So, this past weekend I made this Barbecue Chicken Pizza. Here is the recipe for the dough below from the Food Network Magazine that we subscribe to.
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Now for the ingredients:
Barbecue Sauce (Sweet Baby Ray's)
Mexican blend of cheese
For the prep work we made the dough as mentioned above in the recipe. We bought a rotisserie chicken from our local grocery store the night before for another meal and used the left overs for the pizza. You can always just cook up your chicken however you like. Then added some Sweet Baby Ray's Sauce in the bowl and shook it up to cover the chicken. Cooked the bacon until it was about 3/4 cooked since it would cook more on the pizza. Then thinly sliced a yellow onion. I used the gas grill outside to bake the pizza, so the kitchen wouldn't get hot since I bake the pizzas at 500 degrees. I like how crisp the bottom of the pizza gets from the grill also. Plus, I always forget to move the rack in the oven to the bottom to help make it crispier.
First, I stretched the pizza dough on the pizza stone. Instead of tomato sauce I used the Sweet Baby Ray's Sauce and added about a cup and a half. Added the cheese next then the chicken, bacon and onion. Then sprinkled a little more cheese over top of the other ingredients. Then put it on grill for 8 to 10 minutes and below is what came out and it was awesome. We had a couple friends over and they loved it. It is a good way to to not just have the normal boring pizza.