Texas BBQ-style smoky barbecue pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

BBQ sauce

• 4 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp mustard powder

Chicken topping

• 300 g chicken breast, diced small
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper

Pizza topping

• 250 g mozzarella, shredded
• 1 red onion, thinly sliced
• 2 jalapeños, sliced (fresh or pickled)
• Fresh coriander (optional)

Method

1. Dough. Same as Pepperoni Passion — overnight cold ferment.
2. BBQ sauce. Whisk all ingredients together. Adjust to taste — should be smoky-sweet-tangy.
3. Pre-cook chicken. Toss with olive oil, paprika, salt, pepper. Pan-fry 5–6 minutes. Toss with 2 tbsp of the BBQ sauce. Set aside.
4. Shape + top. Stretch dough. Brush BBQ sauce instead of tomato. Scatter mozzarella, chicken, red onion, jalapeños.
5. Bake. 250°C oven, 10–12 minutes until crust is blistered and toppings are charred at the edges.
6. Finish. Fresh coriander if using.

Tips

• Make the BBQ sauce ahead. It tastes better when the spices have time to meld.
• Jalapeño freshness matters. Fresh = bright heat. Pickled = tangy heat.
• BBQ pizzas need more sauce than tomato pizzas. The base flavours are less aggressive.