Ingredients:
1 recipe traditional pizza crust (or tube of pizza crust from refrigerator section)
1/3 c. sweet hickory-smoke barbeque sauce
1 1/2 c. shredded mozzarella cheese, divided
1 (6 oz.) pkg. grilled chicken breast strips
1/2 small red onion, thinly sliced
3 Tbsp. chopped fresh cilantro
3/4 c. shredded Italian five-cheese blend
Directions:
Preheat oven to 450 degrees.
Spread barbeque sauce over prepared pizza crust; sprinkle with 1 c. mozzarella cheese. Top evenly with chicken, onion and cilantro. Sprinkle with remaining mozzarella cheese and cheese blend.
Bake for 15-20 minutes, or until crust is lightly browned.
PIZZA CRUST RECIPE:
Ingredients:
1 (1/4 oz.) envelope active dry yeast
2 tsp. sugar
1 1/4 c. warm water (105-115 degrees)
3 1/4 c. all-purpose flour
1 1/2 tsp. salt
1 Tbsp. olive oil
Cornmeal
Directions:
Combine yeast, sugar and water in a 2 cup liquid measuring cup; let stand for 5 minutes.
In a food processor bowl, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until dough is doubled in bulk.
Preheat oven to 450 degrees.
Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18 inch circle.
Spray a 15 inch pizza stone lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick with a fork.
Top with desired sauce and toppings. Bake for 15-20 minutes, or until lightly browned.
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