Whole Wheat Barbecue Chicken Enchilada Pizza with Bacon and Pepperoni

A spicy barbecue chicken enchilada pizza with salty bacon, thick sliced pepperoni and three kinds of cheese over a thin homemade whole wheat crust.

Whole wheat spicy barbecue chicken enchilada pizza with bacon and pepperoni recipe from @bakedbyrachel

Guess what today is!

It’s pizza Friday! So, it’s time for a full flavored loaded pizza on whole wheat crust. A perfect combination of healthy and indulgent. Don’t skip pizza night, just include a tasty homemade whole wheat crust! I’d like to say it’s easy as pie but I know pie scares some people so let’s just say it’s easy. Stand mixer or by hand, you can make this dough for the perfect crispy thin crust whole wheat pizza.

Whole wheat spicy barbecue chicken enchilada pizza with bacon and pepperoni recipe from @bakedbyrachel

I combined three of my all time favorite pizzas into one because why not?

My original love is pepperoni. Eventually I transitioned to barbecue chicken and bacon makes it SO much better. But, after creating the ultimate chicken enchilada pizza it was really hard to go back to anything else. Only, one day I combined them all into one glorious pizza. I knew I had to recreate it and share it here because it was incredible. Perfectly sweet and spicy with a crisp whole wheat crust.

This whole wheat barbecue chicken enchilada pizza has it all… an easy homemade whole wheat crust, spicy shredded enchilada chicken, sweet and spicy barbecue sauce, thick sliced pepperoni, salty bacon and three varieties of cheese.

Be sure to add this to your pizza night!

Whole wheat spicy barbecue chicken enchilada pizza with bacon and pepperoni recipe from @bakedbyrachel

Whole Wheat Barbecue Chicken Enchilada Pizza

A spicy barbecue chicken enchilada pizza with salty bacon, thick sliced pepperoni and three kinds of cheese over a thin homemade whole wheat crust.
Prep Time1 hr 25 mins
Cook Time20 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 3 plus

Ingredients

Dough:

  • 1/2 C water
  • 1 tsp active dry yeast
  • 1 tsp honey
  • 1 - 1 1/4 C white whole wheat flour
  • 1 tsp salt
  • 2-3 tsp olive oil

Chicken:

  • 1 chicken breast
  • chicken broth to cover
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 C barbecue sauce *see notes
  • 4 slices bacon cooked and chopped
  • Thick sliced pepperoni
  • 2 Tbsp Parmesan cheese
  • 1 C whole milk mozzarella shredded
  • 1/2 C Monterey Jack cheese shredded
  • Seasoned tortilla strips optional

Instructions

  • Heat 1/2 cup water to 115°F. Dissolve yeast and honey in water. Allow to proof for 5-10 minutes. In a large bowl or stand mixer, combine 1 cup white whole wheat flour with salt. Slowly mix in liquid, mixing until a smooth ball forms. Add additional flour or olive oil as needed. Transfer to a greased medium bowl, cover and allow to rise for 1 hour or until doubled in size.
  • Add chicken, broth and spices to a small saucepan. Cook over medium heat until chicken is cooked through. Shred chicken and return to pan. Continue cooking over medium heat until the liquid has cooked off. Transfer chicken to a small bowl, set aside.
  • Prepare barbecue sauce, bacon, pepperoni and cheese.
  • Preheat oven to 425°F.
  • Grease a large baking sheet. Shape dough to desired size on prepared pan. Spread barbecue sauce throughout, leaving a border for crust. Sprinkle with Parmesan cheese. Top off with shredded seasoned chicken and optional seasoned tortilla strips. Coat well with mozzarella and Monterey Jack cheese, followed by pepperoni and bacon. Lightly sprinkle with ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Slice and serve immediately.

Notes

Recipe serves roughly 3-6, yields 1: 10-inch pizza.
*If using store bought barbecue sauce, add 1/4 tsp black pepper and 1/4 tsp cayenne pepper.
An original recipe from Baked by Rachel

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