Bbq Chicken Pizza:

Photo: SultryBites

Ingredients

1 tablespoon granulated sugar or honey

1 1/4 cups warm water

1 package (¼ ounce) dry yeast

1/4 cup olive oil

1 1/4 cups all-purpose flour

3 cups whole wheat flour

1 teaspoon of salt

to taste cooked, sliced chicken, cooked onions, red peppers, chop

to taste shredded cheddar or mozzerella

Preparation

Dissolve sugar in water; add yeast and oil.

In a separate bowl, combine flours.

Allow to sit until the yeast foams slightly (about 3 minutes).

Combine 2 ½ cups of the flour and salt in a food processor. Pulse once or twice. Pour the yeast mixture.

Process the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Remove from the processor; continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).

Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.

Allow to rise until doubled in size (45 minutes to 1 hours).

Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.

Shape each portion into a 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

Spread BBQ sauce over crust and top with chicken, cheese and desired toppings. (I used caramelized onions, roasted red peppers and chopped parsley)

Allow to rest in a warm location for 15 minutes.

Bake in a 475 degree oven until crust is golden, about 20 minutes.