BBQ Chicken

• 8 oz. Neapolitan pizza dough ball
• ⅓ cup shredded roast chicken
• ½ cup barbecue sauce of your choice
• 1½ oz. smoked mozzarella, shredded
• 1½ oz. gouda, shredded
• ½ oz. small red onion, sliced
• 8 slices pickled jalapenos
• 1–2 tablespoons ranch dressing

Instructions:

1. Place a pizza stone on the bottom rack of the cold oven. Set the oven to its highest temperature (ideally 500°F fan-forced) and preheat for 1 hour.
2. Following the Neapolitan pizza dough instructionsuse your hands to press, pat and stretch the dough ball out to form a 9½ in. circle.
3. Mix the chicken and ¼ cup of the barbecue sauce together. Spread the remaining barbecue sauce over the dough and top with half the mozzarella, half the gouda, and all of the chicken. Scatter over the red onion, jalapeno and remaining cheese.
4. Carefully transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is golden and cooked through, and the cheese is melted and bubbling.
5. Remove from the oven, drizzle with the ranch dressing and serve.

Recipes excerpted from Pizza Night by Deborah Kaloper. © Smith Street Books 2023. Photography by Emily Weaving.