A spicy barbecue chicken enchilada pizza with salty bacon, thick sliced pepperoni and three kinds of cheese over a thin homemade whole wheat crust.
Course: Main Course
1tspactive dry yeast
1 - 1 1/4Cwhite whole wheat flour
chicken brothto cover
1/4tspground black pepper
1/2Cbarbecue sauce*see notes
4slicesbaconcooked and chopped
Thick sliced pepperoni
1Cwhole milk mozzarellashredded
1/2CMonterey Jack cheeseshredded
Seasoned tortilla stripsoptional
Heat 1/2 cup water to 115°F. Dissolve yeast and honey in water. Allow to proof for 5-10 minutes. In a large bowl or stand mixer, combine 1 cup white whole wheat flour with salt. Slowly mix in liquid, mixing until a smooth ball forms. Add additional flour or olive oil as needed. Transfer to a greased medium bowl, cover and allow to rise for 1 hour or until doubled in size.
Add chicken, broth and spices to a small saucepan. Cook over medium heat until chicken is cooked through. Shred chicken and return to pan. Continue cooking over medium heat until the liquid has cooked off. Transfer chicken to a small bowl, set aside.
Grease a large baking sheet. Shape dough to desired size on prepared pan. Spread barbecue sauce throughout, leaving a border for crust. Sprinkle with Parmesan cheese. Top off with shredded seasoned chicken and optional seasoned tortilla strips. Coat well with mozzarella and Monterey Jack cheese, followed by pepperoni and bacon. Lightly sprinkle with ground black pepper.
Bake for 15-20 minutes or until desired crispness is reached. Slice and serve immediately.
Recipe serves roughly 3-6, yields 1: 10-inch pizza.*If using store bought barbecue sauce, add 1/4 tsp black pepper and 1/4 tsp cayenne pepper.An original recipe from Baked by Rachel