Barbecue Chicken Pizza

Krissy Thomas

3 boneless skinless chicken breast halves

1 1/3 cups purchased BBQ sauce, divided

1 pizza crust

12 oz mozzarella (or 6 oz provolone and 6 oz Gouda)

1/2 medium red onion, peeled and thinly sliced

Serving day

1/4 cup fresh cilantro, chopped

Original recipe yields one large or 2 small pizzas.

Cooking day instructions

Marinate chicken in 2/3 cup BBQ sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 minutes or until chicken is tender and no longer pink. Remove from oven. Put pizza crust on round cardboard (purchased at any craft store in the baking section). Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese topping with onion. Freeze covering pizza and cardboard with plastic wrap followed by heavy duty foil. 

Serving Day instructions

Preheat oven to 450 degrees. Place frozen pizzas on preheated pizza stone and bake 10-12 minutes. Sprinkle with cilantro and serve.

No Rise Pizza Dough

Krissy Thomas

2 cups very warm water (not hot)
2 packages yeast
3 TBS flour
5 cups flour (can use all-white, 1/2 white + 1/2 wheat, or all wheat if freshly ground)
3 TBS sugar
1 TBS salt
Cornmeal (for dusting bottom of pizza)
1 TBS oil

Original Recipe Yields
2 Large pizza crusts (medium thickness) or 1 deep dish and 1 large crust (medium thickness)

Cooking day instructions
This recipe works best by preparing single batches.
In large bowl, combine warm water, yeast, and 2 tbs of flour. Sprinkle 1 tbs flour on top of mixture. Wait until flour is totally absorbed, then add remaining ingredients.
Knead the dough:
-by hand: 7-10 minutes or until very smooth and elastic, not stiff.
-by electric stand mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl (6-12 minutes, depending on your mixer) Do not allow dough to get too stiff.

Divide dough in two. Roll out on cornmeal-dusted pizza paddle, pizza stone, or counter. Brush crust lightly with canola or olive oil and prick with a fork every 1/2- 1 inch. Prebake 5-8 minutes in preheated 500-degree oven. Remove crust from oven and cool.

-To freeze unfilled pizza dough shells: Stack pizza shells using plastic wrap or waxed paper between each shell or freeze individually.
-To freeze topped pizzas: Top with desired ingredients. Freeze using plastic wrap and foil method.

Serving Day Instructions
Thaw slightly. Preheat oven to 450 degrees. If unfilled, add your favorite toppings. Bake pizza for 15-20 minutes of until crust is nicely browned and cheese is melted.

Favorite Pizza Recipe

Summer Miller

Thin Crust Pizza Dough
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. saltpizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

White Sauce like Papa Murphys

1 cup ranch dressing

1 T. minced garlic