BBQ Chicken Pizza with Red Onion and Lime Soured Cream
Inspired by techniques from America's Test Kitchen.
Barbecued chicken pizza with caramelised red onion, two melted cheeses and a cool, zingy lime soured cream drizzle that balances the spice.
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Method
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Equipment
- small roasting tin
- rimmed baking tray, about 30 x 40 cm
- rolling pin
- pastry brush
- 2 medium bowls
- small bowl
- whisk
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 846 kcal |
| Protein | 40 g |
| Carbohydrate | 70.9 g |
| of which sugars | 13.5 g |
| of which free sugars | 11.3 g |
| Fat | 44 g |
| of which saturates | 13.2 g |
| Fibre | 2.6 g |
| Salt | 3.82 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 500 g boneless, skinless chicken thighs
- 15 ml extra-virgin olive oil
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 120 ml barbecue sauce
- 4 tbsp chopped fresh coriander, divided
Topping
- ½ red onion, thinly sliced
- 15 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Dough
- 60 ml extra-virgin olive oil, for the tray and brushing
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Topping
- 60 g Monterey Jack, grated
- 55 g mature cheddar, grated
Lime soured cream
- 120 g soured cream
- 30 ml lime juice (about 2 limes)
- 1
Roast Chicken. Heat the oven to 220 °C, toss chicken (500 g) with oil (15 ml), salt (½ tsp) and pepper (¼ tsp) in a roasting tin and roast 20-25 min until it reaches 74 °C, cool slightly and shred.
- 2
Make Chicken Mixture. Mix the shredded chicken with barbecue sauce (120 ml) and coriander (2 tbsp chopped).
- 3
Prepare Onion. Toss the sliced red onion (½ onion) with oil (15 ml), salt (¼ tsp) and pepper (¼ tsp).
- 4
Heat Oven. Raise the oven to 260 °C with a shelf in the upper-middle and brush the tray with 30 ml oil.
- 5
Shape and Bake. Roll the dough (450 g) on a floured worktop to an oval about 40 x 23 cm and 6 mm thick, lift onto the tray, brush with the last 30 ml oil and bake about 6 min until it puffs and starts to colour.
- 6
Build. Scatter the chicken mixture over, then the onion, bake about 10 min until the onion browns, scatter Monterey Jack (60 g grated) and cheddar (55 g grated) and bake about 5 min until melted.
- 7
Finish. Whisk soured cream (120 g), lime juice (30 ml) and remaining coriander (2 tbsp), drizzle over the hot pizza and serve the rest alongside.
Storage
Cool completely, then keep chilled for up to 2 days and reheat gently in a foil-covered tin in a low oven until hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
