Ingredients:

  • 500g bread flour
  • 325ml warm water
  • 7g instant yeast
  • 10g honey
  • 10g fine sea salt
  • 15ml extra virgin olive oil
  • 180ml tomato paste
  • 60ml apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp liquid smoke
  • 450g chicken breast, roasted and shredded
  • 200g low-moisture mozzarella, shredded
  • 100g smoked gouda, shredded
  • 1 small red onion, thinly sliced
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Combine bread flour, yeast, honey, salt, and olive oil with warm water. Knead until smooth and allow to rise.
  2. Whisk together tomato paste, apple cider vinegar, smoked paprika, garlic powder, onion powder, and liquid smoke to create the low-sugar BBQ base.
  3. Toss the shredded roasted chicken breast in a portion of the BBQ sauce to ensure hydration during baking.
  4. Preheat oven to 200°C with a baking sheet inside. Stretch the dough into two large rounds.
  5. Apply a thin layer of BBQ sauce then mozzarella and gouda directly onto the dough to create a moisture barrier, then spread the remaining BBQ sauce over the cheese.
  6. Top with the sauce-tossed chicken and paper-thin red onion slices.
  7. Bake for 12 minutes until the crust is mahogany-colored and charred. Top with fresh cilantro before serving.