BBQ Pizza

I finally made homemade pizza dough! Yea! Okay I admit I made this a few weeks ago I've just never got a chance to post it. Although I will experience with other recipes I went with this one since it was easy.



Pizza Dough

Makes: 2 thin-crust or pan pizzas, 8 mini pizzas or 2 calzones

• 2 1/2 to 3 cups all-purpose flour
• 1 pkg active dry yeast
• 1/2 tsp salt
• 1 cup warm water (120F or 130F)
• 2 Tbsp cooking oil or olive oil

1. In a large mixing bowl combine 1 1/4 cups of the four, the yeast, ans salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the raining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth ans elastic (6-8 minutes total). Divide dough in half. Cover; let rest for 10 minutes. I made 2 12 inch pizzas. I used half the dough one night for the pizza below and saved the other half in the refrigerator to make a regular pepperoni pizza a few days later. You can also freeze the other half of the dough for another time.
   
   

BBQ Chicken Pizza

• 2 Tbsp olive oil
• 1/2 red onion
• 1 jalapeno, chopped
• salt and pepper
• 1 clove garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup ketchup
• 1/4 cup yellow mustard
• 2 Tbsp Worcestershire sauce
• 2/3 cup brown sugar
• 1 Tbsp white vinegar
• 1 rotisserie chicken, skin discarded, meat removed and chopped
• 1/2 cup cheddar cheese
• 1/4 cup shredded Parmesan
• 1/2 cup mozzarella cheese
  

1. Preheat over to 425F degrees. Prepare pizza dough above, roll out dough for one pizza into a 13 inch circle. Build up edges slightly; prick dough with fork. Bake about 10 minutes or until lightly brown.
2. In a pot over medium heat add the olive oil, onions, jalapenos, salt and pepper. Cook, stirring, until the onions are tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard Worcestershire sauce, brown sugar and vinegar.
3. Raise the heat to medium-high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat the chicken, then remove from the heat and let cool slightly.
4. Leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with cheddar, Parmesan and mozzarella. Bake about 10 minutes more or until bubbly and cheese is melted.