There is just nothing that I don’t love about this pizza. Heck, put anything with BBQ sauce and cheese and I’m pretty sure I’d try eating it so I MAY be a little biased. But, honestly, you can trust a fat cook. We usually know what tastes good. 😉 Just looking at that picture above gets me salivating. All that sauce and all that cheese? Good gawd… Yum!
This is better than the basic version of this pizza that I sometimes make, though. This time I added bacon and mushrooms. Sometimes I will add pineapple tidbits right before adding the cheese. Onion would also make a tasty addition if you don’t live in an onion-free household (like I sadly do).
One nice thing about this particular pizza crust is that if you have to let any of “resting” steps go beyond the times listed, it’s not going to hurt anything. So don’t stress out if the chicken or mushrooms take a few minutes longer to cook.
- 2¼ tsp active dry yeast (or ¼ oz packet)
- 1 tsp sugar
- 1 c warm water (hot water directly from tap)
- 2½ c bread flour (or all-purpose flour)
- 2 Tbsp olive oil
- 1 tsp salt
- Nonstick cooking spray
- 2 Tbsp cornmeal
- 2 cups (16 oz) Honey BBQ Sauce, more or less depending on taste
- 3 slices of bacon, cut into ½" pieces
- 8 oz boneless, skinless chicken breast, sliced thin
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 8 oz sliced white mushrooms
- 4 oz mozzarella
- 4 oz Cheddar
- Heat oil in a large nonstick skillet over med-high heat.
- Preheat oven to 450°.
- In a large bowl, dissolve yeast and sugar in hot water, stirring gently to break up any clumps. Let stand until creamy and almost doubled, about 10 minutes.
- Meanwhile, add the bacon to the hot pan and cook, stirring until cooked most of the way through, about 10 minutes. Remove the bacon with a slotted spoon to drain on a paper towel but reserve the grease in the skillet.
- With a large spoon, stir flour, salt and oil into the yeast mixture. Use hands to mix well. Form into a ball and let it rest for about 5 minutes.
- Meanwhile, add the chicken, garlic powder, cumin, salt, and pepper to the skillet and cook, stirring, until cooked most of the way through, about 3 minutes. Remove chicken from the pan and let drain on a paper towel.
- Lightly grease either a 12" round pizza pan or large baking sheet with cooking spray and sprinkle lightly with the cornmeal.
- Press dough to shape on the pan, making it as even as possible. (You can also roll it out on a floured surface first and then transfer it to the pizza pan or baking sheet.) Bake 5-7 min or until just starting to brown.
- While the crust is baking, cook the mushrooms in the reserved skillet, stirring occasionally, until softened and slightly brown, about 5-7 minutes. Remove the mushrooms from the pan with a slotted spoon and let drain on a paper towel.
- Remove the partially baked crust from the oven. Let it rest while shredding the cheese.
- Spread BBQ sauce, bacon, chicken, mushrooms and both cheeses evenly on top of the crust, spreading to reach the edges then finish baking 10-15 minutes or until cheese is melted and golden.
Did you do anything deliciously ghoulish for Halloween?