Tabañero BBQ Chicken Bacon Pizza

Forget delivery for a night and make this BBQ Chicken Bacon Pizza instead. It’s simple to throw together, especially with refrigerated dough, and the combination of BBQ sauce, chicken, and crispy bacon makes every slice hard to resist.

Ingredients:

• 2 portions refrigerated pizza dough

• 10 oz boneless, skinless chicken breast

• 4 oz applewood-smoked bacon

• 1 cup shredded mozzarella cheese

• 1/2 cup Tabañero Original BBQ Sauce, divided

• 1 tbsp all-purpose flour, for shaping the dough

• 1 tsp olive oil

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

Instructions:

1. Get the Dough Ready: Preheat the oven to 475°F and line a large baking sheet with parchment paper. Lightly flour your work surface and hands, then shape each portion of dough into a ball. Cover with a clean kitchen towel and let the dough rest at room temperature for about 20 minutes.

2. Crisp the Bacon: Heat a large skillet over medium heat and add the bacon. Cook for 6–8 minutes, turning occasionally, until browned and crisp. Transfer to a paper towel-lined plate and let cool before roughly chopping into bite-sized pieces. Leave about 1 teaspoon of bacon drippings in the skillet.

3. Cook the Chicken: Season the chicken with kosher salt and black pepper. Add it to the skillet with the reserved bacon drippings and cook over medium heat for 5–7 minutes, turning occasionally, until golden and cooked through to 165°F. Let the chicken rest for 2–3 minutes, then cut into bite-sized pieces. Toss with 1/4 cup of Tabañero Original BBQ Sauce until well coated.

4. Shape the Crusts: Using lightly floured hands, gently press and stretch each ball of dough into an approximately 10-inch round, keeping the edges slightly thicker for the crust. If the dough keeps pulling back, let it rest for another 5 minutes before stretching.

5. Build the Pizzas: Divide the remaining 1/4 cup of Tabañero Original BBQ Sauce between the two crusts and spread into a thin layer, leaving about a 1/2-inch border around the edges. Sprinkle with mozzarella, then distribute the BBQ chicken and chopped bacon evenly over both pizzas. Lightly brush the exposed crust with olive oil.

6. Bake Until Golden: Bake for 12–15 minutes, until the crust is golden and crisp and the cheese is melted and bubbling. For an extra-crispy bottom, place the baking sheet on the lowest oven rack.

7. Finish & Serve: Let the pizzas cool for 2–3 minutes before slicing. Add another drizzle of Tabañero Original BBQ Sauce if you want an extra hit of smoky-sweet BBQ flavor, then serve warm.