PIZZA RECIPIES

Bbq Chicken Pizza
Category: Pizza
BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
Medium high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
Surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden
And the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
Over the hot surface. Slice and serve.

Chicago Style Pizza
Category: Pizza
DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All-purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt
TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center
And add yeast mixture. Stir to form a soft dough, adding more flour if
Necessary. Turn onto a floured board and knead until dough is supple
And elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
In a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
Folding the excess over to make a small rim. Spread with pizza sauce;
Sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
Meats and vegetables. Top with remaining mozzarella and Parmesan
Cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
Minutes. Let stand 5 minutes before slicing.

Focaccia
Category: Pizza
2 packages fast rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil,
Salad oil and table salt. Mix in 3 cups of flour and whip until the
Dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remaining flour by hand or with a dough hook and knead
The dough until it is smooth. Allow the dough to rise twice in the bowl,
And punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough
Between the two pans. Using your fingers, press the dough out to the
Edges of each pan. Cover and allow to rise for about thirty minutes, and
Brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes