- 25 mins
- 40 mins
Ingredients
- Toppings:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Crust Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130°F)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 Tyson® Fresh OR Individually Frozen Boneless, Skinless Chicken Thighs
- 1/2 cup Budweiser® Premium Barbecue Sauce
- 1/8 cup
- red onion
- 1 cup (4 ounces) shredded Real California® Mozzarella Cheese
- 1 cup (4 ounces) shredded Real California® Mild Cheddar Cheese
- 2 tablespoons chopped fresh cilantro
Preparation
Step 1
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and 3 tablespoons oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Heat 1 tablespoon oil in skillet over medium heat. Add chicken and cook 5 minutes on each side or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite-size pieces.
Spread barbecue sauce over crust. Top with onions and cheese. Evenly top with pieces of chicken.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.