Homemade Chipotle BBQ Chicken

Go wild for this smoky chipotle BBQ chicken pizza — a real showstopper packed with cheesy goodness and a bit of kick. We’re rolling out dough from scratch, layering on chipotle chicken, crunchy bacon, fresh tomatoes, and all the tasty things, then baking up a pizza that’s the star at get-togethers. If you’re new to making your own pie at home, just follow along step-by-step and you’ll totally nail it.

The first time I threw this together was a stormy afternoon with everything closed. Now, my crew asks for this more than any takeout. Kneading and stretching the dough is our new go-to weekend thing.

Tasty Ingredients

• Garlic: fresh garlic hits both the chicken and the drizzle for major flavor
• Fresh Lime Juice: gives the drizzle a zesty pop always use fresh fruit
• Mayonnaise: makes that chipotle sauce super creamy but skip salad dressing stuff
• Fresh Parsley or cilantro: adds garden-fresh flavor and pretty green color rinse and chop it up right before
• Cherry Tomatoes: juicy little pops halve 'em so every slice gets some
• Red Onion: for splashy color and bite just pick one that’s shiny and firm
• Bacon: crispy and smoky — fry it up before adding so it doesn’t make the pizza soggy
• Mozzarella Cheese: for that gooey pull grate your own if you can for less grease
• BBQ Sauce: sweet and tangy and holds everything together go for a thick sauce so it spreads nicely
• Chipotle Seasoning: brings smoky fire make sure yours is just chipotle no random fillers
• Chicken Breasts: topping must-have pound out and cook evenly for the best bites
• Olive Oil: gives your dough tenderness and big flavor you’ll taste the difference with extra virgin
• Active Dry Yeast: essential to make that chewy pizza edge check the date so it rises correctly
• All Purpose Flour: sifted so you get a light dough — unbleached flour brings better taste

Easy How-To Guide

Finish with Drizzle:

Once it’s baked, pull it from the oven and zigzag that chipotle drizzle across the top Slice it and eat up right away

Bake the Pizza:

Set your oven to four-twenty-five Fahrenheit and bake for twelve to fifteen minutes until the crust is golden and cheese is bubbling

Assemble the Toppings:

Generously slather BBQ sauce over your dough, then pile on mozzarella, shredded chicken, crispy bacon, onion, tomatoes, and fresh herbs

Shape the Pizza:

After the dough's doubled, gently press or roll it into your favorite shape pop onto a parchment-lined pan or pizza stone

Mix the Chipotle Drizzle:

In a bowl, mix mayo with minced garlic, lime, chipotle spice, and a pinch of salt and pepper Blend until smooth and set it aside

Prep the Chicken:

Season those chicken breasts with chipotle, garlic, herbs, salt, and pepper Cook in a buttery skillet till golden then shred with two forks and let it rest

Knead and Proof:

Pop the dough onto a floured surface, knead a few minutes till it feels smooth Oil up a big bowl, cover the dough, and stash someplace warm until it’s puffy and doubled up in about an hour

Add Sugar Water and Oil:

Mix warm water with sugar till it’s gone, gently stream into your flour blend Pour in the olive oil and use your mixer’s dough hook until a soft sticky dough forms

Make the Dough:

Dump sifted flour, salt, and yeast into your stand mixer Whisk till combined and check if your yeast is active by blooming it if you’re unsure

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This always brings back summer vibes when my kids would dash inside just to grab the very first hot slice. Sprinkling parsley at the end gives fresh flavor and a hit of color — I never skip it!

Save for Later

Let the pie cool off before packing it up. Stack slices in a sealed container with parchment in between so your crust doesn’t get soggy. Stays good in the fridge up to three days, and reheat at three-fifty until hot for that just-baked feel.

Easy Ingredient Swaps

Craving more heat? Toss on some sliced jalapeños before baking. Swap mozzarella for smoked gouda or cheddar for a deeper cheesy vibe. Grab your favorite gluten free dough and certified ingredients if you don’t do gluten — easy fix.

Serving Ideas

Serve it up hot with a big handful of salad or crunchy slaw to mellow the BBQ bite. For parties, cut smaller pieces and treat them like finger food. Squeeze over a little extra lime or spoon on more chipotle drizzle to give every bite a little punch.

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Fun Pizza Backstory

This dish mashes up classic Italian pizza with backyard BBQ flavors, and chipotle brings in a Tex Mex edge. Building your own at home means you can play with toppings and make each pizza as wild or simple as you want — just like your go-to takeout spot.

Frequently Asked Questions

→ What’s the secret for a light, airy dough?

Give your dough plenty of time to puff up somewhere warm. Good kneading helps, and don’t mess with it too much after so it stays pillowy.

→ How do you get that smoky, spicy kick in the chicken?

Mix chipotle with garlic powder and some Italian herbs, then sear the chicken in a pan. It gives awesome rich, smoky notes.

→ Can I try another protein instead of chicken?

Oh, for sure! Toss on some pulled pork, leftover roast beef, or even roasted veggies. All of them work great for this style.

→ What sauce goes best under chipotle toppings?

Stick with a bold, thick barbecue sauce. It matches the smoky chicken and bacon flavor just right.

→ How do I get a crisp bottom but soft, tender bite?

Bake your pizza with a blazing hot oven—like 425°F—using a stone or a hot tray. The crust will crisp up and stay chewy.

→ Can I prep this ahead of time?

Absolutely! You can get all your toppings and dough sorted early. Just throw it together and bake it fresh when you want to eat.