Barbecue Chicken Pizza with Caramelized Onions
A hearty pizza with shredded chicken, sweet caramelized onions, and a homemade tomato sauce sweetened with honey and smoked paprika. Packed with protein per serving.
- Time
- 55 min
- Serving
- 798 kcal
- Ingredients
- ≈ $2.66
- Protein
- 58 g
Ingredients
- 1 Wheat flour 110 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Tomato pastepack 140 g ≈ $1.00 35 g
- 5 Honey 8 g
- 6 Smoked paprika 2 g
- 7 Chicken breast filletpack 800 g ≈ $7.23 130 g
- 8 Mozzarellapack 125 g ≈ $1.80 70 g
- 9 Red onion≈ $3.00 per kg 35 g
- 10 Cilantropack 50 g ≈ $1.20 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water to form a dough; let rise for 25 minutes.
Poach chicken7 breast for 12–15 minutes until fully cooked, then shred into strips.
Combine tomato4 paste, honey, smoked paprika, and 2–3 tbsp water to make a thick sauce.
Preheat oven to 475 °F (245 °C).
Roll out the dough, spread the sauce, layer with mozzarella8, chicken7, and thin onion rings.
Bake for 9–12 minutes until the crust is golden; garnish with fresh cilantro10 before serving.
Tips
- Why it works
- Mix the dough with 70 ml of water, so it doesn't stick to your hands or spread while baking. If you add more, the crust turns damp and doughy.
- Substitutions
- Instead of red onion, use bell pepper (35 g) for sweetness or regular onion (20 g) for sharpness. Use gouda (70 g) instead of mozzarella, but it doesn't melt as well.
- Common mistakes
- If the dough hasn't risen in 25 minutes, check the water temperature, it should be 30–35 °C. Cold water slows fermentation, and hot water kills the yeast.
- Storing and reheating
- Keep in the fridge for 2 days, covered with foil. Reheat in the microwave for 1–1.5 minutes under a lid or in the oven at 180 °C for 5 minutes.
- Serve with
- Serve with a simple cucumber salad with lemon juice, or with a non-fizzy drink to balance the richness.
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