Mesquite Chicken Pizza

For pizza dough:

In a mixing bowl with a dough hook attachment, combine hot water, oil, and sugar.

Add yeast, and allow to bubble up. Add salt, then flour. Add the flour slowly, mixing as you add it incrementally with the machine on low.

You want a dough that is not stiff, but doesn’t stick to the side of the bowl. 2 cups of flour is an estimated measurement.

Allow the machine to knead the dough on a low setting for ten minutes. Then turn out into an oiled bowl.

Cover with a light-weight cloth, and allow to double in size, then punch back. Repeat this twice.

Roll out dough into a half-sheet pan or large pizza pan. Allow dough to rise to about doubled in size. Once it’s risen, bake crust at 350 for 10 minutes, or until just beginning to brown at edges. Cool.

Season thawed chicken tenders with mesquite seasoning. Grill chicken till thoroughly cooked. Slice into bite-size pieces.

For pizza assembly, spread 1/3 of the total amount of cheese onto crust. Then sprinkle on peppers, onions, and chicken. Add remaining cheese, and salt.

Drizzle on any smokey barbecue sauce of your choice. I make my own, the recipe for which you can see using the related link above.

Bake in 400 degree oven for 12-15 minutes.