Sunday, June 6, 2010
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.