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Pizza - BBQ Chicken (Thick Crust)


Traditional Pizza Dough (for 2-lb. breadmaker):
*For BB-PAC model, please use the recipe in the instruction manual.

  • 1-1/4 cups water
  • 1-1/2 Tbsp. olive oil
  • 3-3/4 cups bread flour
  • 1-1/2 Tbsp. sugar
  • 1-1/2 tsp. salt
  • 1-1/2 tsp. active dry yeast

Traditional Pizza Dough (for 1-lb. breadmaker):

  • 1 cup water
  • 1 Tbsp. olive oil
  • 2-1/2 cups bread flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. active dry yeast


  • 2/3 cup barbeque sauce
  • 1-1/2 cups shredded cheese
  • 1/2 red onion, sliced
  • 1 cup (approx. 1/2 lb.) cooked chicken, tossed and coated with 2 Tbsp. barbeque sauce
  • Few sprigs cilantro, chopped

This recipe was developed for the Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for baking this bread in other models of the Home Bakery.


Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.


When course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough in half. For 1-lb. breadmaker, use the entire dough. Form a smooth ball, place in bowl and cover with plastic wrap. Let dough rest for 20 minutes.


Remove the dough, place on parchment paper and roll out using a rolling pin to create a 12-inch circle. Use a fork and poke holes on the dough. Move the dough onto a pizza pan.


Spread the barbeque sauce evenly on the dough, and cover with shredded cheese. Place sliced red onion and cooked and sauce-coated chicken. Bake in an oven preheated at 400°F for 15-20 minutes.


Once the cheese is bubbly and the crust is baked, remove from the oven and top with fresh chopped cilantro. Slice and serve hot.