Barbecue Chicken Pizza

Time to experiment again! All units in the recipe are ugly non-decimal archaic imperial units. Deal with it.

Step 1: Preheat and Prepare

Preheat your oven to 425°F first to avoid unfortunate delays later on!

Mix 1/2 cup warm water, 1-1/2 tsp. yeast, and 1 tsp. sugar. Set aside to raise for about 10 minutes.

Step 2: Make the Crust

Combine 1-1/2 cups all-purpose flour, 2 tbsp. olive or vegetable oil, 1 tsp. salt, & 1 tbsp. Italian seasoning mix (optional), and stir in the yeasty water. Knead in more flour until the consistency is right. This quantity can vary considerably. The dough should be pliable and stretchy, but not sticky.

Toss, stretch, and/or roll the crust into a round-ish shape on a lightly-floured large pizza pan. I prefer baking stones. Your mileage may vary.

Step 3: Add Toppings

Add an 8 oz. can of tomato sauce and sprinkle on more Italian seasoning to taste, or use 6-8 oz. of proper pizza sauce. I only had the former on hand, so that was my choice by default tonight.

Fold the edge of the crust in to contain the sauce. Add toppings and cheese. I used a generous cup of diced leftover rotisserie chicken, and about 6 oz. of Follow Your Heart brand non-dairy mozzarella substitute.

Step 4: Bake

The oven is 425°F now, right? Bake the pizza for 15 minutes, or until the crust is golden brown and the cheese is melted. Add drizzle of barbecue sauce out of a squeeze bottle, or by more elegant means if they are at your disposal. How does barbecue pizza warrant "elegant" in any way, though? Chow down! Buon appetito indeed!