Homemade Chipotle BBQ Chicken (Print Version)
# Ingredients:
→ Dough
01 -
3 tablespoons olive oil, split up
02 -
240 ml warm water (about 40-46°C)
03 -
1 teaspoon white sugar
04 -
2.25 teaspoons active dry yeast
05 -
0.5 teaspoon salt
06 -
310 g all-purpose flour, sifted
→ Chicken (Chipotle)
07 -
2 tablespoons butter
08 -
0.25 teaspoon black pepper
09 -
0.5 teaspoon salt—taste and adjust
10 -
1 teaspoon Italian herbs
11 -
1 teaspoon garlic powder
12 -
1 teaspoon chipotle spice blend
13 -
2 medium chicken breasts, sliced and flattened
→ Toppings
14 -
15 g cilantro or fresh parsley, chopped up
15 -
150 g cherry tomatoes, split in half
16 -
0.25 medium red onion, diced
17 -
60 g bacon, cooked and crumbled
18 -
Pulled chipotle chicken
19 -
250 g shredded mozzarella cheese
20 -
360 ml BBQ sauce
→ Chipotle Sauce Drizzle
21 -
0.25 teaspoon black pepper
22 -
0.25 teaspoon salt
23 -
0.5 teaspoon chipotle spice mix
24 -
1 teaspoon lime juice (fresh squeezed)
25 -
1 garlic clove, pressed
26 -
120 ml mayonnaise
# Instructions:
01 -
After your dough's risen, toss it out onto your floured counter and gently stretch or roll it till it's the shape and thickness you want.
02 -
Mix up mayo, lime juice, chopped garlic, chipotle seasoning, black pepper, and salt in a bowl. Give it a good stir and leave it aside for later.
03 -
Sprinkle both sides of the chicken with chipotle, garlic powder, Italian herbs, salt, and pepper. Heat butter in your pan on medium-high. Stick the chicken in and cook till both sides get golden and the chicken's fully done. Move it onto a board and pull apart with forks while it’s still hot.
04 -
Crank your oven up to 220°C. Move shaped dough to your tray or stone. Slather BBQ sauce over the base, toss on mozzarella first, then add chicken, crumbled bacon, onions, cherry tomatoes, and finally herbs.
05 -
Pop into the oven for about 12–15 minutes, till the cheese’s bubbling, crust is golden, and bottom crisp.
06 -
Drop your flour, salt, and yeast into a big bowl or stand mixer. Give them a whisk. Dissolve sugar in the warmed water, add it bit by bit into the bowl while mixing on medium-low, then pour in 2 tablespoons olive oil and keep going till the dough’s a bit sticky and coming together.
07 -
Flour your counter lightly and knead the dough until it’s smooth and stretchy, like 5–7 minutes. Put dough in an oiled bowl, pour 1 tablespoon oil on top, cover it, then leave it in a warm spot for about an hour or until it’s doubled up.
08 -
Take pizza out, pour over chipotle sauce, cut it up, and dig in while hot.
# Notes:
01 -
Dough rises best somewhere warm—makes the crust light and fluffy.
02 -
Freshly shredded mozzarella melts and browns way better than the pre-packaged kind.