BBQ Chicken Pizza
This easy recipe needs no knife, and the spicy fennel salt smells unreal! Marinate for 24+ hrs to let the beer work its magic on the meat.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 30 minutes + dough prep time
- Cook Time
- 10 minutes
Ingredients
- Makes
- 1 pizza
Recommended Equipment
-
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Instructions
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For the BBQ sauce
Step 1
Use a heavy bottomed saucepan to lightly toast the smoked paprika for 2-3 minutes then add the sugar and honey and allow to caramelise, stirring regularly.
Step 2
Still stirring regularly, add the vinegars and turn the heat up slightly to allow these to cook off before adding the orange juice followed by the ketchup.
Step 3
Turn the heat down so bubbles are just breaking at the surface and leave to blip away for 15 minutes. Leave to cool before using.
For the red onion pickle
Step 1
Make this pickle just as your Gozney oven is coming up to temperature by combining the sliced onion, salt and vinegar in a bowl and scrunching together with your hand.
For the pizza
Step 1
Your Gozney oven needs to be fully saturated with heat with the flame turned down to low- you may need to turn it up slightly in between bakes to ensure the stone floor is at the desired temp (around 420 degrees).
Step 2
Open your dough ball into a pizza skin and top with the BBQ sauce, cheese and cooked chicken. Transfer the pizza to the Gozney and bake.
Step 3
When the pizza is cooked, transfer to a serving plate, dot over some of the red onion pickle and pick over a few coriander leaves.
