Monday, June 6, 2011

Pizza Pizza

There's a little place in Provo...
Only the best pizza joint in town.
Brick Oven.
I miss living only 1.5 blocks away from this place!
It was my first ever experience with BBQ chicken pizza...
I was hooked, 
and instantly!
My mouth is drooling just thinking about it.
Tonight I recreated it,
in a thin crust version.
The only thing missing was a giant frozen mug of root beer!
But I guess I can settle for a semi-cold can of diet coke off the back porch.

Barbecue Chicken Pizza

Crust Ingredients:
1/2 t. active dry yeast
3/4 c. warm water
2 c. flour
1 t. salt
1/4 c. olive oil

Pour yeast on top of the warm water and let it stand for a few minuets.
Mix together dry ingredients in an electric mixer.
With the electric mixer running (use the bread hook), drizzle in the olive oil and mix on low until well-combined.
Add the water and yeast mixture and mix until a sticky dough forms.
Shape into a ball and refrigerate that puppy for at least an hour...overnight would be better.
(Secret: I only refrigerated it for 20 minuets and it still turned out fine)

Pizza Ingredients:
Olive Oil
1/2 red onion, sliced very thin
1 c. cooked chicken, shredded or cubed
BBQ Sauce
Mozzarella Cheese
Cheddar Cheese
Cilantro, chopped

Pizza Directions:
Preheat oven to 500 degrees.
Roll out pizza dough onto a pizza stone or cookie sheet.
Drizzle with olive oil and sprinkle with a dash of salt.
Spoon on the BBQ sauce and spread evenly.  Use more or less to your liking.  Personally, I like more.
Scatter chicken on top of sauce.
Cover with equal parts of each type of cheese.  Again, use more or less as you prefer.
Sprinkle on the onions.
Bake for 15-20 minuets until the top is bubbly and the crust is golden brown and lookin crispy.
Sprinkle with freshly chopped cilantro.

Bon Appetit!  Oh Happy Life!

1 comment:

  1. dang sister that looks A-MAZING!! we will be trying this very soon. yum!