Monday, May 16, 2011

BBQ Chicken Pizza

Confession: me and Corey have kind of had bbq chicken pizza the last 4 Friday nights straight.  We have this bar/restaurant, Castlers, right next to our house that we like to go grab a couple beers from every once in a while on a Friday (or lately it appears every Friday!)  We seem to always end up ordering a bbq chicken pizza, maybe even if we've already had dinner.  The crust is so thin and crispy and the bbq sauce is the best, its all in all really irresistible.  We finally decided this Friday we would try to recreate it ourselves.  We didn't do too shabby, but there are definitely some things we would improve on before next time.  I decided to make our own crust and a whole wheat one.  The crust was really good, but not thin enough.  If you go this route, don't over-estimate how thin its going to turn out like I did, just keep rolling it out thinner!  I would also have added a little more bbq sauce before the cheese.  My friend Lauren had a great idea I think here (we ended up making these pizzas simultaneously I think...great minds think alike).  She shredded her chicken and mixed it with bbq so the flavor was really through-out.  And on to the recipe!  Here is the way I made ours, but obviously feel free to mix it up!

small pizza doughs rolled out w/ bbq & a little olive oil & minced garlic

ready for the oven with diced chicken, tomatoes, red onions, green pepper, & mozzarella and parmesan

fresh out of the oven

two empty plates, out enjoying the warm weather and our patio!
back porch all lit up

Whole Wheat Pizza Crust
courtesy of Jessica at How Sweet

2 cups flour (half all purpose + half whole wheat)
3/4 cup warm water
1 packet dry active yeast
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt

Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. Add in flour and salt and mix until a ball forms. Using your hands, need dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 1-2 hours.
Roll out pizzas, add toppings, and bake 10-15 minutes at 375 degrees.

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