Thin-Crust BBQ Chicken Pizza
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
  • 2 tsp dry RapidRise yeast (or 1 package)
  • 1 tsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2¼ to 2½ cups all-purpose flour
  • ½ cup BBQ sauce
  • 2 boneless, skinless chicken breasts
  • 7.5 oz creme fraiche
  • Ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped green onions
  • 1 cup thinly sliced yellow onion
  1. Add yeast, sugar and warm water to a large bowl and allow yeast to proof for 7 minutes (should turn foamy).
  2. Add salt, olive oil, and flour and mix with a hook attachment on a stand mixer or by hand with a wooden spoon, adding the flour in a little at a time until the dough does not stick to the bowl anymore.
  3. Knead with floured hands on a floured surface for 10 minutes, then return to the bowl and cover for 1 hour.
  4. Punch the dough down and let rise while preparing the chicken.
  5. Preheat oven to 425 degrees F.
  6. Add chicken breasts to a baking dish and pour ½ cup BBQ sauce evenly over the chicken breasts.
  7. Bake for 20 minutes, then remove from the oven and let cool 5 minutes.
  8. Cube the chicken breasts and set aside.
  9. Divide the dough in half and roll each half on a floured surface as thin as you can.
  10. Stretch the dough over a greased large pizza pan, then repeat with the other half of the dough.
  11. Evenly divide the creme fraiche among the two pizzas, then top with pepper and mozzarella cheese.
  12. Evenly divide the green and yellow onion over the two pizzas, then top with the cubed BBQ chicken.
  13. Drizzle with extra BBQ sauce, if desired.
  14. Bake for 15-20 minutes, until the edges are crispy and golden brown.
Makes two large pizzas
    Recipe by My San Francisco Kitchen at