Black Pizza with Chipotle BBQ Chicken Mushrooms

There’s something about the first bite of a slice of Black Pizza with Chipotle BBQ Chicken Mushrooms that transports me straight to a cozy dinner party with friends. The unique, dark crust, coupled with the smoky flavors of chipotle and the juicy tenderness of chicken, creates a symphony of taste that’s hard to resist. I remember the first time I made this pizza; it was a rainy evening, and I wanted something comforting yet adventurous. As I kneaded the dough, the aroma of activated charcoal mingled with the earthy scent of fresh mushrooms, making my kitchen feel like a gourmet pizzeria.

This recipe has become a staple in my home, a go-to dish that never fails to impress. Every gathering with friends or family is an occasion to whip out my pizza stone and let the creativity flow. The beauty of this dish lies not just in its taste but also in the visual appeal of its striking black crust, which always sparks curiosity and conversation. I love to get everyone involved in the process, from preparing the toppings to shaping the dough. It truly feels like a collaborative effort when we all gather around the kitchen, laughing and sharing stories while the pizza bakes to perfection.

As the cheese melts and the aromas fill the air, anticipation builds. Can you hear the crunch as the knife slices through the crust? It’s more than just a meal; it’s an experience. Whether it’s a casual weeknight dinner or a special occasion, Black Pizza with Chipotle BBQ Chicken Mushrooms is always a hit. So, let’s roll up our sleeves and bake something extraordinary tonight!

Black Pizza with Chipotle BBQ Chicken Mushrooms Ingredients

The ingredients for Black Pizza with Chipotle BBQ Chicken Mushrooms play a vital role in creating a harmonious blend of flavors and textures. Each component complements the others, from the unique black crust to the smoky chipotle chicken. Using fresh vegetables and quality cheeses elevates this dish, making it not only delicious but also visually appealing.

• 700g strong flour like doppio 00 – This is the base of your pizza, providing a strong structure and chewy texture.
• 2 Tbsp activated charcoal powder – Adds a striking black color and a unique flavor to the crust.
• 2 tsp table salt – Essential for enhancing the overall flavor of the pizza.
• 1 tsp instant yeast – Helps the dough rise, creating a light and airy crust.
• 1¾ cup ice-cold water – The cold water helps in the dough development process and keeps the dough manageable.
• ¼ cup olive oil – Adds richness and aids in the texture of the crust.
• Polenta or semolina flour for baking – Prevents the dough from sticking to the pizza peel.
• 2 Tbsp olive oil – For sautéing the onions and garlic in the sauce.
• ½ red onion, finely chopped – Adds sweetness and depth to the sauce.
• 1-2 garlic cloves, crushed – A must for infusing flavor into the sauce.
• 1 x 410g tin of chopped peeled tomatoes – The base of your pizza sauce.
• Pinch of red pepper flakes (optional) – For a little extra heat.
• 2 tsp sugar – Balances the acidity of the tomatoes.
• Salt & freshly ground pepper to taste – Essential for seasoning.
• 2 balls of fior di latte or soft mozzarella, torn into small shards – Melts beautifully for that gooey texture.
• 150 – 200g Kerrygold Vintage Cheddar, grated – Adds richness and a sharp flavor.
• 2 chicken breasts, cut into thin strips – The star protein that gives this pizza its heartiness.
• 2 Tbsp BBQ sauce – Coats the chicken, infusing it with smoky flavor.
• 1 red onion, sliced – Adds a wonderful sweetness and texture.
• Approx. 200g mushrooms, thinly sliced – Brings an earthy flavor and a nice bite.
• Fresh basil leaves to garnish – For a fresh finish.

Directions for Black Pizza with Chipotle BBQ Chicken Mushrooms

Making Black Pizza with Chipotle BBQ Chicken Mushrooms is an enjoyable process that invites creativity and fun in the kitchen. Follow these steps to craft your masterpiece!

1. Start by making the dough the day before. Sift the strong flour, activated charcoal, salt, and yeast into a bowl of a stand mixer. Using a spoon, stir in the ice-cold water and olive oil until all the ingredients are combined. If you have a paddle attachment, use it on low speed.
2. Once everything comes together, replace the paddle with a dough hook and mix for about 5 to 7 minutes on medium speed. You’re looking for a smooth and elastic dough that clears the sides of the bowl while still having a soft, springy texture.
3. Tip the dough onto a floured surface. With a sharp knife or pastry scraper, cut it into 4 equal balls. Alternatively, you can make 6 smaller pizzas for easier handling.
4. Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray. Gently shape and lift each dough ball onto the baking paper. To keep the dough safe, slip it into a large plastic bag, ensuring there’s air inside to prevent it from touching the dough.
5. Seal the bag loosely or tuck it under the baking pan and store it in the fridge overnight.
6. Prepare the BBQ chicken in advance. Toss the chicken strips with BBQ sauce and pan-fry until golden and cooked through. Don’t forget to season with salt and pepper and set aside. You can do this step the day before too!
7. Take the pizza dough out about an hour before you plan to bake it, allowing it to come to room temperature in a warmish place. Meanwhile, preheat the oven to the highest temperature at 250C / 480F. Heat a pizza stone on the lowest third rack; this should take 45 minutes to an hour.
8. If you don’t have a pizza stone, you can bake the pizza on the bottom of a turned-over baking sheet. Just don’t preheat it.
9. As the oven heats up, make the sauce. Heat olive oil in a medium pot and sauté the onion until soft, about 5 minutes. Add the minced garlic and cook for a minute. Then, add the rest of the ingredients and allow it to simmer gently for about 30 to 40 minutes. Use a potato crusher to break down any large pieces of tomato.
10. When the dough is ready, shape it. Flour your surface and hands, gently teasing the dough into a round shape. A fun trick is placing it over your floured knuckles and stretching it, but that may be tricky for first-time pizza makers.
11. I find it easiest to have a square of baking paper on a pizza paddle (peel) sprinkled with polenta (or semolina flour). Shape the pizza on top of that to prevent it from sticking when you slide it onto the pizza stone.
12. Let the shaped pizza rest for about 5 minutes. You should see a few bubbles forming on the surface, which relaxes the gluten.
13. When ready to bake, spread some tomato sauce over the base, then sprinkle on the mozzarella, followed by the grated Cheddar. Lastly, layer on the mushrooms, chicken strips, and sliced onions.
14. Bake for about 10 to 12 minutes until the cheese is bubbling and the dough has puffed up around the edges, becoming crispy on the bottom.
15. Serve immediately and enjoy your homemade Black Pizza with Chipotle BBQ Chicken Mushrooms. Feel free to make another pizza while you enjoy the first!

Helpful Hints

Making Black Pizza with Chipotle BBQ Chicken Mushrooms is a delightful experience, and I have a few tips to help you achieve the best results. Here are some handy insights!

• Storage: Leftover pizza can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the assembled but unbaked pizza. Just wrap it well in plastic wrap and foil to prevent freezer burn.
• Pairing: This pizza pairs wonderfully with a fresh salad or roasted vegetables. A light vinaigrette complements the flavors beautifully.
• Experiment with Dough: If you want to try something different, consider adding herbs or spices to your dough for an extra flavor boost.
• Keep Ingredients Fresh: Always use fresh ingredients for the best taste, especially the chicken and vegetables.

Perfect Pairings for Black Pizza with Chipotle BBQ Chicken Mushrooms

When serving Black Pizza with Chipotle BBQ Chicken Mushrooms, there are several delightful accompaniments that can elevate your meal. Here are some suggestions:

• Fresh Salad: A light arugula or mixed greens salad dressed with a lemon vinaigrette complements the rich flavors of the pizza.
• Roasted Vegetables: Seasonal roasted vegetables, like zucchini or bell peppers, add color and nutrition to your meal.
• Flexible for Lunch: This pizza makes for a great lunch option, either eaten cold or reheated. It’s also easy to pack for a picnic.
• Ideal for Gatherings: Perfect for sharing at gatherings, parties, or family dinners; everyone can enjoy their slice.
• Seasonal Pairings: During summer, fresh basil or arugula on top adds a vibrant touch; in winter, serve with a warm soup like tomato or vegetable.
• Garnishing: Fresh basil leaves sprinkled on top just before serving adds a burst of freshness and flavor.

FAQ

Conclusion

Black Pizza with Chipotle BBQ Chicken Mushrooms is a delightful and unique dish that combines bold flavors with a striking appearance, making it a perfect choice for any gathering. I encourage you to give it a try; you won’t be disappointed! Your friends and family will be impressed and asking for seconds!

Black Pizza with Chipotle BBQ Chicken Mushrooms

The ultimate comfort food just got a makeover! Black Pizza with Chipotle BBQ Chicken Mushrooms features a unique dark crust and a smoky chipotle chicken that’s perfect for any occasion. This easy weeknight dinner is visually stunning and packed with flavor, making it the dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 700g strong flour like doppio 00
• 2 Tbsp activated charcoal powder
• 2 tsp table salt
• 1 tsp instant yeast
• 1¾ cup ice-cold water
• ¼ cup olive oil
• Polenta or semolina flour for baking
• 2 Tbsp olive oil
• ½ red onion finely chopped
• 1-2 garlic cloves crushed
• 1 x 410g tin of chopped peeled tomatoes
• Pinch red pepper flakes optional
• 2 tsp sugar
• Salt & freshly ground pepper to taste
• 2 balls fior di latte or soft mozzarella torn into small shards
• 150 – 200g Kerrygold Vintage Cheddar grated
• 2 chicken breasts cut into thin strips
• 2 Tbsp BBQ sauce
• 1 red onion sliced
• Approx. 200g mushrooms thinly sliced
• Fresh basil leaves to garnish

Equipment

• Wooden Spoon
• Saucepan
• Grater
• Frying Pan
• Peeler
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Start by making the dough the day before. Sift the strong flour, activated charcoal, salt, and yeast into a bowl of a stand mixer. Using a spoon, stir in the ice-cold water and olive oil until all the ingredients are combined. If you have a paddle attachment, use it on low speed.
2. Once everything comes together, replace the paddle with a dough hook and mix for about 5 to 7 minutes on medium speed. You’re looking for a smooth and elastic dough that clears the sides of the bowl while still having a soft, springy texture.
3. Tip the dough onto a floured surface. With a sharp knife or pastry scraper, cut it into 4 equal balls. Alternatively, you can make 6 smaller pizzas for easier handling.
4. Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray. Gently shape and lift each dough ball onto the baking paper. To keep the dough safe, slip it into a large plastic bag, ensuring there’s air inside to prevent it from touching the dough.
5. Seal the bag loosely or tuck it under the baking pan and store it in the fridge overnight.
6. Prepare the BBQ chicken in advance. Toss the chicken strips with BBQ sauce and pan-fry until golden and cooked through. Don’t forget to season with salt and pepper and set aside. You can do this step the day before too!
7. Take the pizza dough out about an hour before you plan to bake it, allowing it to come to room temperature in a warmish place. Meanwhile, preheat the oven to the highest temperature at 250C / 480F. Heat a pizza stone on the lowest third rack; this should take 45 minutes to an hour.
8. If you don’t have a pizza stone, you can bake the pizza on the bottom of a turned-over baking sheet. Just don’t preheat it.
9. As the oven heats up, make the sauce. Heat olive oil in a medium pot and sauté the onion until soft, about 5 minutes. Add the minced garlic and cook for a minute. Then, add the rest of the ingredients and allow it to simmer gently for about 30 to 40 minutes. Use a potato crusher to break down any large pieces of tomato.
10. When the dough is ready, shape it. Flour your surface and hands, gently teasing the dough into a round shape. A fun trick is placing it over your floured knuckles and stretching it, but that may be tricky for first-time pizza makers.
11. I find it easiest to have a square of baking paper on a pizza paddle (peel) sprinkled with polenta (or semolina flour). Shape the pizza on top of that to prevent it from sticking when you slide it onto the pizza stone.
12. Let the shaped pizza rest for about 5 minutes. You should see a few bubbles forming on the surface, which relaxes the gluten.
13. When ready to bake, spread some tomato sauce over the base, then sprinkle on the mozzarella, followed by the grated Cheddar. Lastly, layer on the mushrooms, chicken strips, and sliced onions.
14. Bake for about 10 to 12 minutes until the cheese is bubbling and the dough has puffed up around the edges, becoming crispy on the bottom.
15. Serve immediately and enjoy your homemade Black Pizza with Chipotle BBQ Chicken Mushrooms. Feel free to make another pizza while you enjoy the first!

Notes

• Storage: Leftover pizza can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the assembled but unbaked pizza. Just wrap it well in plastic wrap and foil to prevent freezer burn.
• Pairing: This pizza pairs wonderfully with a fresh salad or roasted vegetables. A light vinaigrette complements the flavors beautifully.
• Experiment with Dough: If you want to try something different, consider adding herbs or spices to your dough for an extra flavor boost.
• Keep Ingredients Fresh: Always use fresh ingredients for the best taste, especially the chicken and vegetables.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.