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June 12, 2008

Barbeque Chicken Pizza

Barbeque Chicken Pizza

Every couple of weeks we have pizza night. Jamison always has a tomato sauce with pepperoni and ground beef on a gluten free crust with rice mozzarella, Alexis usually has a tomato sauce with mozzarella, Parmesan and black olives, though as of late she has eschewed the olives and me, well I like to switch it up. Sometimes I have Chicken, Artichoke and Spinach Pizza or a Goat Cheese Pizza with Zucchini and Cherry Tomatoes or taking the dough and making a Calzone or you can leave out the crust all together and make Eggplant Pizzas. The possibilities are endless!

This go around I decided to make something a bit more contemporary and put together a Barbeque Chicken Pizza on a White Whole Wheat Crust! You can top this any way you like and you end up with a personalized pizza that hits the spot! What's better than that?

What You'll Need For the Crust:
2 cups of white whole wheat flour
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

In a large bowl stir together flour and salt to incorporate. In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy. Add olive oil to the flour mixture and then slowly add water/yeast mixture stirring until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you'll know to stop. It's hard to mess this recipe up. It's very forgiving. If you go too far with the water then add more flour a tablespoon at a time until ball forms. If you need more water then add it a tablespoon at a time. Easy peasy.)

Once the dough ball forms you need to let it rise. This make roughly one large pizza or 4-6 personal sized pizzas depending on how big you like them. I like to make personal sized pizzas so that way everyone can have their own favorite toppings. If you're making one big pizza simply place the dough on a baking sheet in your oven with your oven light on (the oven light puts out just enough heat to rise to dough) or if you want to make personal sized pizzas divide the dough into 4 to 6 small balls and place on a baking sheet and follow the same procedure as for the large ball. You can freeze the dough balls before you let them rise if you want to use them later and then pull them out and let them thaw and rise at another time. If you aren't freezing the dough then let the dough balls rise for at least one hour. Then roll or push out the dough on a baking sheet lined with a silicone baking mat or parchment paper (use a little olive oil on your hands to keep it from sticking) and top with your favorite pizza toppings to bake.

What You'll Need To Complete The Personal Sized Pizza:
1/4-1/3 cup of barbeque sauce
1/2 cup of shredded chicken
1/3 cup of mozzarella, shredded
1/4 cup of Parmesan, shredded
1/4 cup of sliced black olives
1/4 of an onion, chopped (Note: I used Vidalia, but any onion will work.)

Preheat oven to 425 F.

Spread a layer of barbeque sauce out onto the spread out crust. Next add a layer of chicken. Top with mozzarella and Parmesan and then add olive and onion. Bake for 8-12 minutes until crust is golden brown, cut and serve.

Barbeque Chicken Pizza

Notes: Pineapple is a good addition to this pizza. Green peppers work too.

Posted by Dianne at June 12, 2008 10:55 AM

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Comments

That pizza looks amazing! I love King Arthur's White Whole Wheat Flour for pizza dough! I have some leftover homemade bbq sauce in the fridge and I think maybe I'll use some to create our own barbecue chicken pizzas! Thanks for the great idea!

Posted by: Nicole at June 12, 2008 7:38 PM

I love the white whole wheat flour too! It's so versatile. Hope you enjoy the pizza!

Posted by: Dianne at June 12, 2008 8:08 PM

Oooh! That looks so good! I love the eggplant pizza idea too. I will have to try that!

Posted by: Allie at June 13, 2008 11:53 AM

The BBQ would work on a gluten free crust as well!

And as for the eggplant, it's fun to play around with ingredients sometimes and since it's already a circle, why not? ;o)

Posted by: Dianne at June 13, 2008 1:28 PM

Looks like a delicious pizza Dianne... nice topping choices! I mix whole wheat and all purpose flour (50/50) when I make whole wheat pizza dough.

Posted by: Bruno at June 16, 2008 11:39 PM

Looks like a delicious pizza Dianne... nice topping choices! I mix whole wheat and all purpose flour (50/50) when I make whole wheat pizza dough.

Posted by: Bruno at June 16, 2008 11:40 PM

Looks like a delicious pizza Dianne... nice topping choices! I mix whole wheat and all purpose flour (50/50) when I make whole wheat pizza dough.

Posted by: Bruno at June 16, 2008 11:42 PM

I've done that before too! :o)

Posted by: Dianne at June 17, 2008 7:47 AM

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