Barbecue Chicken Pizza
Ingredients
For the crust:
- 2 tsp yeast
- 2 tsp sugar
- 1 1/2 cup warm water
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp Italian seasoning, optional
- 4 – 4 1/2 cup flour (I used 3 c. white flour and just over 1 c. whole wheat flour)
For the barbecue sauce:
- 1 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder
For the toppings
- 1/2 lb boneless, skinless chicken breasts, cooked and sliced
- 1/2 lb bacon, diced and crisped *optional
- 1 onion, thinly sliced and caramelized (I cooked the onion in 2 t. of the bacon grease.) *optional
- 1 cup frozen corn, thawed *optional
- 2 cup shredded pizza blend cheese
Instructions
For the crust:
- Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. (I used just over 4 cups of flour to get to that point.) Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.*Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.
For the barbecue sauce:
- Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.
To assemble the pizzas:
- Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.
- Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.
- Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.
Notes
For our pizzas, I set out all the toppings in little bowls and let everyone select what they wanted. I made two small pizzas for the kids and one large one for my husband and I to split.