- 2
Ingredients
- The Crust:
- 1/3 cup plus 1 Tbsp. warm water
- 3/4 tsp. yeast
- 1 tsp. sugar
- 1 cup bread flour
- 1/2 tsp. salt
- 1/2 Tbsp. olive oil
- The Topping:
- 1 boneless, skinless chicken breast half
- 1/2 cup Bullseye Original BBQ sauce
- 1 1/2 tsp. olive oil
- 1 cup shredded mozzarella
- 1/2 cup grated smoked Gouda cheese
- 1/2 cup sliced red onion
- 2 tsp. finely chopped fresh cilantro
Preparation
Step 1
Start the dough one day before you plan to serve the pizza. In a small bowl or measuring cup dissolve the yeast and sugar in the warm water. Let sit for 5 minutes until foamy. Sift together the flour and salt. Add yeast mixture and knead dough for 10 minutes until smooth. Form the dough into a ball, coat it lightly with oil, and place into a clean bowl covered with plastic wrap. Keep the bowl in a warm place for about 2 hours or until double. Punch down the dough and put it back into the covered bowl and into the refrigerator overnight. Take the dough out from the refrigerator 1-2 hours before building the pizza so that the dough can warm up to room temperature.
Cut the chicken breast into bite-size cubes and marinate it in 1/4 cup of the BBQ sauce in the refrigerator for at least 2 hours.
When the chicken has marinated, preheat the oven to 500°. Heat a small frying pan on the stove with about 1 1/2 tsp. of olive oil. Saute the chicken in the pan for about 3-4 minutes or until done.
Form the dough into a ball and roll out on a floured surface until very thin and 10" in diameter. Put the pizza crust onto a baking sheet or pizza pan, and spread the remaining 1/4 cup of BBQ sauce evenly over the pizza crust.
Sprinkle 1/2 cup of the mozzarella and all of the Gouda cheese over the sauce.
Add the chicken next.
Add the red onion.
Sprinkle the remaining 1/2 cup mozzarella around the center of the pizza.
Sprinkle cilantro over the top.
Bake the pizza for 10-12 minutes or until the crust is light brown.