Kansas City Style Barbecued Chicken Pan Pizza is a delicious combination of juicy White Chicken Breast seasoned and cooked to perfection, topped with Vermont extra sharp White Cheddar, Wisconsin Style Yellow Sharp Cheddar, Hickory Smoked Bacon, Sweet Vidalia Onions, jalapeño Peppers, and Kansas City Style Barbecue Sauce on a semi-homemade crust baked crispy in a Cast Iron Skillet .
This simple to make recipe is a BIG hit in our home every time I make it, it disappears like a thief in the night off the table. I have actually had to invest in 3- yes 3 large Cast Iron Skillets to accommodate my husband and son’s pizza eating habits over the years. I have to admit this recipe for Kansas City Style Barbecued Chicken Pan Pizza has been a favorite go-to meal for sometime now with our family and they will request it often so I always have a package of frozen bread dough on hand from the market.
Below you will find a simple and utterly delicious recipe for one of our family favorites. The recipe will make one medium-sized Kansas City Style Barbecued Chicken Pan Pizza, so you will need to adjust the recipe to your family size and appetite. My rule of thumb would normally be 1 per 2 adults with average eating habits.
Kansas City Style Barbecued Chicken Pan Pizza
- 1 loaf of frozen bread dough, your brand
- oil, do not use olive oil due to high heat
- 2 – 6-ounce chicken breasts
- Mesquite dry seasoning, your brand
- 1/4 of a cup Kansas City Style BBQ Sauce, your brand +extra
- 1/2 of Vermont white extra sharp cheddar cheese, freshly grated divided x2
- 1/2 of a cup of yellow sharp Wisconsin cheddar cheese, freshly grated
- 5 slices crispy hickory smoked bacon, roughly chopped
- 1 medium Vidalia onion, halved and thinly sliced
- 1 fresh jalapeño pepper, sliced
Directions for bread dough
- Place one oiled frozen bread loaf (your brand) in a 9×13 metal baking pan covered lightly with a towel and place in an unheated oven. Let rest 6-8 hours undisturbed.
- Preheat oven to 425 when ready to bake pizza dough
- Meanwhile season whole chicken breasts with mesquite seasoning, turn burner on stove top to medium heat, add a touch of oil and place whole chicken breasts in skillet cook on each side about 6-8 minutes depending on thickness, or till done and no juices are emerging from meat.
- Lightly oil a Cast Iron Skillet
- Remove bread dough from oven (it will look the size of the 13 x 9 metal pan) Place in lightly oiled Cast Iron Skillet, press down on bread dough and around till it completely covers the bottom of the Cast Iron Skillet and comes up the sides of the pan. Once done prick several holes so the dough does not shrink up during the baking process.
- Place cast Iron Skillet in oven preheated to 425 degrees and bake bread dough for about 12-14 minutes or till a very light golden color (Do not over bake ) Once done remove Cast Iron Skillet from oven and place on heat safe area.
- Once chicken is done remove from skillet and let cool for a few moments, then chop chicken breasts into desired size pieces. Place in bowl and lightly coat chicken with extra BBQ sauce (about 2-3 tablespoons) set to side
- Preheat oven to 450 degrees
Assembly of BBQ Chicken Pan Pizza
- Layer in this order: 1/4 cup of Kansas City Style BBQ Sauce Onto pizza dough, evenly distribute sauce leaving outer edges clear of BBQ sauce, 1/4 of a cup of extra sharp white cheddar cheese on top of Kansas City Style BBQ Sauce, 1/2 of chicken on top of Kansas City Style BBQ Sauce, 1/2 cup of yellow sharp cheddar cheese on top of chicken breast that has been lightly coated in Kansas City Style BBQ Sauce, crisp hickory smoked bacon, and sliced onions. Top with remainder of cheese and fresh Jalapeno pepper slices.
- Place in a preheated oven of 450 degrees and bake for about 8-10 minutes.
- Remove from oven and place on a heat-resistant area till cool enough to slice and serve.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.