If you can't get enough of the flavor combo of saucy BBQ, tender chicken and creamy ranch, then you'll go crazy for this homemade copycat version. Our twist? We bake the pizza in an oven-safe skillet, resulting in an extra-crispy crust. It might seem a bit extra, but trust us—it's worth it.
Ingreadient
- 1 Tbsp. extra-virgin olive oil, plus more for brushing
- 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dough
- 1 lb. pizza dough, at room temperature
- 2 Tbsp. barbecue sauce, plus more for drizzling
- 1/2 c. shredded cheddar
- 1/2 c. shredded fontina
- 1/4 small red onion, thinly sliced
- Ranch dressing, for drizzling
- Freshly chopped chives, for garnish
Direction
- Preheat oven to 500°. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and no longer pink, 6 minutes per side. Season generously with salt and pepper.
- Meanwhile, brush an ovenproof skillet with oil.
- On a floured work surface, roll out dough until circumference matches your skillet. Transfer to skillet.
- Leaving a 1⁄2" border for crust, spread barbecue sauce onto dough. Top with cheddar, fontina, chicken, and red onion.
- Brush crust with olive oil and sprinkle with salt.
- Bake until crust is crispy and cheese is melty, 23 to 25 minutes.
- Drizzle with barbecue sauce and ranch and garnish with chives.
