"Stone Fired Thin Crust BBQ Chicken Pizza"
Equipment needed: Grill (Traeger, Weber or gas grill)) Pizza peel, and pizza stone.
Ingredients:
2 3/4 cups semolina or pizza blend flour
1 cup 100-104 degree water
1/2 tsp sugar
1 tsp kosher salt
1 package quick rise yeast
15oz. bbq sauce (preferred bigdealbbqsauce.com)
1 small can tomato paste
1/2 tsp oregano
2 boneless skinless chicken breasts
4 cups shredded part skim mozzarella cheese
6 oz. sliced pepperoni
4 tbs corn meal
1 tsp olive oil
Directions:
Marinate chicken in 4 oz. of bbq sauce for 2-4 hours.
In Mixer outfitted with dough hook; combine flour & salt.
In separate bowl combine water, yeast & sugar. Whisk. Let stand for 1-2 minutes until foam appears on top.
Activate mixer at slow speed and slowly add water/yeast mixture.
Mix until dough ball forms. Adjust with small amounts of water or flour as needed.
Hand knead and place in olive oiled bowl.
Cover with plastic wrap and let stand until dough doubles in size.
Grill chicken until done (internal temp of 180) Dice or shred chicken.
Place pizza stone on grill and pre-heat to 450 degrees.
Punch dough down, separate into four balls.
Roll ball out until approximately 10" in diameter or 1/8 " thick.
Sprinkle pizza peel with a tbs of corn meal and place rolled out dough on the pizza peel.
Combine remaining 8 oz. of bbq sauce with tomato paste. Ladle 4oz. of prepared pizza sauce on dough and distribute in a circular fashion.
Sprinkle with 1 cup shredded cheese
Top with pepperoni and diced chicken
Dust with oregano
Shake pie off peel onto the pre-heated stone
Cook until crust is golden and cheese is bubbling.
Equipment needed: Grill (Traeger, Weber or gas grill)) Pizza peel, and pizza stone.
Ingredients:
2 3/4 cups semolina or pizza blend flour
1 cup 100-104 degree water
1/2 tsp sugar
1 tsp kosher salt
1 package quick rise yeast
15oz. bbq sauce (preferred bigdealbbqsauce.com)
1 small can tomato paste
1/2 tsp oregano
2 boneless skinless chicken breasts
4 cups shredded part skim mozzarella cheese
6 oz. sliced pepperoni
4 tbs corn meal
1 tsp olive oil
Directions:
Marinate chicken in 4 oz. of bbq sauce for 2-4 hours.
In Mixer outfitted with dough hook; combine flour & salt.
In separate bowl combine water, yeast & sugar. Whisk. Let stand for 1-2 minutes until foam appears on top.
Activate mixer at slow speed and slowly add water/yeast mixture.
Mix until dough ball forms. Adjust with small amounts of water or flour as needed.
Hand knead and place in olive oiled bowl.
Cover with plastic wrap and let stand until dough doubles in size.
Grill chicken until done (internal temp of 180) Dice or shred chicken.
Place pizza stone on grill and pre-heat to 450 degrees.
Punch dough down, separate into four balls.
Roll ball out until approximately 10" in diameter or 1/8 " thick.
Sprinkle pizza peel with a tbs of corn meal and place rolled out dough on the pizza peel.
Combine remaining 8 oz. of bbq sauce with tomato paste. Ladle 4oz. of prepared pizza sauce on dough and distribute in a circular fashion.
Sprinkle with 1 cup shredded cheese
Top with pepperoni and diced chicken
Dust with oregano
Shake pie off peel onto the pre-heated stone
Cook until crust is golden and cheese is bubbling.