There’s a pizza place in Raleigh called Lilly’s – they make fancy kinds of pizzas, and is one of those funky, independently owned places. One of my favorites there is the BBQ Chicken pizza. It’s got spicy BBQ sauce, roasted red peppers, onions, and cheese. I had made The Pioneer Woman BBQ pizza before, but I wanted those red peppers. Seriously, red peppers on pizza with barbecue sauce is to die for.
I found this yeast at the grocery store, and seeing that it was the same price as regular old yeast, I thought I’d give it a try. It is formulated so that you don’t have to let the dough rise or proof, so it’s quick. And, it promised that I could make pizza any way I wanted – whole wheat, thick crust, thin crust…I had to try it! Plus, I actually wanted to make whole wheat dough and didn’t have time to let it rise. Sold! I used the recipe on the back of the packet, but swapped out half of the white flour for white whole wheat. It turned out great; I would use this again (but if I ran out, I would probably turn to this easy recipe: Five Minute Pizza Dough. I just don’t know how well it holds up with whole wheat/white whole wheat flour).
Then I cooked up a chicken breast using Trade Joe’s BBQ sauce, used a red pepper I already had roasted (great tutorial here), shredded up some parmesan, chopped up some fresh basil (from my container garden!) and green onions (not from my container garden), cooked up some onions (I half-caramelized them…I ran out of time), and got my mozzarella ready to go (I had some pre-sliced fresh mozzarella that I had bought awhile ago, frozen, and thawed for this).
I slathered on the barbecue sauce right onto the crust, gave it a good sprinkling of parmesan, then layered on the fresh mozzarella, chicken, onions, strips of red peppers (I would dice or chop next time), more barbecue sauce, some basil and green onions, and more parmesan cheese. This is probably not very healthy.
Then I baked it in a 450 degree F oven for about 15 minutes (I think I underbaked it just a hair, so I’d recommend the full 15 or more). Delicious! Before I served it I sprinkled with the rest of the fresh basil and green onions.
It wasn’t quite like Lilly’s, but it was still really good! The onions and red peppers really gave the barbecue and cheese combo a yummy sweetish flavor. Definitely I would do this again, but maybe put more barbecue sauce on top.
White Whole Wheat Pizza Crust
Adapted from Fleischmann’s Pizza Yeast Packet
Yield: Dough for one 12 inch pizza
1 to 1-1/4 cups white whole wheat flour
1 to 1-1/4 cups all-purpose flour
1 envelope Fleischmann’s Pizza Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm tap water (120-130 degrees F)
3 tablespoons oil
- Combine 1/2 cup white whole wheat and 1/2 cup all-purpose flour, yeast, sugar, and salt in large bowl.
- Add water and oil to bowl.
- Mix until well blended, about 1 minute. It will be very wet and not dough-like at all.
- Add 1/2 to 1 cup flour (half white whole wheat and half all-purpose) until soft dough ball is formed. It will be slightly sticky. I think I ended up using almost 2-1/2 cups of flour altogether.
- Knead dough on a floured surface until smooth and elastic, about 4 minutes, adding more flour as needed (at this stage, I was just added all-purpose).
- Stretch or roll dough to fit oiled pan and add toppings as desired.
- Bake at 425 degrees F for 12-15 minutes until cheese is bubbly and crust is brown. NOTE: I baked for 14 minutes and needed more. I would say the range might be closer to 14-17 minutes, at least for a pizza with lots of toppings.
Barbecue Chicken Pizza with Roasted Red Peppers
Inspired by/adapted from The Pioneer Woman
Dough for one pizza
1/4 cup barbecue sauce
3/4 cup fresh grated parmesan cheese
8 oz fresh mozzarella, sliced
1 chicken breast, cooked and diced
1 whole onion, sliced and caramelized (or just cooked down with butter for a little for some sweetness)
1 roasted red bell pepper, cut into thin strips or diced
Chopped/julienned fresh basil (about 4-5 leaves or to taste)
One green onion, sliced
- Preheat oven to 425 degrees F.
- Spread pizza dough onto oiled sheet pan.
- Spread about three-quarters of the barbecue sauce onto the dough, making sure it covers almost to the edges and isn’t too thin. Add more or less to taste.
- Sprinkle half of the parmesan cheese over the pizza.
- Add the sliced mozzarella evenly over the pizza. Make sure the slices aren’t too close together, and not too close to the edge.
- Add the chicken, onion, and roasted red pepper evenly over the whole pizza.
- Add some more barbecue sauce over top, then sprinkle on the remaining parmesan cheese and half the basil and green onions.
- Cook for 14-17 minutes until the crust is brown and the cheese is bubbly.
- Top with the rest of the herbs and slice.