The Recipe: BBQ Chicken Pizza and biscuit donuts

Okay, we’ve used the recipe for this dough before, but it turned out really well, I think, so we’re going to try it with this pizza.

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity} (I used regular all purpose flour and it turned out fine)

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

Knead until the dough should be smooth and easy to work with. And the bowl should be clean!

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!

BBQ Chicken Pizza

Chicken (I would recommend leftover rotisserie chicken. This works great. I would not recommend canned chicken. I am going to be using some leftover turkey I have in the fridge.)
BBQ sauce
Mozzarella cheese
red onion, chopped in whatever style you like on pizza.
Any other toppings you want

Preheat oven to 500 degrees with the pan in the oven. Split the dough into two, and roll each out into a circle. Spread BBQ sauce over the dough, add chicken and onion, and top with cheese. Bake for ten minutes or until done.


Biscuit donuts

1 can biscuit dough
oil for frying
sugar or glaze to coat. You can make a glaze using powdered sugar, vanilla, and milk.

Cut biscuits into quarters, drop in 200 – 240° oil for a couple of minutes (flip halfway), cool sightly on paper towel, roll in sugar, brown sugar, powdered sugar, or glaze.


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