Tuesday, May 4, 2010

BBQ Chicken Pizza

Mandy and I made this when she visited last month and I made it again last night. So tasty and easy. It's not really a recipe, but more a list of ingredients. Sorry, there are no real quantities.

1 recipe pizza dough (I used 1 1/2 cups wheat flour and 1 cup white flour instead of the 3 cups of flour)
BBQ sauce
rotisserie chicken, shredded and then coated with BBQ sauce (its a great way to use leftover chicken or you can cook your own chicken in BBQ sauce)
1 red pepper, sliced into thin strips
red onion, thinly sliced (about 1/3 to 1/2 depending on taste)
black beans, drained and rinsed (optional)
pepperoni (optional)
shredded mozzarella (about 2 cups)
shredded cheddar (about 1/2 cup)

Heat oven to 400.
Assembly: Roll crust, or press into 10x15" jelly roll pan. **If you don't have a pizza stone, I recommend prebaking the crust for about half the cooking time. This will prevent your crust from getting soggy and will give you a nice crisp on the outside, soft on the inside texture.**
Pre-bake just the crust for about 10 minutes. While the crust is cooking, assemble all your pizza toppings. Remove crust from oven. Spread about 1/4 cup BBQ sauce on crust (its really personal preference) Top with whatever toppings you are using. I added black beans to make a vegetarian version for my roommate (so technically it is a BBQ black bean pizza). Top everything with mozzarella and then just a bit of cheddar cheese. Bake for an additional 10 to 15 minutes, until cheese is bubbly and hot (I'll also put under the broiler for 2 to 3 minutes to brown the cheese slightly) Slice and enjoy!

**I made my pizza crust in the morning and covered and placed in the refrigerator (the recipe says it doesn't need to rise, but I always think letting a yeast dough rise once makes it softer) When you get home from work or about 1 hour before you want to start assembling your pizza, remove the dough to the counter to come up to room temperature.

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