I’m going to start this post with a few confessions.
- The only thing homemade here is the pizza crust, but I figure it still counts as a recipe because it involves yeast and baking. No shame coming from this corner of the internet. If I have to bloom yeast, I’m claiming cook credit.
- The chicken was leftover from takeout. I’ve been lazy with the cooking recently, and there’s an amazing little rotisserie chicken cafe across the street from our place that serves up fare as good as homemade.
- I’ve been an absentee blogger for the past couple of weeks. I would like to go ahead and lie to you and say it’s because I’ve been doing something awesome like adventuring, or whatever suave and sophisticated ladies do (garden parties? tea drinking? book clubs?), but I won’t. I’ve been distracted by Diablo III. Yep. I went there. My already limited attention span has been once again divided.
- I have way too many pizza recipes on the blog already, but I care not. Pizza is culinary perfection.
If we can surmise anything from these confessions, it’s that I’m a nerd with a short attention span and an unnatural affection for pizza pies. Truth. If you’d like to go ahead and imagine me with a teacup in hand, subtle, suave and in possession of perfectly coiffed hair, I would appreciate it. Oh….please also make imaginary Julie at least five foot seven. That would be great. Thank you kindly.
This beaut was a little 2 serving pizza. This means you and your favorite other can eat the whole thing guilt free. Nifty, eh?
BBQ Chicken Pizza is a fun twist on the typical tomato sauce and mozzarella situation. Sweet and tangy barbecue sauce coating a thin and crispy crust with melty cheddar cheese. It’s an easy sell.
For the dough:
- 1 cup bread flour
- 1 teaspoon active dry yeast
- ½ cup warm water (about 100 degrees F)
- 1 ½ teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons olive oil
- ¼ cup of your favorite bbq sauce (I prefer Sweet Baby Ray’s)
- 2 ounces shredded sharp cheddar cheese
- ½ cup pre-cooked chicken (chopped)
- Sliced onions
- 1 tomato (thin sliced)
- Parsley for garnish, if desired
- In a mixing bowl, stir together flour and salt
- In a seperate bowl, stir together sugar, yeast and water and allow to bloom for a few minutes
- The yeast should look foamy and active, if nothing happens your yeast is likely dead
- Stir together yeasty water and flour mixture. Gently knead with your hands inside the mixing bowl until well combined and relatively smooth. Create a dough ball.
- Keeping your dough in the bowl pour the olive oil over it and toss to coat completely. Cover with plastic wrap and allow to rise in a warm place for 30 minutes, or until doubled in size
- Preheat oven to 375° F
- Roll dough out to 1/4 inch thickness (free form is totally fine)
- Bake for 15 minutes on a parchment or silpat lined baking sheet
- Remove from oven and brush with olive oil (there should be a little left in your original mixing bowl)
- Bake for 5-10 minutes more for an extra crispy crust
- Layer crust with toppings and bake until cheese is melted and bubbly, about 10 minutes.
Here are more pizza pies for your oogling pleasure. Hubba hubba.
- Vietnamese Pizza with Spicy Peanut Sauce
- Skinny Portobello Pizza
- Guilt Free Pita Pizza
- Phyllo Pizza With Roasted Beets, Parsnips and Beet Greens
- Caprese Style Pizza Pops – Crowd Pleasing Finger Food