
We love leftover grilled chicken on this pizza, but if we don't have that around, I just cut up some raw chicken into bite-sized pieces and cook it in a skillet with a little barbecue sauce.
Recipe:
Crust:
2 T. yeast (or two .25 oz packages)
2 cups warm water (110-115 degrees)
2 T. honey or sugar
2 t. salt
6 T. canola oil or olive oil
6 cups flour (I use at least half whole wheat)
In a large mixing bowl (I use my KitchenAid mixer with the dough hook - awesome!), dissolve yeast in warm water. Add honey or sugar and let it sit about 5 minutes, until yeast is frothy.
Add salt, oil, then gradually add flour while mixing. Knead by hand (or let your mixer do the work) for 6-8 minutes, until dough is smooth and elastic. Cover and let rise in a warm place (I like to use my oven - preheat at 350° for 1 minute then turn it off) for 20 minutes. In the meantime, prepare toppings.
Toppings:
1-1.5 lbs chicken, cooked as desired and chopped into bite-sized pieces
1/2 med. red onion, chopped
9-10 strips turkey bacon, cooked (I bake them on a foil-lined cookie sheet in the oven at 400° until crispy) and chopped
Barbecue sauce as desired
Ranch dressing (if desired)
4-5 cups mozzarella cheese
Preheat oven to 450°.
Divide dough into two portions.
Roll into circles and press into 2 greased pizza pans (I have a 14" and a 12" pan).
Spread desired sauce on crusts; put on the chicken, onion, bacon, and cheese and bake for 11-12 minutes, switching pizza positions halfway through.

Note: This crust is a bit on the thick size, but that all depends on how big your pans are. We like it thick!
that looks wonderful!!
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