Barbecue Chicken Pizza
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Ingredients
Crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130°F)*
- 3 tablespoons Mazola® RightBlend® Oil
Toppings:
- 1/2 cup barbecue sauce
- 1/4 cup chopped red onion
- 8 ounces (250g) cooked, cubed chicken*** (about 2 cups)
- 1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread barbecue sauce over crust. Top with onions and chicken. Evenly sprinkle cheddar cheese over the toppings.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.
