People Cooking Things: How to Make Barbecue Chicken Pizza, with Wolfgang Puck

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining meltiness.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be healthier and cheaper.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion offers a fresh flavor, while yellow onion is more affordable.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder heat, while bell peppers are less expensive.

Wolfgang introduces the recipe for barbecue chicken pizza.

He discusses the ingredients for the pizza dough: flour, water, yeast, salt, olive oil, and honey.

Wolfgang mentions that you can roast chicken with a barbecue rub or use leftover chicken, and he cuts the chicken into pieces.

He finely chops a jalapeño for spiciness and mixes it with barbecue sauce.

Wolfgang emphasizes that making the dough overnight improves flavor due to fermentation.

He demonstrates stretching the dough with his fingers and forming a lip around the edge.

Wolfgang brushes the dough with olive oil.

He adds a mixture of mozzarella and Fontina cheese to the dough.

Wolfgang adds red onions and roasted tomatoes to the pizza, suggesting other roasted vegetables like corn or zucchini can be included.

He places the chicken on top of the pizza and adds fresh goat cheese for tanginess.

Wolfgang advises preheating a pizza stone in the oven at 450°F (232°C) for at least half an hour before baking.

He lifts the pizza onto the hot pizza stone and places it in the oven.

Wolfgang prefers a dark brown crust and checks the pizza as it bakes.

After baking, he brushes the pizza with olive oil and adds cilantro or parsley and oregano for garnish.

He finishes by sprinkling parmesan cheese on top of the pizza.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens