BBQ chicken and peach Detroit style pizza is a sweet and spicy, overloaded treat. Detroit style crust topped with a mix of cheeses, BBQ sauce, shredded chicken, jalapeños, and corn. The edges are caramelized from all the cheese and the BBQ sauce overflowing and crisping up.

I had to sneak this recipe in before the summer stone fruit season was finished.

This is a recipe for a summer inspired Detroit style pizza.

I love a good thin crust like the next person, but sometimes I wanna switch it up.

Here are the toppings you will need:

• shredded mozzarella
• shredded taco cheese mix
• freshly grated Parmesan
• shredded rotisserie chicken
• a jalapeno, sliced
• a cob of corn, kernels removed
• your favorite BBQ sauce

Detroit pizza, if you are not familiar, is a deep dish, sort of like focaccia bread style crust.

It is cooked in a heavy, rectangular pan.

The cheese and toppings go all the way to the edge.

That way when the dough bakes, the cheese and sauce can coat the edges and caramelize into a golden crust.

The homemade dough, for one pizza, takes about an hour and a half to mix and rise.

There really isn’t any kneading, so if you are nervous about making homemade dough, don’t be!

This is a perfect dough to start with.

The toppings are all pretty much pre-made.

This way you can spend more time on making the dough.

To make the dough, you will need:

• all-purpose flour
• instant yeast
• water
• extra-virgin olive oil

The dough gets mixed in a bowl with a spatula or your stand mixer with the dough hook, if you feel like messing with that.

I really love the combination of toppings on this BBQ chicken and peach Detroit style pizza.

The chicken is mixed in with the BBQ sauce as the first layer on the pizza.

Peaches and simply sliced and arranged on top of the mix of cheeses.

Peaches really calm down the BBQ and jalapeño.

I love the addition of corn.

It adds to the summer feel of the pizza.

If any of those toppings aren’t doing it for you, feel free to substitute sliced red onions or sliced pickled red onions.

Lastly, I garnish the pizza with a drizzle of BBQ sauce and some cilantro leaves.

It is a balanced meal on a slice of pizza.

You are going to love this combo, I just know it!

BBQ Chicken and Peach Detroit Style Pizza

Yield: 1 Pizza, 9-12 slices

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Detroit style pizza topped with BBQ sauce, a mix of cheeses, shredded chicken, jalapeño, corn, and peach slices.

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Ingredients

• For the Pizza Dough:
• Olive oil (for pan, dough and stretching)
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1 teaspoon instant yeast
• 3/4 cups warm water
• Toppings:
• 1 cup BBQ sauce, something mesquite or chipotle
• 1/3 cup grated parmesan cheese
• 1 cup shredded rotisserie chicken
• 1 jalapeño, thinly sliced
• 1/2 cup corn kernels
• 1 peach, sliced into thin wedges
• fresh cilantro leaves for garnish

Instructions

1. Heat the water in a heatproof measuring cup for 30 seconds in the microwave, not over 110 degrees F.
2. Add the flour, yeast, and salt to a medium mixing bowl. Whisk to combine. Pour in the hot water along with 1 tbsp olive oil. Mix using a spatula until it comes together. If it is a bit shaggy or wet, that's ok.
3. Pour 2-3 glugs of olive oil into the bottom of a Detroit style pizza pan or a 9x13 inch dark baking pan. Turn the pan so the oil coats the whole bottom of the pan.
4. Transfer the dough to the prepared pan. Dip your fingers into the oil. Press into the dough while gently stretching it towards the corners. IT DOES NOT NEED TO REACH THE CORNERS YET. Cover the pan with plastic wrap and let it rise for 15 minutes.
5. After 15 minutes, remove the plastic wrap, dip your fingers into the oil, gently press/dimple the dough while stretching it out to the edges. Cover with plastic and let rise for 15 more minutes.
6. After the 15 minutes remove the plastic, dimple and stretch again. It should be at the edges of the pan by now. Cover with plastic and let rise for an hour.
7. Preheat the oven to 500 degrees F.
8. Uncover the dough. If the dough needs a little more pressing into the corners, thats ok. Sprinkle the Parmesan cheese all around the edges of the dough, right up to the edge of the pan. Spread a scant 1/2 cup of sauce over the dough. Top with 1/2 the chicken. Top that with the cheeses. Scatter the rest of the chicken, peaches, jalapeño slices, and corn all over the pizza. Drizzle a little bit of the remaining sauce on top of the pizza, saving some for the end garnish.
9. Bake the pizza for 7-8 minutes. Rotate the pan. Bake for another 7-8 minutes until the edges are deeply golden.
10. Let the pizza cool for about 3-5 minutes, then remove from the pan and transfer to a cutting board. Top the pizza with a drizzle of the remaining sauce and cilantro, if you're using it.
11. Slice into 9-12 large squares and then serve.

Notes

You could use a pre-made dough if you do not want to make this from scratch. Let the dough come to room temp first. I would just do the 2, 15 minute rises as opposed to the hour and then top and bake.

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  LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized