Wednesday, January 16, 2013

Homemade Stuffed Crust BBQ Chicken Pizza

-3C AP Flour
-1.5 tsp salt
-1/4 tsp yeast
-1.5 C lukewarm water
-1 tsp Basil
-1/2 tsp Rosemary
-1-2 tsp of garlic cheese topper

-Dough (clearly)
-String cheese (3-5 sticks, more if larger pizza)
-Mozzarella and Colby jack cheese, shredded
-1 Chicken tenderloin (more if desired or very large pizza)
-1/4 c frozen corn
-1 ring of an onion, chopped
-1/2 sweet red pepper, chopped
-4 TB BBQ sauce for cooking chicken, plus more for drizzling on pizza

At least one night before you are going to make pizza, prepare the dough.  You may need a little extra water.  Mix all the ingredients together, it will form a sticky shaggy dough.  It is the same no-knead style dough I use for everything.  If you have a different kind of dough you like, use it.  Let the dough sit overnight and raise.  Pop it in your fridge the next morning until you are going to use it.  A day or two in the fridge will allow it to develop flavor, but you can use it as soon as it has raised if you prefer.

Preheat your oven to 400F. I used half of the dough the recipe uses to make this pizza, and will be using the rest for another foodie venture. You can cut the recipe down if you don't want leftovers.  Turn the dough you are using out onto a floured surface, dust it with flour, and roll or stretch by hand to the desired thinness.

Dust a pizza pan with cornmeal and plop your dough on it.  Let it rest while you cook your chicken.  Add a little pat of butter to a skillet, add your onion, pepper, and chicken.  Season with seasoned salt, pepper, and add the BBQ sauce. A few minutes before it is done, toss in the corn.  Cook until everything is done.

Line the rim with string cheese sticks and roll the edges over them.  I tore mine in half lengthwise, you can add them in however you like.  Top with sauce and the chicken skillet mix, and add your cheeses.  Drizzle BBQ sauce over the cheese.  I put some in a ziplock bag and cut the tip off so that I did not risk pouring a large amount on accidentally.
Brush the crust with butter or olive oil and add a little extra garlic cheese topper.  I used olive oil, but next time will certainly use a little melted butter instead.  I may even buy a brush. 

Bake the pizza at 400F for about 20 minutes.

The next time I make this pizza, it will come as no surprise that I am going to add bacon.  In fact, I encourage you to add bacon before you ever make it without.  It would ROCK with bacon.  I also wish I had put more BBQ sauce on top of my pizza.  That is what the dark dots are on the pizza in the picture.

I also wish I had Sweet Baby Rays BBQ sauce, instead of what I had, but it is still a decent sauce.  I just prefer a stronger, honey BBQ type flavor.

The herbed pizza crust was delicious, and the cornmeal helped it get crispy.  I noticed later that the string cheese I bought was Light string cheese, so that probably would have tasted a bit better as something else.

I have many, many schemes for new flavors and more shenanigans, including some for the leftover dough in my fridge.

Happy crafting!

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