Wednesday, March 24, 2010

What’s for Dinner? 3/23/10

Barbecued Chicken Pizza!

I found this pizza dough recipe in Everyday Food magazine, and it is wonderful! It takes a bit of time, but I think it tastes even better than pizzeria crust.

Top with barbecue sauce, barbecued chicken, red onions, and cheese for a delicious meal. I used the leftover chicken from here.

Basic Pizza Dough
Makes 2 pounds (approximately 2 pizza crusts)


2 packets active dry yeast
2 tbsp sugar
1/4 cup olive oil, plus more for bowl and brushing
2 tsp salt
4 cups all-purpose flour, plus more for work surface


1. Pour 1 1/2 cups warm water into a large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.
2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

*To freeze, wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months.


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