Sounds yummy huh?........ I'm obsessed with barbeque chicken pizza so when I saw this recipe it just seemed like it couldn't get any tastier... haven't tried it yet but i'm sure it's going to be a barbeque chicken dream! I'm sure using the wrong barbeque sauce would just kill this recipe.. When I figure it ou i'll let you know..Whatever you do stay away from Kraft! Enjoy.......
Update: I actually made this pizza last night and here are some tips:
Toppings: I added red peppers and you could also throw on some yellow corn
Sauce: Next time i won't be so heavy handed with the barbecue sauce.. :) (i'm of the mindset that more is better) I might also experiment with combining tomato sauce with the barbeque sauce.
Pizza Dough: Another change would be to the pizza crust...if you're pressed for time, the pillsbury pizza crust is cool, but if you want to change the pizza game up i would suggest using a different crust.. I ran into the following recipe that might be a winner ( I attached to the bottom of the recipe)...at least the author thought so.... the toppings however were awesome..
Chicken: I shreaded the chicken and put the sauce on the chicken and then transfered it to the pizza dough....
INGREDIENTS
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/4cup SMUCKER'S® Red Raspberry Preserves
1/4cup hickory smoke-flavored barbecue sauce (or other favorite flavor)
2teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1package (6 oz) refrigerated grilled chicken breast strips, cubed
1/2medium red onion, cut into thin strips
1 1/2cups shredded mozzarella cheese (6 oz)
1/4cup grated Parmesan cheese
1/4cup chopped fresh cilantro
DIRECTIONS
1.Heat oven to 425°F. Lightly spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan.
2.In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.
3.Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.
Option #1 Peter Reinhart's Napoletana Pizza Dough Recipe
http://www.101cookbooks.com/archives/001199.html4 1/2 cups (20.25 ounces) unbleached high-gluten,
bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces)
olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
Directions:
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
Option #2....Which I think I will try cause it's a sweeter crust... Read the attached for intersting commentary:
http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=46&article=17753Ingredients:
3 1/2 cups
flour1 cup warm water
2 tablespoons
yeast2 tablespoons
honey1/4 cup
olive oil1/2 teaspoon
saltInstructions:
Three choices in mixing your dough:
In A
Food ProcessorIn A
Bread MachineBy HandMixing Dough in a
Food Processor:Some
Food Processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the
honey and
salt. Mix on low for about 20 seconds. Add the
yeast and mix on low for another 5 seconds. Add 1 cup of
flour, mix on low for 10 seconds. Add the
olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the
flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a
batter, add flour one tablespoon at a time. Adding water or
flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a
floured board and knead for about a minute. This builds the
gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.To Mix Dough in a
Bread Machine:Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step -
Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.To Mix Dough by Hand:Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the
honey and
salt. Mix on low until well blended. Add the
yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of
flour and the
olive oil and mix until well blended. Add the rest of the
flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a
batter, add flour one tablespoon at a time. Adding water or
flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a
floured board and knead for about a minute. This builds the
gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough.This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
