Pizza Dough (recipe below)
2 tablespoons cornmeal
1 cup BBQ Sauce (recipe below)
2 chicken breasts, cooked and shredded
1 ½ cups shredded mozzarella cheese
1 cup shredded smoked Gouda
1 medium red onion, finely chopped
½ cup lightly packed cilantro leaves
Place a pizza stone on the lower oven rack and preheat to 450 degrees F for at least 20 minutes. Sprinkle a pizza peel with 1 tablespoon corn meal. While the oven is heating up, toss the shredded chicken in ½ cup of the BBQ sauce and place in the refrigerator.
On a lightly floured surface, roll / stretch your dough into a circle, about 1/8 to 1/4 inch thick. Start in the center and use your fingers to firmly press/stretch out the dough until it is to your preferred thickness. Once stretched, let the dough rest for about 5 minutes before adding toppings. Place the dough onto the cornmeal-dusted pizza peel and brush the outer edge with olive oil.
Assemble your toppings. Using a spoon spread ¼ cup of the BBQ sauce onto the base of the pizza right to the edge of where you brushed the olive oil; next evenly distribute the chicken as well as the chopped red onions. Top with ¾ cup of mozzarella cheese as well as ½ cup of the smoked Gouda.
Carefully slide your pizza from the board onto your preheated stone. Bake for 8-10 minutes, or until the crust is golden and cheese is bubbly. Remove the pizza from the oven and let rest for 2-3 minutes. Top with fresh cilantro and enjoy!
1 package active dry yeast
1 ½ cups warm water (about 105 to 115 degrees F)
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons kosher salt
4 cups bread flour
In a glass measuring cup, gently combine water, yeast, sugar and oil; let stand for 5 minutes until foaming. In a standup mixer, combine 2 cups flour with salt; pour in yeast mixture and stir until smooth. Let rest and then add remaining 2 cups flour and use the dough hook to knead the dough until a smooth ball forms. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a clean kitchen towel and let stand in a warm place until it has doubled in size, about a half-hour. Flour hands, punch dough down and divide in half. Form into smooth, tight balls and place in oiled bowls. Cover and let rise again, 30 to 45 minutes.
1 large shallot
4 cloves garlic
2 tablespoons tomato paste
1 cup dark beer
1 14.5-ounce can fire-roasted diced tomatoes
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons smoked paprika
2 teaspoons mustard powder
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon Cayenne pepper
¼ cup dark brown sugar
1/3 cup molasses
2 tablespoons lemon juice
In a saucepan over low heat, sweat shallot and garlic, approximately 5 minutes. Stir in tomato paste and beer and bring to a boil for 3 minutes. Add canned tomatoes, vinegar, Worcestershire and spices. Remove from heat, transfer to blender and puree until smooth. Return to saucepan on low heat, add sugar, molasses and juice from ½ lemon; stir to combine. Season to taste and let cool.