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| Chef | |
| Submitted | July 5th 2010 |
| Cuisine | Fusion |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 tsp yeast
1 cup plus 2 Tbs warm water (105-110°F)
3 cups all-purpose flour
4 tsp honey
2 tsp salt
2 Tbs olive oil plus 2 tsp for coating plus 1 Tbs for chicken
10-12 oz boneless/skinless chicken breasts, cut into1/2 inch cubes
2 Tbs BBQ sauce plus enough to spread over pizza (~5 ozs total by weight)
Cornmeal for handling
1.5 oz smoked Gouda, shredded or cut into strips
2 cups shredded mozarella cheese
1/8 small red onion, sliced thin
2-3 Tbs chopped fresh cilantro
The key to this pizza is the BBQ sauce. This needs a spicy sweet sauce, preferably one that does not have high fructose corn syrup as the first ingredient! We liked the Jack Daniel's Hickory Brown Sugar Barbecue Sauce. The recipe has been doubled to fit nicely into a 14 inch deep dish pan, and makes fairly large 8 slices.
Directions
Dough: Dissolve yeast in water and let sit for 5-10 min. It should bubble, or yeast may be dead or water too hot. Place flour and salt in a 4-6 quart mixing bowl, forming a well in the middle. Pour in yeast water, honey and 2 Tbs oil. Combine with a spoon until kneadable. Then lightly oil hands and knead for 5 min. It should be just beyond sticking to hands (slightly tacky). Place a light layer of oil on dough ball and inside of a 1 qt bowl, seal with saran wrap and set at 70-80°F to rise about 1.5-2 h (should double in size). Punch down, re-form and allow to rise again under saran wrap (or in refrigerator overnight) until other ingredients are ready. Press into greased pizza pan.
Cook chicken in 1 Tbs olive oil until just cooked 5-6 min, over medium high heat. Chill in refrigerator; then coat with 2 Tbs BBQ sauce and return to refrigerator. Preheat oven to 500°F. Spread 1/2-1 cup BBQ sauce onto dough. Sprinkle with Gouda cheese, and 1/5 cups of mozzarella. Distribute chicken, red onion and then remaining mozarella on pizza.
Bake 8-10 minutes. Remove from oven and sprinkle with cilantro. Slice and enjoy!
Cook chicken in 1 Tbs olive oil until just cooked 5-6 min, over medium high heat. Chill in refrigerator; then coat with 2 Tbs BBQ sauce and return to refrigerator. Preheat oven to 500°F. Spread 1/2-1 cup BBQ sauce onto dough. Sprinkle with Gouda cheese, and 1/5 cups of mozzarella. Distribute chicken, red onion and then remaining mozarella on pizza.
Bake 8-10 minutes. Remove from oven and sprinkle with cilantro. Slice and enjoy!
Citation: Modified from The California Pizza Kitchen Cookbook by Larry Flax & Rick Rosenfield