BBQ Chicken Pizza…IS SICK!

Byamazingfoodstv


BBQ Chicken Pizza has a stigma. I get it. But when handled with care, it can be SO good. Check my recipe! Go to and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video.

FULL RECIPE AND INSTRUCTIONS:

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📸INSTAGRAM:

🔪MY GEAR:
STAINLESS BENCH SCRAPER:
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
LIQUID SMOKE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:

– INGREDIENTS (makes 4 pizzas) —
DOUGH
▪400g or 1 3/4c warm water (86F/30C)
▪6g or 2tsp instant yeast
▪20g or 2Tbsp sugar
▪20g or 1 1/2Tbsp olive oil
▪680g or 5 3/4c ap flour OR bread flour (you’re looking for at least 11.7% protein if using all purpose)
▪16g 1 Tbsp salt

TOPPINGS
▪Smoked gruyere, shredded (sub with gouda)
▪Full fat aged mozzarella, shredded
▪10-12 slices thick cut bacon, rendered and cut into large squares
▪Sliced red onion
▪Chopped cilantro

CHICKEN
▪2 8oz/225g chicken breast filets
▪10g or 2tsp salt
▪2g or 1tsp black pepper
▪3g or 1/2tsp garlic powder
▪10g or 1Tbsp olive oil
▪10g or 1Tbsp brown sugar
▪3g or 1/2tsp liquid smoke

BBQ SAUCE
▪400g or 1.5c ketchup
▪75g 1/3c worcestershire
▪60g or 1/4c apple cider vinegar
▪40g or 2 1/2Tbsp hot sauce
▪5g or 1 1/2tsp garlic powder
▪5g or 2tsp onion powder
▪2g or 1tsp black pepper
▪5g or 2tsp chili powder (sub smoked paprika)
▪150g or 1/2c molasses
▪150g or 2/3c brown sugar
▪200g or 3/4c pineapple juice

CHAPTERS
0:00 Intro & my first visit to CPK
1:00 Making the hand tossed dough
3:16 Marinating the chicken
4:32 Watching good docs (ad)
5:30 BBQ sauce
6:12 Grilling the chicken (and prepping other ingredients)
9:12 Shaping the dough & building the pizza
10:52 Baking
12:00 Let’s eat this thing

#cpk #bbqchickenpizza

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36 Comments

  2. Hi dude!
    I love Your videos!
    Your name is very interesting to me.
    First of all: lager was first brewed in the Czech Republic and strom in the Czech language means a tree.
    So Brian Your last name Is Czech.
    Enjoy Your research.
    If I can help then please let me know.
    Sincerely
    Tony

  7. Hey everyone, just a heads up that the cup conversions for this dough are totally off, I followed it exactly and my dough was hard and dry, so I ended up having to add some water to it and even still it was much drier than usual. I'd recommend using a different dough recipe that was made originally in cups if you don't have a kitchen scale.

  8. I'm crying on the inside at work that my pregnant self doesn't have this in front of me D: This looks HEAVENLY!!!! I'm making this, this weekend. I've been binging your videos and saving tons of recipes. Thank you for giving me inspiration to cook again. I was going through a dry spell with recipes, time and creativity, but your channel is helping me out a lot!

  9. Hi Brian thanks for the inspiration, my baking and cooking is coming along great thanks to your videos. Could I ask that you do an ultimate veggie pizza please, I'm not vegetarian but I do like a good veggie pizza. Thank you 👍🏻

  13. Just a thought here, B. Along the lines of the Mosquito Supper Club in NOLA, there's a growing movement of chefs out there who want to strike a balance between serving the BEST possible food they can, using the best possible sustainably sourced seaonal ingredients, while also having a (relatively) normal life outside the kitchen. They are doing this by creating a rotating short menu, served only at specific times of the day, only on days of the week that match their schedules. Pre-paid per person, seated for only 1 or 2 services per day, 10 to 25 seats total, and it's working. As a customer, I LOVE the fact that these places focus on serving the BEST food possible, only at specific times, allowing employees and owners to have a life and be highly motivated, happy and content to be at the restaurant. You should really consider opening a spot like this in your part of the world. No burn out on the menu, no burn out from insane hours, only open on holidays you want, only open for service a few hours a day, prepaid reservations means little to no food waste. If you were to get together with a couple other chefs, you can combine to rent/buy a space and rotate the service between both or all 3 concepts. A breakfast spot a few days a week, then a lunch spot (with some overlap on certain days) and serving a dinner menu on a few other traditional days per week. Or even checkout locally owned, breakfast only places in your hood who might be interested in letting you popup for dinner only a few nights a week to start? Anyway, just a thought. Keep killing these recipes my man, we absolutely adore this channel and your food!!!

  16. The best chicken pizza I've ever had was a guava chicken pizza that was sold in the Ritz Carlton Hotel, where I worked. I think they paired it with goat cheese. It was so tasty, and I used to order one to take home after my shift. I've tried one version at home, but I'm trying to figure out how to make it as tasty as the one I had at the Ritz Carlton. It's the guava sauce I'm trying to perfect.

  20. Made this today, couldn't find molases anywhere locally so i substituted it with regular honey. I also don't have a grill available so I fried the chicken on a pan after rendering bacon on it, this made the chicken even more smoky. Hands down the best BBQ pizza and BBQ sauce I've ever had. I cannot recommend this recipe enough, there's a lot of prepping but it's well worth it.

  21. Like you, I can be a pizza purist when the moment calls for it. That said, I’m in college. When I’m at school, I rip MOD. Go to is a classic BBQ pizza but modified. Chicken bacon red onion bell pepper but a regular red sauce base with Buffalo on top. Delicious even if it isn’t pure. I save that for when I’m home

  23. Tried BBQ pizza before, and it was pretty good. I guess not everything has to be traditional to taste good.
    I might try this out with that dough recipe I’ve been trying out lately. Although I might have to modify some of it to fit my current budget.

  25. i'm making this one tonight for pizza tomorrow, but something that works really well with your recipe sizes are half sheet cake pans that come with a clear plastic lid. i like to put them on a sheet of parchment paper then oil it up but it saves on cling wrap and when it comes pizza time you can slice off some of the parchment paper or take the whole thing and put a bed of flour in the pan for them to wait in

  26. Im not allowed to buy liquid smoke because I spilled a bottle on the floor and under the stove 2 days before moving out of my old apartment. We scrubbed everything and the smoke smell was still strong. So we opened all windows, fans on, carpet shampooed, air freshener. Nothing worked. It can’t be healthy.

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