BBQ Chicken Pizza

BBQ SAUCE DIRECTIONS:

Note: adapted From Barefoot Contessa; Makes 6 Cups:

Heat the oil in a large pot. Cook the onions and garlic on low for 10-15 minutes until translucent, but not browned. Add remaining ingredients and cook uncovered on low for 30 minutes, stirring occasionally.

PIZZA DOUGH DIRECTIONS:

Preheat oven between 450-500°F (250°C) – the hotter the better. Place a pizza stone or baking sheet in the oven to preheat – this ensures a crispy crust.

Stir 1¼ cups of the all-purpose flour, yeast and salt in the bowl of an electric mixer. Add the warm water and oil and whisk on high speed for 30 seconds. Scrape bowl and whisk on high for 3 minutes. Use a wooden spoon to stir in the remaining flour. Switch to the dough hook and knead it on low for 5 minutes. Cover the bowl with a towel and let the dough rest 10 minutes.

On a floured surface, divide the dough in half for 2 9” regular crusts, or 4 pieces for thin crusts. Roll dough into a circle. Place it on the hot pan and prick all over with a fork. Pre-bake the crusts for 10-15 minutes until golden brown. (Tip: If you want to make the dough ahead of time, divide the rested dough into portions and place each in its own zip-lock bag. Refrigerate for 1-2 days or freeze for up to a month.)

PIZZA ASSEMBLY DIRECTIONS:

Saute the “chicken” in the butter until golden brown and season with garlic salt. Saute the onions in the leftover grease until soft. After the crust has been prebaked, spoon some BBQ sauce on. Next, sprinkle on the grated cheese, followed by the remaining toppings. Bake another 10-15 minutes until the cheese is bubbly and the onions begin to brown.