Knife & Fork Barbecue Chicken Pizza

When I was in Elementary school Saturday was designated pizza night at our house. As part of the weekly ritual I would help my Mom make a baking sheet pizza. It was invisibly divided in half. One side for my sister and I - easy on the sauce with extra cheese and the other half for my parents with lots of oregano and extra sauce. Sometimes we had toppings but more often that not it was just lots of cheese. I had an odd pizza ritual. If it was warm weather I would take mine out to the front steps where I proceeded to pull off every last bit of the steaming hot cheese and heap it into a pile on the side of my plate. Then I ate the dough, with the little bit of sauce that was on it, my eyes and thoughts always on the prize. Every bite bringing me closer and closer to that huge lump of molten cheese. I pulled it apart, slowly, piece by rubbery piece, savoring every stringy bite like it was the nectar of the Gods.


I'm grown up now and eat pizza how it's meant to be eaten. Except for this one. This is suitably named because of how difficult it is to pick up and eat like a proper pizza. The toppings are messy and heavy; with a pound of cheese and an equal amount of chicken. It's hearty, filling, and satisfying. Think man-food. It's laden with lavish amounts of ooey-gooey mozzarella; tender hunks of tangy, barbecue chicken; and caramelized peppers and onions. Forks are desperately needed for this smoky, spicy, savory meets sweet pizza treat. And lots of napkins. It takes some time to make and some planning ahead to give the dough time to proof. It's worth the effort. Home-made pizza is hands above better than most take-out pizza. At least in my neck of the woods.





A smoky barbecue sauce that is not real sweet works best. You can swap out a cup of the white flour for wheat in the crust recipe.

Knife & Fork Barbecue Chicken Pizza

(by Reeni)

1 pound pizza dough(recipe to follow or store bought)

1 green bell pepper, thinly sliced

1 large yellow onion, thinly sliced

4 cloves garlic, minced

Olive oil

Salt and Pepper

1 pound skinless, boneless, chicken breasts, cooked, rough chopped

Barbecue Sauce, preferably Jack Daniels

Red pepper flakes(optional)

1 small Jar of Tomato Sauce, like Barila

1 teaspoon Oregano

1 pound Mozzarella Cheese, shredded

cornmeal

1. About an hour and a half before you want to prepare your pizza make the pizza dough.

2. When dough has risen punch down in the middle and stretch it out evenly to fit the pan. Allow the dough to rise again for 15-20 minutes. While it's rising prep the rest of your ingredients.

3. Coat a large baking sheet with Olive oil. Dust with cornmeal to prevent sticking.

4. In a large skillet saute the pepper and onion in olive oil over medium-low heat until soft and tender. Season with salt and pepper. Add the garlic and saute until fragrant.

5. Add the chicken breast and enough barbecue sauce to coat it all. [Add red pepper flakes if desired]. Combine well. Allow to cook for a few minutes, giving it a stir every now and then to let the sauce caramelize a little. Remove from heat and set aside.

  

6. Preheat oven to 450 degrees.

7. Spread a nice even layer of tomato sauce over the dough. Sprinkle evenly with oregano.

8. Sprinkle the cheese evenly over the top. Then repeat with the chicken mixture.

9. Bake until crust is golden brown on the bottom about 20-22 minutes, checking often. If top becomes too brown before it's cooked through turn down to 425 degrees. Let set five minutes before serving.

Pizza Dough

(adapted from Gourmet)

1 package active dry yeast (2 1/4 teaspoons)2 and 1/4 to 2 and 3/4 cups unbleached all-purpose flour, plus additional for kneading and dredging

1 cup warm water (105 - 115°F)

1 teaspoon salt

1. Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

2. Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

3. Knead dough on a lightly floured surface with floured hands, lightly re-flouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Form into a disc.

4. Grease a large bowl with olive oil and put the dough in. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 and 1/4 hours. I usually put mine in the oven with the light turned on. The light generates enough warmth for it to rise.

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