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A good pizza crust is like a work of art. By following a few crucial rules, you can get pizza crust that tastes absolutely out of this world! Below is the recipe that I use, although it’s important to note that it’s less about the ingredients you use and more about how you use them. That’s what will make the biggest difference between an average crust and one that you’re ready to phone home about! Add in a healthy dose of your favorite barbecue sauce and a handful of other fresh toppings and you’ve just created one of my favorite pizza recipes ever! Give it a try on your next pizza night!
BBQ Chicken Pizza:
- 1/3 cup your favorite BBQ sauce
- 1 cup diced, cooked chicken
- 2 shallots
- 2 cloves garlic
- few sprigs of fresh thyme
- cooked bacon
- Jalapeno, sliced with seeds removed
- red pepper flakes
- cherry tomatos sliced
- olive oil
Pizza Dough
- 3 cups warm water
- 1 TBSP sugar
- 2 1/4 TBSP Yeast or 3 packets
- 1 TBSP salt
- 6 cups or more of unbleached flour (I recommend a good brand like King Arthur)
- olive oil
Combine the warm water, sugar, and yeast in large bowl. Let stand for 15 minutes or until it begins to foam. Add salt and stir. Add 4 cups of flour and stir with a wooden spoon. Continue adding about 1 1/2 cups of flour until you are unable to stir anymore. Put dough on a lightly floured surface and knead for about 8 minutes. Keep gradually adding flour as needed. Divide your dough in half and add to separate bowls that are coated with olive oil. Cover and let rise for 1 hour or until it has doubled in size. Punch the dough before placing it in the fridge for a night or two. This allows yeast fermentation and is essential to make the pizza tasty.
When you are ready to use your dough, remove from refrigerator and allow it to warm to room temperature . When shaping your pizza, I recommend you pull and stretch rather than roll out the dough. When baking your pizza, always use a very hot oven, I recommend baking at 450 and cooking on the top rack. I personally use a pizza pan with holes in it. I love that it allows the bottom of the crust to get nice and crispy!
When your pizza dough is ready, it’s time to make your pizza! First, you’ll want to roast your shallots. In a frying pan, add 2 TBSP olive oil. Allow it to heat up and then add a few sprigs of thyme and shallots. If necessary, you can cut your shallots in half, be sure to remove the skin before cooking! Allow the shallots to brown on the outside. Then turn the heat down to med-low and cover. After 20 minutes, add minced garlic and cook for 30 seconds. Remove from heat and set aside for later.
Work your room tempt dough into a nice round shape, using the pull and stretch method. Don’t worry if it is not the perfect shape, you can adjust in on the pizza pan if you wish. Transfer to pizza pan and add 1/3 cup of your favorite BBQ sauce and 1 cup of mozzarella cheese. Add pieces of cooked bacon, diced chicken, sliced cherry tomatoes, Jalapenos and roughly chopped the roasted shallots. Make sure to get some of the garlic from the pan! Finish off with the rest of the mozzarella cheese.
Bake at 450 for 12 minutes. Top with red pepper flakes to your taste!
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BBQ Chicken Pizza
Description
This BBQ Chicken Pizza takes your ordinary pizza recipe to the next level!
Ingredients
- 1/3 cup your favorite BBQ sauce
- 1 cup diced, cooked chicken
- 2 shallots
- 2 cloves garlic
- few sprigs of fresh thyme
- cooked bacon
- Jalapeno, sliced with seeds removed
- red pepper flakes
- cherry tomatos sliced
- olive oil
Pizza Dough
- 3 cups warm water
- 1 TBSP sugar
- 2 1/4 TBSP Yeast or 3 packets
- 1 TBSP salt
- 6 cups or more of unbleached flour (I recommend a good brand like King Arthur)
- olive oil
Instructions
To make pizza dough:
- Combine the warm water, sugar, and yeast in large bowl
- Let stand for 15 minutes or until it begins to foam
- Add salt and stir. Add 4 cups of flour and stir with a wooden spoon
- Continue adding about 1 1/2 cups of flour until you are unable to stir anymore
- Put dough on a lightly floured surface and knead for about 8 minutes
- Keep gradually adding flour as needed
- Divide your dough in half and add to separate bowls that are coated with olive oil
- Cover and let rise for 1 hour or until it has doubled in size
- Punch the dough before placing it in the fridge for a night or two
- When you are ready to use your dough, remove from refrigerator and allow it to warm to room temperature
- When shaping your pizza, I recommend you pull and stretch rather than roll out the dough
- When baking your pizza, always use a very hot oven, I recommend baking at 450 and cooking on the top rack
To make pizza:
- First, you’ll want to roast your shallots, In a frying pan, add 2 TBSP olive oil
- Allow it to heat up and then add a few sprigs of thyme and shallots (If necessary, you can cut your shallots in half, be sure to remove the skin before cooking)
- Allow the shallots to brown on the outside, then turn the heat down to med-low and cover
- After 20 minutes, add minced garlic and cook for 30 seconds
- Remove from heat and set aside for later
- Work your room tempt dough into a nice round shape, using the pull and stretch method
- Transfer to pizza pan and add 1/3 cup of your favorite BBQ sauce and 1 cup of mozzarella cheese
- Add pieces of cooked bacon, diced chicken, sliced cherry tomatoes, Jalapenos and roughly chopped the roasted shallots
- Make sure to get some of the garlic from the pan
- Finish off with the rest of the mozzarella cheese
- Bake at 450 for 12 minutes
- Top with red pepper flakes to your taste
Notes
- When baking your pizza, always use a very hot oven, I recommend baking at 450 and cooking on the top rack.
- I personally use a pizza pan with holes in it, it allows the bottom of the crust to get nice and crispy!
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