I also happen to love the process of making pizza. A few years ago, before I had ever tried making homemade yeast breads or dough (except in a bread machine), I told a fiend, who is an avid home baker, that it just wasn't worth the time or effort when I was never sure if it was going to turn out or not.
I think back now to that statement and can't believe I ever thought that way! It is worth it! Not only is it worth it-- even if it doesn't turn out fantastic-- but it's a wonderful part of my day when I do it.
I had seen an idea for BBQ chicken pizza on Stacy Snacks, though hers was set on a foundation of flour tortillas and styled much like a “Mexican pizza” with a Mexican cheese blend and cilantro. I was thinking of something more savory and smoky flavored.
You'll notice that I've kind of been on an onion kick lately (BBQ Chicken Sandwiches with Caramelized Onions, Sweet Potato Burgers with Caramelized Onions, caramelized onions on the Debris Po-Boys, etc., etc.) and so it continues. For my pizza topings, I opted for BBQ sauce, fresh mozzarella, a sprinkle of cheddar, roasted chicken, caramelized onions, and spinach.
The kiddies of course got their own classic margherita pizza with just red sauce, fresh mozzarella, and basil. 'Cause that's how they like it and I'm not going to force my experiments on them (heh, more for me!). Although, they both gave it a try and made their best and most dramatic “oh my gosh if you make me eat this I will die” face.
BBQ Chicken Pizza
For the dough, I work from a Mario Batali recipe that I found in the New York Times lifestyle section quite a while back. Only problem is, there is a complete ingredient list, but only a small portion of the preparation method. So I looked to a couple other sources. I ended up taking some of my cues from this recipe at the smittenkitchen.com*. I think what won me over was the step at the end in which you use your fingers to make little indentations all over the dough to catch the sauce. A nice touch!
*Please promise me you won't be bewitched by the siren-like call of that site. It is absolutely beautiful and inspiring, so you have to promise you'll at least some back here and finish reading this recipe, OK?
modified from Mario Batali's Pizza Dough:
¼ cup white wine (or ¼ cup white wine vinegar, which I've used successfully in a pinch)
¾ cup warm water (about 110 degrees F)
1 ½ oz. yeast (7 tsp. dry yeast)
1 Tbs. honey
1 tsp. salt (I use sea salt)
1 Tbs. cold pressed extra virgin olive oil
3 cups all purpose flour ( I've also used whole wheat pastry flour)
Combine water, wine, and yeast in a large bowl and stir until yeast is dissolved. Then add honey, salt and olive oil and mix thoroughly.
Add one cup of flour and stir to make a wet paste. Add the remaining flour one cup at a time and stir to combine. Using clean hands, work the remaining flour into the dough. I find there is a good bit of dough crumbs that won't be mixed in at this point.
Turn the dough on to a lightly floured surface and knead for about 4 minutes. Place the dough in a lightly oiled bowl (I use an olive or canola oil cooking spray) and cover with a clean, dry cloth. Let rise in a warm spot for 45 minutes or until about double in size. The inside of your oven with just the oven light on is a great place. The oven light generates just enough heat to warm the oven slightly above room temperature.
You can test if your dough has risen enough by poking two fingers into the dough. If the impression of your fingers stays, the dough is ready. (So says The Smitten Kitchen, and yes, it's a good guide.)
Once the dough is doubled in size, turn it onto a well floured surface and gently pound down with the heel of your hand to deflate. Divide the dough into two equal sized balls and let rest, covered with a clean cloth, for 15 minutes.
While the dough is resting, place your pizza pan or baking stone in the oven to preheat along with the oven.
After the rest, stretch the dough into round-ish crusts and either roll or pat it out to the desired thickness. Roll or pat from the center outward to ensure an even crust thickness. Then, using fingertips, make depressions in the surface of the dough.
Remove your preheated pan from the oven and spray lightly with olive oil cooking spray and sprinkle with cornmeal. Transfer your prepared dough to the pan before topping.
The toppings:
1/2 cup prepared BBQ sauce
modified from Mario Batali's Pizza Dough:
¼ cup white wine (or ¼ cup white wine vinegar, which I've used successfully in a pinch)
¾ cup warm water (about 110 degrees F)
1 ½ oz. yeast (7 tsp. dry yeast)
1 Tbs. honey
1 tsp. salt (I use sea salt)
1 Tbs. cold pressed extra virgin olive oil
3 cups all purpose flour ( I've also used whole wheat pastry flour)
Combine water, wine, and yeast in a large bowl and stir until yeast is dissolved. Then add honey, salt and olive oil and mix thoroughly.
Add one cup of flour and stir to make a wet paste. Add the remaining flour one cup at a time and stir to combine. Using clean hands, work the remaining flour into the dough. I find there is a good bit of dough crumbs that won't be mixed in at this point.
Turn the dough on to a lightly floured surface and knead for about 4 minutes. Place the dough in a lightly oiled bowl (I use an olive or canola oil cooking spray) and cover with a clean, dry cloth. Let rise in a warm spot for 45 minutes or until about double in size. The inside of your oven with just the oven light on is a great place. The oven light generates just enough heat to warm the oven slightly above room temperature.
You can test if your dough has risen enough by poking two fingers into the dough. If the impression of your fingers stays, the dough is ready. (So says The Smitten Kitchen, and yes, it's a good guide.)
Once the dough is doubled in size, turn it onto a well floured surface and gently pound down with the heel of your hand to deflate. Divide the dough into two equal sized balls and let rest, covered with a clean cloth, for 15 minutes.
While the dough is resting, place your pizza pan or baking stone in the oven to preheat along with the oven.
After the rest, stretch the dough into round-ish crusts and either roll or pat it out to the desired thickness. Roll or pat from the center outward to ensure an even crust thickness. Then, using fingertips, make depressions in the surface of the dough.
Remove your preheated pan from the oven and spray lightly with olive oil cooking spray and sprinkle with cornmeal. Transfer your prepared dough to the pan before topping.
The toppings:
1/2 cup prepared BBQ sauce
1/2 yellow onion, caramelized
Fresh mozzarella to taste, sliced or pulled apart (Don't use the stiff, stringy stuff. Fresh mozzarella doesn't grate; it's softer and moister.)
1 handful of grated cheddar (more or less to taste)
1/2 cup baby spinach, rinsed, dried, and sliced in strips
1 generous cup of roasted chicken. Use left over grilled chicken or rotisserie chicken, or you can pan-roast it, as I did.
Pour BBQ sauce over the prepared crust and spread evenly with a spoon or spreader. Layer on chicken, caramelized onions, cheeses, and spinach.
Bake at 425 degrees fahrenheit for about 8 – 10 minutes, or until crust is golden-brown and cheese is brown and bubbly.
Let stand for about 3 minutes before cutting.
Fresh mozzarella to taste, sliced or pulled apart (Don't use the stiff, stringy stuff. Fresh mozzarella doesn't grate; it's softer and moister.)
1 handful of grated cheddar (more or less to taste)
1/2 cup baby spinach, rinsed, dried, and sliced in strips
1 generous cup of roasted chicken. Use left over grilled chicken or rotisserie chicken, or you can pan-roast it, as I did.
Pour BBQ sauce over the prepared crust and spread evenly with a spoon or spreader. Layer on chicken, caramelized onions, cheeses, and spinach.
Bake at 425 degrees fahrenheit for about 8 – 10 minutes, or until crust is golden-brown and cheese is brown and bubbly.
Let stand for about 3 minutes before cutting.
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