I’ve been researching this one for quite a while and finally got the time to give it a shot. I found only 3 recipes that were interesting, so I pretty much came up with my own taking hints from the 3 I liked.
1/2 c – barbecue Sauce (I used K.C. Masterpiece Hickory flavor)
1 tsp – Honey
2 Boneless Chicken Breast, grilled
1 Red Onion, thinly sliced
1/2 c – Gouda Cheese, grated
1/2 c – mozzarella Cheese, grated
I started by grilling 2 chicken breasts on the grill. The chicken was flavored only lightly with a dry mix of spices. Once the chicken was grilled, I cut it into half-inch cubes and coated it very lightly with barbecue Sauce. I then set the chicken aside.
Next, I stretched the dough ball I had prepared (Bill’s Traditional, prepared about 48 hours previous and stored in refrigerator). It made an 11 inch pie which I perforated with a fork. I coated the pizza bottom and peel with corn meal.
Once the blank was stretched and peeled, I spread the barbecue sauce on liberally (covered the blank so I could not see through it). It turns out this was probably a bit too much sauce. Next time, I will spread a fairly thin layer of sauce. I also drizzled honey on the sauce as some recipes included this step and I love honey.
Next, I spread a base layer of shredded Gouda cheese and shredded mozzarella cheese – enough to cover the sauce edge and lightly cover the pie. This was topped with the chicken pieces and sliced red onions. More cheese mix was sprinkled on top to cover toppings.
I baked the pizza for about 9 minutes at 485 degrees. The result was outstanding! The pizza was quite delicious. There were some large bubbles near the crust edge, so I guess I should have perforated closer to the edge than I did.
The choice of barbecue sauce will make a big difference for this pie. K.C. Masterpiece had a very good smoked flavor. I think using less will really bring out the taste of the Gouda cheese and onions. The only things I might try slightly different are using a bit less sauce and adding fresh celantra as some of the recipes listed. This is a great recipe to have on hand for those times when you are sick of red sauce (which I guess *could* happen to some people). It’s also very simple, fast and hard to screw up.