I can’t take full credit for this post because I mostly just took pictures.
Isn’t he cute? And he cooks good too. Definitely a plus.
Anyways, this is a super easy recipe. The recipe for the dough is from food.com
, and we got it from Woody’s sister Lisa
We put sautéed onions and potatoes on ours which were actually our favorite part, but you can leave them off if you want.
Barbeque Chicken Pizza
2 1/2 c flour
1 Tbs fast-rising active dry yeast
1 tsp salt
1 c hot water
2 Tbs vegetable oil
oil, for oiling pans
cornmeal, to sprinkle on the pan
1. In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
2. Pour hot water and oil into flour mixture and mix well
3. Mix in remaining flour to make a slightly sticky dough
4. Form dough into a ball.
5.On a lightly floured surface – or using the dough hook on KitchenAid mixer – knead dough for about five minutes or until smooth and elastic.
6. Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching
7. Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
8. Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
9. Let rise for 15 minutes, a little longer if you are making a thick crust.
To create your masterpiece:
1. Sauté(ours were more on the burned side but they were delicious) onions and potatoes with olive oil and a dash of garlic salt
Spread barbeque sauce(we used Dr. Pepper barbeque sauce
, which I strongly
recommend) over the whole of the pizza, leaving 1/4-1/8in on the side
3. Mix shredded chicken with more barbeque sauce
4. Sprinkle mozarella all over the pizza, then sprinkle the chicken, onions, and potatoes, and then more cheese on top.
I got a little too close to the master at work
He’s so proud :)