Italian Cuisine
Ingredients:
- 24 oz homemade or
store-bought pizza dough, divided.
- ½ cup all-purpose
flour, for dusting.
- 1 ½ cups sweet and
smoky barbecue sauce.
- 1 cup cooked chicken,
diced or shredded.
- 1 small red onion, cut
into ¼ inch slices.
- 2 tbsp olive oil.
- ¾ cup grated,
low-moisture mozzarella cheese.
- ½ cup grated smoked
cheddar cheese.
- ¼ cup cilantro,
coarsely chopped.
Directions:
- Place a pizza stone in
the lower third of the oven and preheat to 500°.
- Allow the stone to
heat for at least half an hour before baking pizzas.
- Allow the pizza dough
to come to room temperature.
- On a lightly-floured
work surface, form the dough into 2 large balls, collecting the sides and
tucking them under to create a smooth outer surface.
- Cover the dough with a
damp towel and allow to rest for at least 20 minutes.
- Meanwhile, in a
saucepan combine the shredded chicken along with about 1 cup of barbecue sauce
and cook over low heat until the meat is moist and warmed through.
- Heat 2 tsp of olive
oil in a medium sauté pan set over moderately-low heat.
- Add the sliced red
onion and cook, stirring often, until slightly softened but not browned or
caramelized, about 5 to 7 minutes.
- Generously dust a
wooden peel or the back of a sheet pan with flour or cornmeal.
- With lightly-floured
hands, press the dough with your fingertips to form a flattened disk.
- Lift the dough up and
use the back of your knuckles to stretch and thin-out the dough into a circle
with a diameter of 12 inches.
- Be careful to preserve
the edge of the dough if you want a nice, chewy crust.
- Carefully position the
stretched dough onto the prepared peel or baking sheet.
- Using a ladle, spoon a
thin layer of the extra barbecue sauce onto the dough and carefully spread it
to the edge of its borders.
- Top with an even layer
of mozzarella cheese followed by pieces of the warmed chicken and softened red
onion.
- Top with light
sprinkling of the smoked cheddar and a bit more of the mozzarella.
- Lightly brush the
exposed crust with a bit of the leftover olive oil.
- Slide the pizza onto
the preheated stone and bake until the crust is crisped and golden and the
cheese is bubbling, about 6 to 7 minutes.
- Remove from the oven
and sprinkle with freshly chopped cilantro leaves and serve immediately.