When I asked my daughter what recipe I should make next, she said without hesitation, BBQ Chicken Pizza. What a perfect idea! Combining a summertime favorite, barbecue, with an everyday favorite, pizza. We have pizza more often than I care to admit. After a while, all the delivery pizzas start to taste the same. This recipe is another way to make pizza and takes less time than delivery. I like that it has a thin crust and not the typical pizza toppings. I confess, I have eaten an entire one by myself (many times), but then again, so have my kids! I usually have all the ingredients on hand and putting it all together takes about 30 minutes for those busy weekdays. Use your favorite barbecue sauce and add caramelized onions at the end for extra flavor.
BBQ Chicken Skillet Pizza
Toppings
1 cup cooked chicken
¼ cup barbecue sauce
2 tablespoons chopped fresh cilantro
1 cup shredded mild cheddar cheese
2 scallions, sliced thinly
Dough
1 cup All-purpose flour
½ teaspoon baking powder
½ teaspoon sugar
½ teaspoon salt
1/3 cup dark, ale beer
7 tablespoons olive oil, divided
1. For the toppings: Toss chicken and barbecue sauce in medium bowl until chicken is coated. Add scallions, cilantro, and cheese; refrigerate while preparing dough.
2. For the dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
3. Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of topping mixture. Reduce heat to low and cook, covered, until second side is crisp and cheese has melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.
