Thin-Crust BBQ Chicken Pizza |
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
- 2 tsp dry RapidRise yeast (or 1 package)
- 1 tsp sugar
- 1 cup warm water
- 1 tsp salt
- 2 tbsp olive oil
- 2¼ to 2½ cups all-purpose flour
- ½ cup BBQ sauce
- 2 boneless, skinless chicken breasts
- 7.5 oz creme fraiche
- Ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 cup chopped green onions
- 1 cup thinly sliced yellow onion
- Add yeast, sugar and warm water to a large bowl and allow yeast to proof for 7 minutes (should turn foamy).
- Add salt, olive oil, and flour and mix with a hook attachment on a stand mixer or by hand with a wooden spoon, adding the flour in a little at a time until the dough does not stick to the bowl anymore.
- Knead with floured hands on a floured surface for 10 minutes, then return to the bowl and cover for 1 hour.
- Punch the dough down and let rise while preparing the chicken.
- Preheat oven to 425 degrees F.
- Add chicken breasts to a baking dish and pour ½ cup BBQ sauce evenly over the chicken breasts.
- Bake for 20 minutes, then remove from the oven and let cool 5 minutes.
- Cube the chicken breasts and set aside.
- Divide the dough in half and roll each half on a floured surface as thin as you can.
- Stretch the dough over a greased large pizza pan, then repeat with the other half of the dough.
- Evenly divide the creme fraiche among the two pizzas, then top with pepper and mozzarella cheese.
- Evenly divide the green and yellow onion over the two pizzas, then top with the cubed BBQ chicken.
- Drizzle with extra BBQ sauce, if desired.
- Bake for 15-20 minutes, until the edges are crispy and golden brown.
Makes two large pizzas
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/thin-crust-bbq-chicken-pizza/
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