Fall-Spiced BBQ Chicken Pizza

Tangy and sticky-sweet BBQ sauce combined with chicken and cheese on top of a pizza is an easy combination to love. But this version offers an unexpected seasonal twist with the help of fall favorites like apples, cinnamon, cloves, and allspice. Buying ready-to-bake pizza dough from the store helps you enjoy this irresistible pizza any day of the week. And, there are a few shortcuts you can take when time is scarce – buy a pre-cooked rotisserie chicken to shred, or layer raw red onions on the pizza right before baking instead of pickling onions. But don’t skip on the Fall-Spiced BBQ Sauce, which makes this recipe truly special.

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BBQ Chicken Bacon Pizza with Pickled Red Onions

Servings: 4 to 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Print the Recipe

Your Chef will lead you through all the techniques, so prepping ahead of class is optional.

Ingredients

• Pizza
  • 2 RANGER® The Free Range boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 6 slices bacon
  • 1 pound ready-to-bake pizza dough
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded smoked Gouda cheese (optional)
  • Chopped cilantro, for garnish (optional)
• Fall-Spiced BBQ Sauce
  • 1 sweet apple (Pink Lady, Fuji, or Braeburn), grated
  • 1 large yellow onion, grated
  • 3 garlic cloves, finely grated or minced
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 1 tablespoon Worcestershire, Maggi, or soy sauce
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon each nutmeg, clove, and cinnamon
  • 1/4 teaspoon mustard powder or 1 teaspoon Dijon mustard
  • Kosher salt, to taste
  • 1/2 cup water
• Pickled Red Onions
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons maple syrup or honey
  • 1 bay leaf
  • 2 whole cloves (optional)
  • 2 allspice berries (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red chile flakes (optional)
  • 1 medium red onion, very thinly sliced

Instructions

1. Cook the chicken: Preheat oven to 375°F. Pat chicken dry, season with salt and pepper, and drizzle with olive oil. Bake 25–30 minutes until internal temperature reaches 165°F. Rest, then dice into 1/2-inch cubes.
2. Cook the bacon: Place bacon on a parchment-lined sheet pan and bake alongside the chicken for about 30 minutes until crispy. Cool slightly and chop.
3. Make the BBQ sauce: In a medium saucepan, combine all sauce ingredients with 1/2 cup water. Bring to a boil, then reduce to medium and simmer 15–20 minutes, stirring occasionally. Adjust seasoning to balance sweetness, tang, and salt. Add water if too thick.
4. Pickle the onions: In a small pot, combine vinegar, water, maple syrup, bay leaf, cloves, allspice, salt, peppercorns, and chile flakes. Bring to a boil. Place sliced onions in a heatproof jar and pour hot liquid over top. Let sit 20–30 minutes.
5. Prepare the dough: Increase oven temperature to 425°F. Roll dough out on a lightly floured surface into a large circle or rectangle to fit your sheet pan. Transfer to pan.
6. Assemble the pizza: Spread 1/2 cup BBQ sauce over dough, leaving a 1/2-inch border. Toss diced chicken with another 1/2 cup sauce and spread evenly over pizza. Top with chopped bacon, mozzarella, and smoked Gouda if using.
7. Bake: Bake 12–14 minutes until crust is golden and cheese is melted and bubbly.
8. Garnish and serve: Top with pickled red onions and chopped cilantro. Serve warm.

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