Recipe - Bbq Chicken Pizza

Crust
One half cup Warm water; plus 1
tablespoon
1 One half cup Bread flour
2 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Yeast
1 tablespoon Extra virgin olive oil
1 teaspoon Extra virgin olive oil
Filling
10 ounce Chicken; skinless light meat
1 teaspoon Olive oil
2 tablespoon Barbecue sauce
One half cup Barbecue sauce
2 tablespoon Gouda cheese; smoked,
shredded
8 ounce Mozzarella cheese; shredded
One fourth small Red onion; cut or sliced up
2 tablespoon Parsley; chopped

To make the crust:

1. Put water, flour, sugar, salt, yeast, and 1 tablespoon olive oil in
bread machine on dough cycle; allow to rise until doubled in bulk. This can
also be made without a bread machine: Mix crust ingredients and knead for
about five minutes. Let rise in warm place with no drafts.

2. Punch down dough and place in glass bowl with 1 teaspoon olive oil to
coat. Cover with plastic wrap and place in refrigerator overnight.

3. Punch down, separate into two balls, place in glass casserole dish,
cover with plastic wrap, and allow to rise until double in bulk.

4. Shape each piece into a 9inch pizza.

To make BBQ chicken:

1. Cut the chicken breast into 3/4inch cubes. In a large frying pan, cook
the chicken in olive oil over mediumhigh heat until just cooked, 5 to 6
minutes. Do not overcook. Set aside in the refrigerator until chilled
through. Once chilled, coat the chicken with 2 tablespoons of the barbecue
sauce; set aside in the refrigerator.

To make the pizza:

1. Place the pizza stone in the center of the oven and preheat to 500
degrees F for one hour before cooking pizzas.

2. Use a large spoon to spread One fourth cup barbecue sauce evenly over the
surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked
Gouda cheese over the sauce. Cover with Three fourths cup shredded mozzarella.

3. Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
surface. Sprinkle an additional One fourth cup mozzarella over the top of the
pizza.

4. Transfer the pizza to the pizza stone in the oven; bake until the crust
is crisp and golden and the cheese at the center is bubbly, 8 to 10
minutes. When the pizza is cooked, carefully remove from the oven; sprinkle
1 tablespoon parsley over the hot surface. Slice and serve.

5. Repeat with remaining ingredients for a second pizza. (The 2 pizzas may
be prepared simultaneously if you are careful in placing the pizzas at
opposite corners of your pizza stone.

Recipe by: California Pizza Kitchen Cookbook

Posted to EATL Digest by Deborah Kirwan dkkirwan@CREIGHTON.EDU on Jan
9, 1998