BBQ Chicken Pizza
By now everyone knows I love to buy a rotisserie chicken on my bi-weekly Costco run. So this week I decided to make a BBQ Chicken pizza for my boyfriend's birthday. It came out really yummy!
Dough: (Makes 2 pizzas - serves 4 each)
1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour.
3. Pour in yeast/water mixture and mix until just combined. Dough will be wet and sticky.
4. 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 store in the fridge until you need it. *It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better but you can use immediately just leave on counter until you assemble all your topping ingredients.
For The Pizza: Serves 4
1. Preheat oven to 500 degrees.
2. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin. (Store other pizza dough in refrigerator and use tomorrow to make another pizza).
3. Place the sliced mozzarella on top of dough, then thinly sliced onion and diced chicken. Spoon extra bbq sauce on top of everything.
4. Top with shredded parmesan cheese.
5. Bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
6. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately.
7. Slice with a pizza cutter. Serve with a green salad.
Dough: (Makes 2 pizzas - serves 4 each)
- 1 teaspoon fast-acting yeast
- 1 1/2 cups warm water(110 degrees F/45 degrees C)
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/3 cup olive oil
1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour.
3. Pour in yeast/water mixture and mix until just combined. Dough will be wet and sticky.
4. 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 store in the fridge until you need it. *It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better but you can use immediately just leave on counter until you assemble all your topping ingredients.
For The Pizza: Serves 4
- 1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
- 2 cups rotisserie chicken, chopped (without skin)
- 1/2 cup Barbecue Sauce (I used one of my favorites, Bone Suckin' Sauce from NC)
- Olive Oil, For Drizzling
- 16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
- 1/2 cup shredded parmesan cheese
- 1/2 whole Onion, Cut In Half And Sliced Very Thin
- Chopped Cilantro, to taste
1. Preheat oven to 500 degrees.
2. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin. (Store other pizza dough in refrigerator and use tomorrow to make another pizza).
3. Place the sliced mozzarella on top of dough, then thinly sliced onion and diced chicken. Spoon extra bbq sauce on top of everything.
4. Top with shredded parmesan cheese.
5. Bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
6. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately.
7. Slice with a pizza cutter. Serve with a green salad.
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