Copycat MOD Pizza Caspian with BBQ Chicken and Gorgonzola

Why You’ll Love This Recipe

• Thin-stretched, quick-bake dough delivers a crackly edge and tender center, just like a fast-fired shop pie.
• Smoky-sweet BBQ sauce with creamy mozzarella and tangy gorgonzola hits every flavor note.
• Weeknight-friendly method uses a speedy dough and a screaming-hot home oven.
• Balanced toppings keep the crust light and crisp, never soggy.

Grocery List

• Produce: 1 small red onion
• Dairy: Low-moisture mozzarella (8 oz), gorgonzola (2 oz)
• Pantry: All-purpose flour, instant yeast, kosher salt, sugar, olive oil, BBQ sauce, cornmeal or semolina
• Protein: Boneless skinless chicken breast (about 8 oz) or cooked rotisserie chicken

Full Ingredients

Quick Thin-Crust Dough (2 x 11-inch pizzas)

• All-purpose flour: 250 g (about 2 cups + 1 tbsp)
• Warm water (105–110°F): 155 g (2/3 cup)
• Instant yeast: 1 1/4 tsp
• Kosher salt: 1 tsp
• Sugar: 1/2 tsp
• Olive oil: 1 tsp
• Extra flour for dusting; 2 tbsp cornmeal or semolina for the peel

Toppings

• BBQ sauce: 3/4 cup (180 ml), divided
• Cooked chicken breast: 8 oz (225 g), chopped or shredded bite-size
• Low-moisture mozzarella: 8 oz (225 g), shredded
• Gorgonzola: 2 oz (55 g), crumbled
• Red onion: 1/2 small, very thinly sliced

For the Post-Bake Drizzle

• Remaining BBQ sauce from above (about 2 tbsp total, 1 tbsp per pizza)

Step-by-Step Instructions

Step 1: Preheat for a quick-bake crust

Place a baking steel or pizza stone on the top-middle rack and preheat the oven to 550°F (or as hot as your oven allows) for a full 45 minutes. If you do not have a stone or steel, preheat an upside-down sheet pan. This steady blast of heat is key to the thin, crisp, MOD-style bake.

Step 2: Mix the quick dough

In a medium bowl, whisk flour, yeast, salt, and sugar. Add warm water and olive oil. Stir with a spoon until a shaggy dough forms. Knead in the bowl or on a lightly floured surface for 2 minutes until smooth. The dough should feel soft and slightly tacky. Cover and rest 30 minutes at room temperature while the oven preheats.

Step 3: Divide and prepare your station

Dust your counter with a light veil of flour. Scrape out the dough and divide into two equal pieces (about 210 g each). Shape into tight balls, cover, and let relax 10 minutes. Dust a peel with cornmeal or semolina (or use parchment if you do not have a peel).

Step 4: Cook the chicken (or use rotisserie)

If starting with raw chicken, season lightly with salt. Heat 1 tsp oil in a skillet over medium-high. Cook, turning once, 6–8 minutes total until the thickest piece reaches 160°F. Rest 5 minutes, then chop or shred. Toss the warm chicken with 2 tbsp BBQ sauce to keep it juicy. If using rotisserie chicken, simply chop and toss with the same amount of sauce.

Step 5: Stretch thin without tearing

Working with one dough ball at a time, dust lightly and press into a 6-inch round. Pick up and gently stretch over your knuckles, rotating, letting gravity help, until 10–11 inches wide. Aim for a thin center with a slightly thicker 1/2-inch rim. Avoid using too much flour, which can toughen the crust.

Step 6: Sauce and top with balance

Transfer the round to your prepared peel. Brush with 1/4 cup BBQ sauce, leaving a small border. Sprinkle evenly with 4 oz mozzarella. Distribute half the sauced chicken and a light scattering of red onion. Finish with 1 oz gorgonzola crumbles. Keep toppings light so the crust stays crisp.

Step 7: Bake fast, then drizzle

Launch onto the steel/stone and bake 6–8 minutes until the cheese is melted with browned blisters and the rim is deeply golden with light char spots. If your oven tops out at 500°F, add 1–2 minutes. Transfer to a board and immediately drizzle with 1 tbsp BBQ sauce. Repeat Steps 5–7 with the second dough ball and remaining toppings. Slice and serve hot.

Pro Tips

• Preheat thoroughly: a full 45 minutes on a steel or stone makes the thin crust shatteringly crisp.
• Keep toppings light: too much sauce or cheese leads to soggy centers; stick to the measured amounts.
• Use parchment for stress-free launching if you do not have a peel. Slide the parchment directly onto the stone.
• For extra char, finish the last 30–45 seconds under the broiler, watching closely.
• Chill mozzarella before shredding for cleaner shreds that melt evenly.

Variations

• Spicy Caspian: Add thin jalapeño slices and a pinch of crushed red pepper.
• Bacon Caspian: Sprinkle 2–3 tbsp cooked, crumbled bacon over the chicken before baking.
• Cheese twist: Swap gorgonzola with smoked gouda for a mellower, smoky finish.

Storage & Make-Ahead

Dough can be made up to 48 hours ahead: after Step 2, refrigerate the dough balls in lightly oiled containers; bring to room temperature 60 minutes before stretching. Leftover baked pizza keeps 3–4 days refrigerated. Reheat slices on a preheated skillet (medium heat, 2–3 minutes) or a 450°F oven (5–7 minutes) until the crust re-crisps. You can freeze baked slices tightly wrapped for up to 2 months; reheat from frozen at 450°F for 8–10 minutes.

Nutrition (per serving)

Approximate: 610 calories; 22 g fat; 72 g carbohydrates; 35 g protein; 2 g fiber; 1400 mg sodium. Values will vary based on BBQ sauce brand and exact cheeses used.