Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.
Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
Bake at 450° for 9 minutes. Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2-inch border around the edges. Top with chicken, onion, jalapeños, and cheese. Bake at 450° for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.
If you like arugula, try Chicken, Arugula, and Prosciutto Pizza: Prepare BBQ Chicken Pizza through step 3, omitting brown sugar, paprika, garlic powder, and ground cumin. Combine 1 tablespoon extra-virgin olive oil and 2 tablespoons thinly vertically sliced fresh garlic in a skillet over medium-low heat; cook 2 minutes or just until fragrant, stirring constantly (do not brown garlic). Brush uncooked pizza dough with garlic-oil mixture; sprinkle dough evenly with 3 ounces shredded fontina cheese (about 3/4 cup) and 1/2 teaspoon crushed red pepper, leaving a 1/2-inch border. Bake at 450° for 4 minutes or until cheese melts. Carefully remove partially cooked crust from oven; arrange chicken on crust, leaving a 1/2-inch border. Bake an additional 5 minutes or until crust is golden and crisp. Place 1 1/2 cups arugula in a medium bowl; drizzle with 1 teaspoon extra-virgin olive oil and 1 teaspoon fresh lemon juice. Sprinkle with 1/8 teaspoon kosher salt. Toss. Arrange 1 ounce thinly sliced prosciutto evenly over pizza; top with arugula mixture. Slice pizza. Serve immediately. Serves 6 (serving size: 1 slice) Calories 307; Fat 9g (sat 9g); Sodium 624mg
If you like Parmesan, try Three-Cheese Chicken Pizza: Prepare BBQ Chicken Pizza through step 3, omitting spice rub. Combine 1 ounce crumbled blue cheese and 1 tablespoon fat-free milk; spread mixture over uncooked pizza dough, leaving a 1/2-inch border. Top with chicken, 2 ounces shredded mozzarella, 2 tablespoons grated Parmesan, and 1/8 teaspoon salt. Bake at 450° for 12 minutes. Sprinkle with 1 tablespoon basil and 1 tablespoon chopped oregano. Serves 6 (serving size: 1 slice) Calories 270; Fat 3g (sat 3g); Sodium 599mg
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The first time I made this we liked it but thought the mustard in the BBQ sauce was a bit overpowering. When I made it the second time I cut the amount of mustard in half, and it was fantastic. This is a keeper!
I did the variation of this and made the three-cheese chicken pizza. It was YUM! I didn't use as much chicken as stated in the recipe. I loved the pairing, contrasting and sharp flavors of the blue cheese and Parmesan cheese with the mozzarella. Definitely will have to make this again! It is also very easy to prepare.
Two notes: I used bottled BBQ sauce mixed w the spices and 450 is HOT for the crust to bake at. It made the crust crispier than I like. Next time Ill start at 400 degrees.
All in all a great recipe though!