BBQ Chicken Pizza

For the last couple of days, all I could think about was how much I wanted homeade pizza.  I'd never made it before, but I wanted it and I was determined to find an awesome recipe to make into my own.  I found a recipe for BBQ Chicken Pizza and it was a definite success!  Here you go:

Crust Ingredients

1 teaspoon Instant Or Active Dry Yeast

1-½ cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

⅓ cups Olive Oil

 Toppings

2 Chicken Breasts

BBQ sauce

Fresh Mozzarella

Shredded Parmesan

Parsley (dried or fresh)

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

While this is going on, coat the chicken in BBQ sauce and put in the oven for approximately 25 minutes.  When done, chop into small pieces. 

Preheat oven to 375 degrees. Top crust with BBQ sauce, mozzarella slices (can use shredded) and then the BBQ chicken.  Bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.  After removing the pizza from the oven, finish it off with parsley and parmesan.  Yum. 

I still have half the crust dough left and Tate is begging me to make Buffalo Chicken Pizza.  It doesn't sound very good to me, but if that's what he wants, that's what he gets . . . on half the pizza.  I'm going to make the other half a regular cheese pizza.  I'll let you know how it turns out!