BBQ Chicken Pizza

Yes—assemble the pizza (sauce, chicken, onion, cheese) up to 4 hours ahead, cover loosely with plastic wrap, and refrigerate. Bake straight from the fridge, adding 2–3 minutes to the cooking time. Do not assemble more than 4 hours ahead as the dough will become soggy.

Absolutely. Poach 1.5 lbs boneless, skinless chicken breasts in simmering salted water for 12–15 minutes until cooked through, cool slightly, then shred with two forks. This takes about 20 minutes total and gives you control over seasoning.

Overloading with toppings, which prevents the crust from crisping on the bottom. Stick to the quantities given—the pizza should not be waterlogged or thick with filling.

Yes to both. For grill: use a pizza stone preheated to 475°F over direct heat, assemble the dough on the stone, and cook for 14–16 minutes. For skillet: assemble in a 10-inch cast-iron skillet, cook covered on the stovetop over medium heat for 8 minutes to set the crust, then finish under a preheated broiler for 4–5 minutes.

A simple green salad with vinaigrette, or coleslaw to cut through the richness. Cold beer or lemonade are traditional pairings.

Wrap cooled slices in foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 8–10 minutes wrapped in foil to restore crispness, or unwrap and broil for 2–3 minutes to re-crisp the cheese.