BBQ Chicken Pizza

When you have a craving for food but don't exactly want to go out and spend money, you figure out ways to recreate a favorite food. That was the same exact story with me. Seriously, who doesn't crave pizza even now and then? That yummy, greasy, salty, crispy pizza! :d

When it comes to pizza, people have their preferences. I personally like substance to my pizza, particularly I like the pizza dough to be the right thickness. I don't want any of my pizzas to have a thin crisp crust like a cracker. If I wanted cheese and crackers, I would eat cheese and crackers. However, I want pizza! Having a crisp edge to my pizza yet still have a nice chew to it is what I think is best. Now, to luck out and find a fantastic recipe for a pizza crust on my first try, no more take out pizza for me!

This recipe comes from Ina Garten and she really can't do no wrong. This pizza dough is simple to make and tastes way better than take out pizza. Seriously, go and make this! Since this was all about making things on hand, I threw just enough bbq sauce to cover the dough, topped it with cheese and cooked chicken breast and baked. When baked, topped it with green onions for garnish and eat. No more cravings here. :)

Basic Pizza Dough

Recipe by Ina Garten

Ingredients
Pizza Dough:
1 1/4 cups warm water (100 to 110 degrees)
2 packages or 4 ½ tsps dry yeast
1 tablespoon honey
3 tbsps Good olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsps Kosher salt

Garlic Butter:
¼ cup Olive Oil
¼ cup Butter
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper

Directions
For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 45 minutes. (If kneading by hand, knead for 30 min.)

Meanwhile, make the garlic butter. Place 1/4 cup olive oil, 1/4 cup butter, 4 cloves garlic, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 15 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic butter, and sprinkle each one liberally with salt and pepper. Top with whatever toppings you like.

-Aaron John