This was delish! We had a bit of trouble actually making it on the BBQ (it was raining buckets and my dad detached the propane tank to "weed the garden" which was really a ploy to be a pyro...anyway, I digress.)
Pizza Crust:
Many people have their opinions on pizza crust. I have had pizza on Friday practically every week since January 1, and I have tried my pizza crusts a variety of ways. I have to say I think this is my favorite so far. I found it on
www.allrecipes.com. I did change it a little bit, and added some oregano, basil, garlic as well as substituted more whole wheat flour for the white flour and added brown sugar instead of white sugar to the yeast.
So here is my recipe:
1 tsp brown sugar
1 1/2 cups warm water (hottest tap water is what I used)
1 TBL active dry yeast
1 TBL olive oil
1 tsp salt
3 Cups Whole Wheat Flour
1/2 C Ground Spelt and Wheat Germ mix (or if you don't have that, just add more Whole Wheat Flour)
1 TBL basil
1 TBL oregano
2-3 TBL garlic
T
his is taken directly from allrecipes.com. You can find the whole thing HERE.
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top with BBQ Chicken.
BBQ Chicken Part:
2 TBL garlic
1/2 of a red onion
2 chicken breasts
about a cup of BBQ sauce
about 2 cups of low moisture/low-fat cheese
Slice red onion thinly and saute it with garlic in the pan. Add the chicken until brown. Add about a 1/3 of a cup of BBQ sauce until it looks well-coated. Meanwhile, prepare the pizza dough and spread BBQ sauce on the dough. Add the chicken mixture and then the cheese.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
