Confetti's Barbecue Chicken Pizza

Confetti's Barbecue Chicken Pizza

prep time

minutes
cook time

minute
servings
10

Ingredients






















Cooking Instructions

For dough:


1

In a glass measuring cup, mix yeast with water and sugar and stir well. Set aside for 5 minutes. In large mixing bowl, combine high-gluten flour, semolina flour and salt. Add olive oil to the yeast mixture and stir well. Add yeast/oil mixture to flour and mix well. Add 1 cup of the additional water (add remaining 1/4 cup as needed). If using an electric mixer, mix at medium speed with dough hook for 6 to 8 minutes. Otherwise knead by hand for 8 to 10 minutes until dough is smooth and shiny.


2

Put 1 teaspoon of olive oil in a mixing bowl. Place dough in bowl and turn twice to coat with oil. Place bowl in warm place for dough to rise until double in bulk (about 1 1/2 hours). Punch down dough and knead for about 2 minutes. Roll or stretch dough into a circle 16 inches in diameter (14 to 15 ounces of dough is needed). Place dough on a pizza pan; or if using a baking stone, place dough on a pizza peel that has been lightly dusted with cornmeal.


3

To assemble pizza: Spread barbecue sauce to within 1/3 inch of edge of pizza. Evenly distribute the following toppings in this order: provolone, havarti, chicken, red onion, Kalamata olives, garlic and smoked mozzarella. Bake pizza at 375°F for 10 to 12 minutes or until crust is crisp and brown. Before serving brush top of pizza with 1 tablespoon olive oil. Sprinkle on kosher salt and place cilantro leaves evenly around the top.


Ingredients






















Cooking Instructions

For dough:


1

In a glass measuring cup, mix yeast with water and sugar and stir well. Set aside for 5 minutes. In large mixing bowl, combine high-gluten flour, semolina flour and salt. Add olive oil to the yeast mixture and stir well. Add yeast/oil mixture to flour and mix well. Add 1 cup of the additional water (add remaining 1/4 cup as needed). If using an electric mixer, mix at medium speed with dough hook for 6 to 8 minutes. Otherwise knead by hand for 8 to 10 minutes until dough is smooth and shiny.


2

Put 1 teaspoon of olive oil in a mixing bowl. Place dough in bowl and turn twice to coat with oil. Place bowl in warm place for dough to rise until double in bulk (about 1 1/2 hours). Punch down dough and knead for about 2 minutes. Roll or stretch dough into a circle 16 inches in diameter (14 to 15 ounces of dough is needed). Place dough on a pizza pan; or if using a baking stone, place dough on a pizza peel that has been lightly dusted with cornmeal.


3

To assemble pizza: Spread barbecue sauce to within 1/3 inch of edge of pizza. Evenly distribute the following toppings in this order: provolone, havarti, chicken, red onion, Kalamata olives, garlic and smoked mozzarella. Bake pizza at 375°F for 10 to 12 minutes or until crust is crisp and brown. Before serving brush top of pizza with 1 tablespoon olive oil. Sprinkle on kosher salt and place cilantro leaves evenly around the top.


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