BBQ Chicken Pizza

BBQ Chicken Pizza

YIELDS: 4 Servings PREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 mins

Gluten-Free Pizza Dough
1 Caputo Gluten Free Flour (1 kilo / 1 bag)
3 ⅓ cups cold water
5 tsp salt
5 tsp olive oil
2 ¼ tsp Rapid Rise instant yeast (1/4 oz packet)
Toppings
10 oz cooked chicken, shredded
½ cup + 2 tbsp your favorite BBQ sauce
1 ¼ cups shredded smoked mozzarella cheese
¼ cup thinly sliced red or sweet onion
⅓ cup shredded mozzarella
¼ cup sliced roasted red peppers
½ cup halved cherry tomatoes
2 slices bacon, cooked and crumbled
Fresh cilantro, for garnish
Tools 
Stand mixer 
Pizza stone 
Small bowl 

  1. Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
  2. Add flour to the mixer and mix on low for about 1 minute.
  3. Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
  4. Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
  5. Stop mixer, scrape down the sides of the bowl, and add the olive oil.
  6. Mix on low for 1 minute then increase speed to high for 2 minutes.
  7. Final product will be tacky/sticky, like frosting.
  8. Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
  9. Refrigerate for 8-24 hours, to let the dough form.
  10. Position a rack in the center of the oven and preheat to 475°F.
  11. Flatten the pizza dough into a 12-inch circle, creating a thicker rim for the crust. Carefully transfer to a parchment lined baking sheet or pizza stone and let rest for 10-15 minutes.
  12. Combine the shredded chicken and 1/2 cup BBQ sauce in a small bowl. Set aside.
  13. Spread the remaining 2 tbsp BBQ sauce onto the dough then sprinkle the smoked mozzarella on top.
  14. Top with the shredded chicken, followed by the sliced onions, cherry tomatoes, roasted red peppers, bacon, and shredded mozzarella.
  15. Bake for 10-15 minutes. (If you feel like the cheese and edges need to be a little more browned, you can broil for the last minute or two.)
  16. Garnish with fresh cilantro, slice, and serve!