BBQ Chicken Pizza

BBQ Chicken pizza is something that's been around a while, but I've never been a huge fan. But with Pizza Night once a week, we're always trying something different. This pizza was a big [surprise] hit for us. It was delicious!

BBQ Chicken Pizza

Ingredients:

• 1 boneless and skinless Chicken Breast
• 1/3 cup BBQ Sauce
• Shredded Mozzarella Cheese
• Rotisserie Chicken, meat pulled off
• ½ of a Red Onion, sliced thinly
• ¼ cup Cilantro leaves, chopped
• ¼ cup shredded Parmesan Cheese (Optional) 
• Pizza Crust (recipe below)

Directions:

1. Preheat oven according to pizza crust directions. 
2. Spread/squeeze BBQ sauce over pizza crust to taste. We opted for not a lot.
3. Cover pizza with cheese to your liking.
4. Add shredded rotisserie chicken, then onion slices over cheese.
5. Bake according to pizza crust instructions.
6. After pizza is baked, pull out and add cilantro and parmesan to taste.

Pizza Crust (makes 2)

Ingredients:

• 1 1/2 cups warm (105-115 degrees) water
• 1 tablespoon instant or active dry yeast (active will take longer to rise)\
• 1 tablespoon. sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour, plus more as needed
• Olive oil/nonstick cooking spray
• Garlic salt
• cornmeal

Directions:

1. In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer). Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to 1/4 cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.
2. Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
3. Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
4. After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
5. Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
6. After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or parchment paper into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on your parchment paper). Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
7. Bake for 12 minutes at 475F degrees with favorite toppings then broil for 2 minutes or until cheese is golden.