BARBECUE CHICKEN PIZZA
combination
of
This recipe
is for two 12" pizzas, each made with 1/2 lb. of Artisan pizza dough. With a hearty salad, one pizza serves 3
people.
The
ingredients below are for TWO pizzas, made sequentially
2 balls
pizza dough (each a 1/2 lb. of dough) (I used the artisan recipe, but you can use any pizza dough
recipe)
olive oil
for greasing baking sheet
about 1-1/2 c.
barbecue sauce (Recipe Girl recommends Bull's Eye Original, which is what I
used)
1 red onion,
sliced very thinly (I used a mandolin)
several chicken
thighs, skinned and boneless, grilled or otherwise cooked (I used a Foreman grill)
most of a basket
of cherry tomatoes, cut in half
6 strips bacon (I
used turkey bacon)
a couple of large
handfuls of arugula or fresh spinach (can substitute a few tablespoons of fresh
cilantro)
about 6 oz.
smoked Gouda cheese, diced in 1/2" cubes
Preheat oven
to 550 (or 500 if your oven only goes that high); have baking stone on rack in
bottom third of the oven. Preheating
this high can take a while—about as long as it took me to prepare all the
toppings, which need to be prepared and at hand before rolling out the dough.
Roll out the
dough for one pizza into a 12" circle, 1/8" thick; a rectangle also
fine, and fits well in the heavy-gauge baking sheet with short-rimmed sides
that I used (one option recommended by Artisan
Pizza book, easier than transferring the pizza from peel to baking stone.)
Transfer the
dough to the baking sheet. Spread half
the barbecue sauce on top, enough to lightly cover the dough. Take half of each of the toppings, and
put them on the pizza, cheese last.
Place the
baking sheet on the baking stone.
Bake for 8-10 minutes.
While the first pizza is baking, assemble the second one.
When first
pizza is done, put on a wire cooling rack to cool for a few minutes. Put the second pizza in the oven.
