Monday, September 6, 2010

BBQ Chicken Pizza

 I made this pizza a few months ago and forgot to post it on here. (Ignore the plastic bag in the background.)

 This pizza was awesome! I normally don't like barbecue chicken pizza, maybe it was because I added bacon on it. :)
Even if it didn't have bacon I would make this pizza again. I got this recipe from the Pioneer Woman's CPK's BBQ Chicken Pizza. I didn't add cilantro or red onion, I did decide to add some bacon to it since I didn't use all that I had for breakfast that morning.
You have to give this recipe a try! I love the Pioneer Woman's pizza crust! It does make two very large pizza crusts, but you can just make one and save the other one wrapped tightly in plastic wrap in the fridge up to 3 days, or frozen up to 6 months. 

CPK's BBQ Chicken Pizza

1 whole recipe for pizza crust (PW's to follow, her's makes 2)
2 whole boneless, skinless chicken breast
1/2 cup Barbecue sauce
olive oil, for drizzling
salt, for sprinkling
16 ounces, weight fresh mozzarella cheese, thinly sliced
1/2 whole red onion, cut in half and sliced very thin
chopper cilantro, to taste

Preheat oven to 375.
Salt chicken breasts on both sides, then place in and ovenproof dish. Pour BBQ sauce over the chicken and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. 

Increase oven temperature to 500.
Roll/Stretch out one pizza crust. Lay it on a sheet pan that has been drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. 
Spoon a couple of tablespoons of BBQ sauce on the crust and spread evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes,(I would check it after 8 to 10 minutes, I don't think it took me the full time to cook since you are at such a high temperature.) or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients or save for another time. 

Basic Pizza Crust

1 teaspoon instant or active dry yeast
1 1/2 cup warm water
4 cups all-purpose flour
1 teaspoon Kosher salt
1/3 cups olive oil

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 its just as easy to throw it around and pull and stretch until 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. 
Preheat oven to 500 degrees. Top your crust with toppings of your choice. Then bake for 8 to 10 minutes, or until crust is golden brown and toppings are bubbly.

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