Saturday, July 24, 2010

BBQ Chicken Pizza

They key here is really in the sauce. Heck, you can throw whatever toppings you want on, but it ain't bbq pizza without the bold spicy sauce.

I`m sorry about the picture. I took it while eating at the same time!
I had chicken thighs, peppers, onion and stuffed olives on hand, so that's what went on our pizza.

Oh, and some potent sheep's milk cheese. Stinking up the fridge. Strong enough to stand up to this bold pizza.



3/4 cup warm water
2 tsp honey
2¼ tsp yeast (1 package)
½ tsp salt
2 cups + ¼ cup flour
cornmeal (I use a small handful to dust my baking sheet)

Stir together water and honey. Sprinkle yeast on top. Set aside until yeast begins to bubble, about 5 minutes.

In mixer, stir together salt and 2 cups flour. Stir in yeast mixture. Let machine run on level 2 until dough has come together and is smooth and elastic. (Alternatively get your elbows prepped for some serious kneading - about 10 minutes worth). Sprinkle work surface with a little flour, and knead the dough a few times just to pull it all together.

Grease a large bowl. Throw the dough in (gently! Gently!), toss around to grease all sides. Cover with plastic wrap and let sit in warm area to rise until double in bulk, about 1 hour.

Sprinkle cornmeal on baking sheet. Roll dough out on sheet until desired size. Cover with plastic wrap and place in fridge for ½ hour.

Meanwhile, get started on the sauce!

Sriracha. If you don't have it in your pantry, you should!

½ cup BBQ sauce (I find a milder one works best, but all I had on hand was a dark, bold one, so that's what I used)
1 tbsp sriracha hot sauce
1 tbsp honey

Stir ingredients together in bowl.

Voila. Sauce.

You knew it was going to be that easy, right? Right?

The ½ hour has passed, which means you have dough, sauce and presumably some toppings. So, preheat the oven to 450, pull the crust out of the fridge. Remove plastic wrap (it seems so obvious, really), sauce that bad boy up and top however you wish.

Once the oven is heated, put the pizza in for 18 minutes.

Eighteen. It's the magic number. Don`t forget it. At minute 19 your pizza will burst into flames.

Maybe it won`t, but do you really want to chance it? Really?

You monster. Stick with 18 minutes.

When the 18 minutes is up, pull out the pizza, and let it stand for 5 minutes on its baking sheet. Cut. Serve. Enjoy.

You can thank me later.

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