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Barbecue Chicken Pizza

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SODIUM COUNT: 302 mg sodium per serving; 1207 mg in the entire recipe

Ingredients

Scale

Crust:

  • 1 ¼ tsp quick rise yeast
  • ¼ tsp brown sugar
  • ¾ cup warm water ((110°F to 115°F))
  • 1 Tbsp olive oil
  • 1 Tbsp powdered milk
  • 1 ½ to 2 cups flour
  • Additional olive oil for shaping the crust*

Toppings:

  • ½ cup low sodium barbecue sauce**
  • 10 ounces chopped grilled or seared chicken breast ((about 1.5 cups))
  • 1 cup coarsely chopped red onion
  • 6 ounces mozzarella***
  • ½ bunch chopped cilantro

Instructions

  1. In a large bowl, whisk together the yeast, brown sugar, water. olive oil, and powdered milk.
  2. Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 2 ½ cups), place the dough on a floured surface and continue to work in the remaining flour. Knead the dough for about 3-4 minutes.
  3. Place the dough into a bowl coated with cooking spray and set aside in a warm place covered with a light towel. Let the dough rise until it has doubled in size, about 1 hour.
  4. If you are making your own barbecue sauce, get it started now (see recipe notes).
  5. Preheat the oven to 425°F. If you are using a baking stone, prepare it by preheating it with the oven. If you are using a baking sheet, prepare it by spraying it with cooking spray.
  6. After the dough has doubled in size, punch down the dough and set aside to rest for a few minutes.
  7. Coat the dough with a bit of olive oil and slowly stretch it to the desired size (roughly 10″ x 14″). Place the stretched dough onto the baking stone (or sheet). It is easiest to stretch it on a sheet of parchment paper. You can move the entire sheet of parchment to the baking stone (or baking sheet).
  8. Top the crust evenly with barbecue sauce, chicken, onion, and cheese. Bake in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese begins to brown. When you remove the pizza from the oven, top it with fresh cilantro and serve.

Notes

NUTRITIONAL INFORMATION – Yield: 4 servings

Sodium: 301.8 mg, Calories: 562.3, Total Fat: 18.5 g, Saturated Fat: 6.9 g, Cholesterol: 52.1 mg, Carbohydrates: 60.6 g, Fiber: 4.1 g, Sugar: 10.3 g, Protein: 34.2 g.

*To calculate nutrition, I estimated one tablespoon of olive oil for shaping the crust.

**Use your favorite low sodium barbecue sauce. Ours is the recipe for Low Sodium Barbecue Sauce. If you use this recipe, you will end up with a bit of extra sauce, but we don’t mind since it keeps in the fridge for a few weeks. Mr. Spice also makes a Honey Barbecue Sauce, which you can try for this pizza if you prefer.

***Even though fresh mozzarella is fairly low in sodium (~85 mg per ounce), we prefer not to use it on this pizza because of its high moisture content. Instead, we use Kraft mozzarella which has 150 mg sodium per ounce. If you are looking to reduce sodium, you can either try fresh mozzarella or simply reduce the amount of Kraft mozzarella.

Find it online: https://www.sodiumoptional.com/barbecue-chicken-pizza/