October 29, 2010

BBQ Chicken Pizza

This is a quick meal for a busy night.  It is on the table in 45 minutes or less.  Most of that time is in the oven, so you have time to get out plates, fill drinking cups, and cut up some fruit or veggies to go on the side.  If you are really pressed for time in the evenings, you can make the dough earlier in the day and refrigerate it, covered, until you're ready to bake it.  Keep some cooked chicken in your freezer and you can whip this up in no time!  I never measure the toppings. I just keep adding stuff until it looks right (although I did measure them tonight to give you an idea of how much you need). 

For crust:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups bread flour
1 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon sea salt
cornmeal (optional)

3/4 cup BBQ sauce
1 1/2 cups cooked, chopped chicken
1 cup tightly packed fresh spinach leaves
2 cups shredded mozzarella cheese

1.  Preheat oven to 400 degrees.  In medium bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes. 
2.  Stir in flours, salt, and oil.  Knead until smooth.  Let rest for 5 minutes.  Clean off your countertop.  Put some foil on your pizza pan and dust it with cornmeal or olive oil.
3.  Turn dough out onto a lightly floured surface (your clean countertop works great) and pat or roll into a round.  Transfer crust to pizza pan. 
  4.  Bake in preheated oven 10 minutes.  Assemble your toppings while it's baking.
  5.  Top with sauce, cheese, chicken, and spinach.  Bake 12 minutes longer.  Let baked pizza cool for 5 minutes before serving.

No comments: