Sunday, June 6, 2010

BBQ Chik'n Pizza

Who needs take out pizza when you can make your own in about the same amount of time, for less, and covered in toppings you just won't see at your local pizza shop? This is my absolute favorite pizza recipe, my family has been using it for about 15 years now. The crust recipe came from A pizza stone is a MUST, you can even buy them pretty cheap at grocery stores and other retailers (I purchased a giant one for $15 and it included a rack and pizza cutter). Having a Stand Mixer or Bread Machine will make this recipe 100 times easier.

Serves 2-4


1/2 package active dry yeast (about 1- 1 1/2 tsp)
Sprinkle of sugar
1/2 cup warm water
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/8 teaspoon sea salt
1/4-1/2 tablespoon olive oil
Cornmeal, for sprinkling

1-1 1/2 cups BBQ sauce
1 cup Quorn Chik'n Tenders, thawed (or faux chicken of choice)
2 cups Mozzarella Cheese (Daiya is a good vegan version, so I've been told)
1 Tablespoon Cilantro, Chopped
1/8 cup Red Onion, sliced (optional)


1. Stir sugar into warm water, then top with yeast. Allow the mixture to get foamy, about 10 minutes. Pour into a large bowl.

2. Add flour, salt, and oil. Combine. Kneed for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 20-30 minutes.

3. Preheat oven at 450 F (Place pizza stone in cold oven, if using). Pat or roll out dough on a floured surface. Sprinkle cornmeal onto the hot pizza stone, carefully transfer dough, poke holes all over (prevents it from puffing up), and bake for about 5 minutes. Pre-baking the crust will insure that the crust cooks all the way through.

4. Remove crust from oven. Cut up thawed chik'n and toss with about 2 tablespoons of BBQ sauce. Add toppings, return to oven, and bake until cheese is melted, about 5-7 minutes. Remove from oven and cool a few minutes before slicing.