…except maybe BBQ Pizza. But really, pizza is that food that tops almost everyone’s favorites list, and mine is no exception. Actually, I routinely state that my two favorite foods are pizza, and chips & salsa. The second one is a bit random, I know; but, good chips and salsa are so unbelievably addictive to me. This is a post about the former, though!
This pizza utilizes the unbelievably tasty Spicy-Sweet BBQ Sauce that I shared with you guys, yesterday. Not only is it drizzled over the top, but it acts at the base instead of traditional tomato pizza sauce. I kept the topping pretty traditional to BBQ chicken pizzas that I’ve tried: red onion, cilantro, mozzarella… but I added in some sharp cheddar cheese for a bit of a unique flavor. For some reason, I’ve always enjoyed pairing sharp cheddar with BBQ. A BBQ chicken sandwich topped with sharp cheddar and avocado is kind of the bee’s knees. Ooh, hey, now it’s got me thinking that chopped avocado would make an excellent topping here after the pizza is cooked!
The pizza dough I made is 100% whole wheat, to make it just a tad healthier. It’s very simple to make, but if you don’t have a couple hours to let it rise and stuff, some store-bought would work fine here. The same can actually be said for the BBQ sauce; I think my recipe is perfect for this pizza, but if you find yourself short on time, by all means use your favorite bottle!
In the bowl of a stand mixer, mix together the water, yeast, honey, and olive oil. Allow to sit for about 10 minutes, until nice and foamy.
Place the bowl on the stand mixer and fit with the bread hook. Add in the flour and salt and mix on medium speed for a minutes until combined. Turn the mixer speed to high and allow the dough to mix for about 5 minutes, until a dough ball that completely pulls away from the sides of the bowl forms.
Rub a large bowl with olive oil and place the dough ball inside. Turn inside the bowl couple times to coat with olive oil.
Cover loosely with plastic wrap and allow to rise for about an hour and a half.
for the pizza:
Preheat oven, with pizza stone inside, to it's highest setting (hopefully around 550).
Punch the risen dough back down and split in half. Roll each half out into a circle-ish shape to about 1/4" thick on a piece of parchment paper. Cover with damp towel and allow to rise for 10 minutes.
Spread about 1/4 cup of sauce over each pizza (you want a pretty thin layer).
Top each with half of the cheeses, chicken, and red onion.
Once the oven has been preheating for at least 30 minutes, switch it over to broil on high.
If you have a pizza peel, you can put the pizza directly on that and then move it onto the pizza stone, skipping the parchment paper. This is definitely preferable, but I don't have a pizza peel (bummer). So, just pick up the parchment paper and place it directly on the pizza stone. The oven is super dee duper hot, so cooking time should not be more than 4 or 5 minutes.
When you remove the pizza from the oven, top with the chopped cilantro, and a good drizzle of BBQ sauce.