Homemade BBQ Chicken Pizza

National Pizza Day is the 9th of February each year. This recipe is particularly great for that day, but why not make some pizza more often? Once the dough is made the hard work is done, then you can let the fun begin!

Makes 4 Pizzas


For the Dough:

  • 400 g strong white bread flour
  • 100 g fine ground semolina flour or strong white bread flour
  • Pinch of fine sea salt
  • 1 x 7 g sachet of dried yeast
  • 1/2 tablespoon golden caster sugar

For the Sauce:

  • It’s quicker and easier to buy some of your favourite BBQ sauce, but if you’ve got plenty of time on your hands check out this awesome BBQ sauce recipe from Serious Eats.

For the Toppings:

  • This is down to personal preference – we’ll give you some directions for the chicken and we’ll leave the rest up to you!
  • 1 x Free Range or Organic Springfield Chicken Breast Fillets
  • Salt & Pepper
  • 200g Mozzarella, shredded


  1. For the dough, pile the flours and a pinch of sea salt onto a clean surface and make a well in the centre.
  2. Add the yeast and sugar to 350ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
  3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
  4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
  5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
  6. Divide the dough into 4 equal balls.
  7. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
  8. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.


  1. You can either cook the chicken in the oven or in a skillet – cooking times will vary depending which method you use.
  2. To cook the chicken fillets whole in the oven, preheat the oven to 180c, drizzle a little olive oil over the fillets and season with salt and pepper – get more adventurous if you want!
  3. Cook for 25-30 minutes depending on the size of the fillets. The good news is that once cooked you want to pull the chicken into chunks to top your pizza with, you’ll see if they are cooked by the colour of the meat in the thickest part of the fillet.
  4. If you decide to fry your chicken, you can chop it into chunks before adding it to the pan with the same seasoning as before. By doing this you’re reducing the cooking time to about 10 minutes.


  1. Preheat the oven to 220c.
  2. Because the dough is fresh, place it either onto a sheet of tin foil or a baking tray – placing it directly onto the bars in the oven will leave you with a mess!
  3. With your pizza dough ready to go, you can start to assemble by first spreading a layer of your BBQ sauce onto the pizza, leaving a cm around the edge for the crust. If you want to stuff the crust place a ring of cheese/meat around the edge and fold over the dough to cover the filling.
  4. The only thing left to do now is to add your cooked chicken and selection of toppings. Some classic examples would be a choice of: red onion, olive, corn, parsley, coriander, other meats, peppers, chilies… maybe even pineapple…
  5. Finish your pizza off with your selection of cheese, in this case some shredded mozzarella.
  6. Place on the middle shelf of your oven and cook for 8 – 10 minutes or until you have golden brown crusts and toasted cheese – delicious!