Ingredients: |
Ingredients: Base:
1/2 c - barbecue Sauce (I used K.C. Masterpiece Hickory flavor)
1 tsp - Honey
Topping:
2 Boneless Chicken Breast, grilled
1 Red Onion, thinly sliced
1/2 c - Gouda Cheese, grated
1/2 c - mozzarella Cheese, grated
Bill’s Traditional Crust:
1 1/4 c Water (115 degrees)
2 T Olive Oil
1 T Sugar
1 ¼ tsp Salt
3 c Hi-Gluten Flour (Pillsbury)
¼ tsp Garlic Powder
1 ½ tsp Instant Dry Yeast (flieshmans ADY)
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Directions: |
Directions:I started by grilling 2 chicken breasts on the grill. The chicken was flavored only lightly with a dry mix of spices. Once the chicken was grilled, I cut it into half-inch cubes and coated it very lightly with barbecue Sauce. I then set the chicken aside.
Next, I stretched the dough ball I had prepared (Bill’s Traditional, prepared about 48 hours previous and stored in refrigerator). It made an 11 inch pie which I perforated with a fork. I coated the pizza bottom and peel with corn meal.
Once the blank was stretched and peeled, I spread the barbecue sauce on liberally (covered the blank so I could not see through it). It turns out this was probably a bit too much sauce. Next time, I will spread a fairly thin layer of sauce. I also drizzled honey on the sauce as some recipes included this step and I love honey.
Next, I spread a base layer of shredded Gouda cheese and shredded mozzarella cheese - enough to cover the sauce edge and lightly cover the pie. This was topped with the chicken pieces and sliced red onions. More cheese mix was sprinkled on top to cover toppings.
I baked the pizza for about 9 minutes at 485 degrees. The result was outstanding! The pizza was quite delicious. There were some large bubbles near the crust edge, so I guess I should have perforated closer to the edge than I did.
Bill's Traditional Crust:
Combine ingredients in order into bread maker bin. Use the dough setting on bread maker to mix dough for about 30 minutes. Remove Dough and roll it into a ball by tucking the edges under the dough ball. Lightly oil the outside of the ball and place it in a zipper storage bag in refrigerator for 5-20 hours. Once ball has risen, remove from bag and stretch by hand using corn meal beneath if desired for texture, flavor and ease of stretching. Prepare pizza on a peel. For thinner crust pizza from same dough, cut dough into two balls and allow them to rise separately.
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This recipe for BBQ Chicken Pizza is from