Instant Pot 30 Minute Barbecue ChickenDelicious homemade pizza topped with sweet onions and tangy barbecue chicken!
- 1 1/3 C flour
- 1 tsp yeast
- 1/2 tsp sea salt
- 1/2 cup of hot water
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- freshly ground pepper
- 1/2 C shredded mozzarella cheese
- 1/4 C caramelized onion, thinly sliced
- 1/3 C barbecue chicken (or pork)
- Preheat the oven. Heat your oven to 500 if you are using a baking steel/stone. Heat to 450 if you’re using a pizza pan.
- Caramelize the onions. Cut a quarter of a medium-sized yellow onion into thin slices. Heat a pan over medium heat and add a tablespoon of butter. When the butter is melted, add the onion slices to the pan and stir to coat with butter. Add a pinch of salt and cook the onions until they are brown and soft, about 8 to 10 minutes. If the onions start to look too dry, drizzle in a little olive oil or add a little extra butter. Remove from heat and set aside when finished.
- Make the dough. First combine the yeast and hot water in a liquid measuring cup, then mix together 1 C of the flour and the sea salt in a small mixing bowl. Pour the yeast water into the flour mixture and stir with a wooden spoon. Add the remaining 1/3 C of flour and stir to form a soft dough. Transfer to a clean surface and knead for a few minutes, sprinkling on additional flour as needed to make a soft, not sticky, ball of dough.
- Make the pizza. Press the dough out into a 10-inch circle on a piece of parchment paper if you use a baking stone/steel or on a pizza pan. (Rub a pinch of butter on your fingertips to make this easier). Spread the tablespoon of olive oil across the top of the pizza and evenly sprinkle on the garlic powder and kosher salt. Add a little fresh ground pepper to taste.
Next, add the cheese, caramelized onions, and barbecue chicken.
- Cook the pizza. Cook the pizza in your preheated oven. 10-12 minutes if using a pizza pan at 450. 8 minutes if using a baking stone/steel at 500.
- Slice & serve!
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