As many of you know, Emmett and I took a trip back to Ohio a few weeks ago to visit family. We had a list of favorite restaurants we wanted to hit up before heading back to Utah. At the top of that list in Dayton was Dewey’s Pizza… one of our long time favorites! I had been craving my favorite southwest pizza and it definitely did not disappoint. Fast forward to three weeks later- we’re back home, with a beautiful new kitchen we love putting to use, and I figured I would try to recreate that pizza because it’s SO perfect for summertime. I’m not going to lie- I nailed it. This recipe is super good and it’s a festive summertime favorite that tastes as amazing as it looks. Click through for my southwest BBQ chicken pizza recipe!
- pizza dough, I use pre-made “plain” from Trader Joe’s (pictured above)
- 1/4 cup sweet corn
- 1/4 cup black beans, drained
- olive oil, for drizzling
- 1 chicken breast, grilled or baked- then sliced
- 1 red pepper, sliced and roasted
- BBQ sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- salt & pepper, for seasoning
Begin by turning your dough out onto a lightly floured surface. Allow it to rest at room temperature for 30 minutes. If you’d like to make your own homemade dough, my friend Chloe has an amazing recipe!
Next, roll out the dough, hand toss, or stretch it fit your desired shape on the pizza stone. I have this pizza stone and love it!
I typically roll the edge to form a crust, which helps keep the toppings corralled. Drizzle olive oil over the dough. Using the backside of a spoon, evenly smooth it around.
Next, add the mozzarella and cheddar cheese, sprinkling it evenly over the dough.
Move the pizza aside and grab your red pepper. Thinly slice the pepper and roast or sauté it with a drizzle of olive oil, salt, and pepper, until it’s soft, fragrant, and beginning to blacken.
Once the pepper is roasted, grab your favorite barbecue sauce and drizzle it over the cheese. I prefer the brown sugar BBQ from Trader Joe’s, pictured above.
Next, evenly disperse the red peppers, corn, and black beans. Feel free to use as little or as much toppings as you’d like! It’s really a matter of personal preference.
Thinly slice the grilled barbecue chicken breast and place it on top of the pizza.
Now is the time to add more sauce, if you feel inclined to do so. I prefer a saucy pizza, while Emmett is into less.
Bake the pizza at 425 degrees for 30 minutes- or until the crust begins to brown.
This is what my pizza looked like upon pulling it out of the oven…
This pizza is a little tangy, a little sweet, the perfection of summertime, and one you’ll want to make over and over again! Emmett and I personally think it’s best served with an ice cold beer. It’s really the perfect weekend indulgence. It kind of feels like the adult version of our college lives… pizza & beer, but now we have a more sophisticated palette. Haha!
Homemade pizzas are always fun to assemble and this one is quick and easy if you get the pre-made crust! Let me know what you think if you decide to give it a try. Are there any other BBQ chicken pizza fans out there? If you’re gluten free- substitute the crust for your favorite GF option… this also makes a great salad- just replace the crust and toss it with greens instead.