A Savory Twist on Traditional Pizza
Get ready to indulge in a mouth-watering pizza that breaks away from the classic tomato sauce and cheese combination. This BBQ chicken pizza is a game-changer, featuring a flavorful barbecue sauce, smoked Gouda cheese, and tender chicken.
Preparing the Perfect Dough
To start, create the foundation of your pizza – the dough. Combine warm water, sugar, and yeast in a stand mixer, allowing the mixture to bubble for 10 minutes. Next, add flour, oil, and salt, mixing until the dough comes together in a shaggy mass. Increase the speed and continue mixing until the dough becomes elastic and smooth. Coat a large bowl with oil, place the dough inside, and let it rest in a warm spot for about an hour, or until it doubles in size.
Crafting the BBQ Sauce
While the dough rises, prepare the tangy barbecue sauce. In a medium saucepan, combine ketchup, brown sugar, water, molasses, cider vinegar, Worcestershire sauce, chili powder, paprika, and garlic. Bring the mixture to a simmer over medium heat, whisking occasionally. Reduce the heat and let the sauce simmer for 30 minutes, or until it reduces to about 1 cup. Remove from heat and let cool to room temperature.
Assembling the Pizza
Once the dough has risen, punch it down and form it into a ball. Let it rest for 15-20 minutes before heating the oven to 525°F. Transfer the dough to a baking sheet and shape it into a rough 16-by-12-inch rectangle. Prick the dough with a fork, being careful not to poke all the way through. Spread the cooled barbecue sauce evenly over the dough, leaving a 1/2-inch border around the edge. Top with shredded chicken, smoked Gouda cheese, mozzarella cheese, and thinly sliced red onion.
Baking to Perfection
Bake the pizza for 20 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven, transfer to a cutting board, and slice into servings. Pair with a refreshing beer cocktail for the ultimate culinary experience.
Tips and Variations
For a convenient twist, prepare the dough and sauce ahead of time. Refrigerate the dough overnight and let it sit at room temperature for 30 minutes before shaping. The barbecue sauce can be refrigerated for up to 4 days. Experiment with different toppings, such as diced bell peppers or jalapeños, to give your pizza an extra kick.
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