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Southwestern BBQ Chicken and Veggie Pizza
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Description
Slightly spicy, yummy and all the essence of the southwest on yummy dough!
Ingredients
- FOR PW'S PIZZA DOUGH:
- ¾ cups Warm Water
- ½ teaspoons Dry Active Yeast
- 2 cups All-purpose Flour
- ¼ cups Olive Oil
- ½ teaspoons Salt
- _____
- FOR THE BBQ SAUCE:
- ½ cups Ketchup
- ⅓ cups Molasses
- ½ teaspoons Apple Cider Vinegar
- ¼ teaspoons Garlic Salt
- ¼ teaspoons Pepper
- 1 teaspoon Worcestershire Sauce
- _____
- FOR THE TOPPINGS:
- ½ cups Black Beans, Drained And Rinsed
- ½ cups Corn - Frozen, Fresh, Or Canned Your Chocie
- ¼ teaspoons Cumin
- ¼ teaspoons Chili Powder
- 1 whole Tomato, Diced
- 1 whole Avocado, In Bite Size Pieces
- 1 cup Cheddar Cheese, Shredded
- 8 ounces, weight Chicken Breast, Grilled And Chopped
Preparation
Dough:
Prepare half a recipe of Ree Drummond’s Pizza Dough. Combine warm water and yeast in a bowl, allowing to set for five minutes.
In a large bowl combine, flour, oil, salt and yeast/water mixture. Place dough in a slightly oiled separate bowl, covering with a damp towel and allowing to rise in a warm, dark place for one hour.
To prepare BBQ sauce:
In bowl, add ketchup, molasses, vinegar, garlic salt, pepper, Worcestershire sauce. Whisk and set aside for topping onto pizza.
To prepare other toppings:
In a medium bowl, combine beans and corn. Mix in cumin and chili powder. Dice tomato and add to the mix. Set aside for topping pizza.
Dice avocado and set aside. Shred cheese and set aside.
To prepare pizza:
Preheat oven to 400ºF.
Spread dough out onto a nonstick pan. Pour and spread BBQ sauce over the dough. Spoon corn/bean/tomato mixture on top, evenly. Sprinkle on grilled chicken pieces. Top with shredded cheese and bake for 12–15 minutes.
After done cooking, top with avocado, slice and serve.
Enjoy!
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