Thin crust barbecue chicken pizza with crispy bacon, fresh corn and onions.
Course: Main Course
Keyword: Dinner, Pizza
1/2Cwaterheated to 115°F
1/2tspactive dry yeast
1 1/4Call purpose flour
1-2Tbspolive oilif needed
1/2Cbarbecue saucehomemade or store bought
1chicken breastcooked and shredded
3slicesbaconcooked and chopped
1Cwhole milk mozzarella cheeseshredded
Ground black pepper
In a glass measuring cup, combine warm water with yeast and sugar. Allow to proof for 5-10 minutes.
To the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, mixing until dough forms a ball. Add 1-2 Tbsp olive oil if additional moisture is needed. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly one hour.
Preheat oven to 450°F. Coat a baking sheet with olive oil. Shape dough to desired size. Spread 1/4 cup barbecue sauce over surface of dough. Use remaining 1/4 cup barbecue sauce to coat shredded chicken in a medium bowl. Add all toppings, finishing with Parmesan cheese, mozzarella cheese and a sprinkle of ground black pepper and cilantro if desired.
Bake for 15-18 minutes or until desired crispness is reached.
Recipe serves 3-6, yields 1: 10-inch pizza.An original recipe from Baked by Rachel
Barbecue Chicken Pizza with Bacon and Corn - https://www.bakedbyrachel.com/barbecue-chicken-pizza-with-bacon-and-corn/