I know what you’re thinking. Cast Iron Pizza? Really? How hard is this? Will it stick? How does this work? I am here to answer all of that with this easy breezy 5 ingredient Cast Iron Barbecue Chicken Pizza. It’s so crazy good. Cook a little extra chicken breast this week and set it aside, because you are going to want to make this!
The reason this pizza is 5 ingredients is because of an easy shortcut crust. It’s quite simply made with Greek Yogurt and Self Rising Flour. How easy is that? This is not going to yield the same bubbly air pocket dough you’re used to with a yeast crust. It will be more chewy and crisp. Personally I love it and I also love that I do not have to know I want pizza hours before dinner. I can literally whip this one up.
Cast Iron is actually perfect for pizza because it holds heat really well. Really is there anything Cast Iron isn’t perfect for? I don’t think so. I’ve made casseroles like this Protein Packed Cheeseburger Casserole. I’ve made cakes like Pumpkin Coffee Cake with Brown Sugar Swirl and now we are making the pizza. YES!
I can never resist a good garnish, so if you count the few chopped jalapenos and onions I added to this, it’s seven ingredients. You don’t have to add those though. This Cast Iron Barbecue Chicken Pizza is still perfect without them. You may not like the same zip I do and that’s okay, we can still be friends.
If you haven’t bought yourself a cast iron pan yet, here’s a link to the one I recommend for this recipe:
Cast Iron Barbecue Chicken Pizza
- 1 Cup Greek non-fat yogurt
- 2 Cups Self rising flour
- 2 Cups Chicken Breast, Cubed
- 1/2 Cup Barbecue Sauce
- 2 Cups part skim mozzarella cheese
- diced jalapeno and onion, optional
Preheat oven to 450 degrees. In a stand mixer or using a hand mixer, mix together the Greek yogurt and flour until a nice dough consistency forms.
Turn the dough onto a floured surface and roll into a 12 inch circle.
Lightly coat the bottom of a cast iron skillet (12 inch) with olive oil and put it over medium heat. When the oil starts to shimmer, put the dough into the pan and quickly spread it out. If there is excess on the sides just roll it down to form a nice crust. Be careful because the pan is hot.
Allow the dough to cook for just a minute or two. Then remove it from the heat and spread on barbecue sauce, add some cheese, then chicken, then more cheese. Place in the bottom half of the oven for 15-17 minutes or until the cheese is bubbly and the crust is golden brown.
Jalapenos and onions are optional, but add a nice spicy zip to this recipe. Organic lower sugar barbecue sauce is recommended.