Wisconsin BBQ Chicken Pizza

(Courtesy of Taste of Home)

Ingredients:
1/2 tsp. instant or active dry yeast
3/4 c. warm water
2 c. all-purpose flour
1 tsp. kosher salt
2 Tbsp. olive oil, plus more for drizzling
2 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
2 strips cooked bacon, crumbled
1 1/2 c. barbecue sauce
1 ball (8 oz.) fresh mozzarella, sliced
4 oz. sliced or shredded gouda or provolone cheese
1/4 c. red onion, cut into half moon slices
2 cloves garlic, minced
1 Tbsp. olive oil
2 green onions, chopped (green sections only)
1/4 c. minced fresh cilantro

Directions:
Sprinkle yeast over warm (not lukewarm) water.  Let stand for a few minutes.

Combine flour and salt.  While mixing, drizzle in 2 Tbsp. olive oil until combined with flour.  Next, pour in yeast/water mixture and lightly fold into a dough ball.

Lightly drizzle olive oil over ball of dough in bowl.  Cover the bowl tightly with plastic wrap and set it aside for a minimum of 2 hours.

In a skillet on medium heat, saute 1 Tbsp. olive oil and garlic for 1-2 minutes.  Add chicken and cook through until juices run clear and internal temperature reaches 170 degrees.  Add 1 c. barbecue sauce to skillet.  Cover and reduce to a simmer.  Remove chicken from skillet.  Cool and dice into 1 inch cubes.

Preheat oven to 350 degrees.  Brush pizza stone or pan with olive oil using a paper towel.  Stretch the crust to the corners of the stone or pan.  Drizzle the crust with olive oil.  Lightly sprinkle some salt on the crust.  Bake the crust for 7-10 minutes or until crust is golden brown.

Meanwhile, spread 1/2 c. barbecue sauce on the pre-baked pizza crust.  Layer with chicken, bacon, mozzarella, gouda/provolone cheese, red onions and green onions.

Return pizza to the pre-heated oven for an additional 7-10 minutes or until the crust is crisp and the cheese is melted and bubbly.  Remove from the oven.  Sprinkle fresh cilantro on top.  Cut into slices or bite-sized squares.

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