BBQ Chicken Pizza & No Rise Pizza Dough

Here's another one that's under $20, and feeds up to 6 people, but if you have big eaters, plan for it to feed only 4! This recipe is my own that I have perfected! There are two parts to this recipe, first is the no-rise pizza dough recipe, second is the Barbeque Chicken Pizza. Feel free to use whatever toppings you like on top of the pizza! Also if you don't want to make the dough you can always go to a place that makes pizzas and ask if you can buy some dough.

Ingredients:

1 Cup Warm Water (125-130°F; I usually just get the water from the faucet as hot as it will go)

1 package of rapid rise yeast (or about 2 TBSP)

2 1/4 Cups Flour

1 tsp Salt

2 TBSP Sugar

2 TBSP Olive Oil

Directions:

In a small bowl combine water and yeast. Allow yeast to dissolve. In a large bowl mix the flour, salt, and sugar together. 

Next prepare a pan.  I usually use a pizza pan covered in aluminum foil. Also I have found that the pizza is less likely to stick and to brown better on the bottom if you rub the foil with olive oil (about one TBSP). You can also use a cookie sheet or if you want a deep dish pizza use a 9x13" pan. Set pan aside.

Combine dissolved yeast to flour mix, add in olive oil. Mix well.

This will make a soft dough. To keep the dough from sticking to your hands you can rub a little bit of oil on your hands and then press out the dough as you desire.

Ingredients:

1 (18oz) your favorite BBQ sauce (I usually will buy whatever is cheapest!)

1 TBSP Dried Cilantro (fresh works just as well)

1/4 Small Red Onion; sliced or chopped (yellow onions are just as good)

1 lb Cooked Chicken; cut in chunks (1-2 breasts; about 2 cups)

1/2 lb cheese

Directions:

Preheat oven to 400°F. Spread BBQ sauce evenly on dough, I usually use almost the whole container. Sprinkle on cilantro, then onions.

Sprinkle on chicken, then top with cheese. Feel free to put as much or as little of the ingredients. Whatever looks good to you! 

Bake for 15 minutes or until the edges are golden brown. Allow to cool for about 10 minutes before serving. Cut and eat up!